Easy Sheet Pan Dinner

This easy sheet pan dinner is filled with healthy vegetables and fresh flavor! Throw it all in the oven while you cook rice or quinoa. Dinnertime win!

Easy sheet pan dinner

In the mood for a sheet pan dinner? Roasting your dinner on a baking sheet makes for an easy meal concept! Here’s the thing: this concept works best with a meat or seafood, where you can have a filling protein and a side cooked all at once. But for this one, Alex and I wanted to create a whole food plant based sheet pan dinner to load on the veggies. This recipe has 4 of our best vegetables to eat all at one time: and it’s seriously tasty, too. It’s perfect to meal prep for healthy dinners or lunches throughout the week. Let’s get started!

Another tasty sheet pan meal? Try our Sheet Pan Shrimp Boil.

Bowl of vegetables

What’s in this sheet pan dinner?

This sheet pan dinner is all about loading on the healthy vegetables! Did you know that per the New York Times, 40% of Americans now want to eat more plant based foods? This makes Alex and me thrilled, because that’s why we started this website. Our philosophy: eating lots of vegetables can be seriously delicious. So, it’s not like you’re giving anything up or having will power: they just taste good.

Here’s what we’ve packed into this easy sheet pan dinner:

Sheet pan dinner

The basic concept: making dinner on a sheet pan

The basic concept for a sheet pan dinner is to place your veggies on a sheet pan and roast until tender. Many sheet pan dinners use protein like chicken or shrimp, and take the pan out of the oven a few times to add veggies in the order of their cook time. We wanted to make this sheet pan dinner whole food plant based (WFPB) and seriously easy, so guess what? All the veggies are roasted at the same time.

Yep, there’s no taking the sheet pan in and out of the oven here. Just throw all the veggies onto the sheet pan and roast. Here’s what you’ll do:

  • Chop all the veggies (see instructions below).
  • Mix them with the drained chickpeas, olive oil, and spices.
  • Place on parchment lined baking sheets and roast for 30 minutes at 450 degrees, rotating the pans once after 20 minutes.
Sheet pan dinner

How to serve this sheet pan dinner

You can serve this sheet pan dinner on its own: just the straight up veggies! But to make it a filling and complete meal, here’s what we did:

Sheet pan dinner

Can you substitute anything for chickpeas?

What if you don’t like chickpeas? Chickpeas are essential for adding plant based protein to this dish, which makes it filling enough for a main meal. Here are a few things you could substitute that still have plant based protein:

  • 15-ounce can black beans
  • 1 1/2 cups shelled edamame

More filling plant based dinner recipes

Looking for more healthy and easy plant based dinner recipes? We got you! Here are some you might enjoy:

  • Easy Chickpea Curry The ultimate healthy and easy weeknight dinner! It’s done in 20 minutes, totally plant based, and full of flavor.
  • Favorite Vegan Lasagna This will become your new favorite : guaranteed. It’s whole food plant based and dairy free.
  • Minestrone Soup A colorful Italian soup full of hearty vegetables and pasta! This recipe is an easy plant based dinner or lunch recipe.
  • Vegan Sloppy Joes A plant based dinner everyone will love! It’s got a tangy lentil filling that’s full of flavor and nutrients.

This recipe is featured in our 7 Recipes for the Week Ahead meal plan!

This recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Easy sheet pan dinner

Easy Sheet Pan Dinner


1 Star2 Stars3 Stars4 Stars5 Stars (74 votes, average: 4.01 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x

Description

This easy sheet pan dinner is filled with healthy vegetables and fresh flavor! Throw it all in the oven while you cook rice or quinoa. Dinnertime win!


Scale

Ingredients

  • 1 crown broccoli (1/2 pound)
  • 1 medium red onion
  • 2 medium sweet potatoes (1 1/2 pounds)
  • 2 medium red potatoes
  • 1 red pepper
  • 1 15-ounce can chickpeas (or 1 1/2 cups cooked)
  • 4 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons Old Bay seasoning* (purchased or homemade)
  • 1 tablespoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1 lemon
  • Rice or quinoa (or another whole grain or seasoned lentils), to serve (optional)
  • Dollop of sour cream, Greek yogurt, Vegan Sour Cream, Cashew Cream, or hummus, to serve

Instructions

  1. Adjust the oven racks for roasting 2 trays. Preheat the oven to 450 degrees Fahrenheit.
  2. Optional: If serving with rice or quinoa, follow How to Cook Brown Rice, Instant Pot Brown Rice, How to Cook Quinoa or Instant Pot Quinoa.
  3. Chop the broccoli. Cut the onion into thick slices. Dice the potatoes. Dice the red pepper.
  4. Place all the vegetables in a large bowl. Drain and rinse the chickpeas, then add them to the bowl. Mix in the olive oil, garlic powder, Old Bay, Italian seasoning, and kosher salt until everything is evenly coated.
  5. Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet.
  6. Place into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side.
  7. Cut the lemon into wedges, and spritz the veggies with fresh lemon juice to taste. (Required: this step adds just the right zing! Or you can serve with lemon wedges.)
  8. Transfer to a serving bowl or dish and serve immediately with rice or quinoa. Dollop with sour cream, cashew cream or hummus.

Notes

*If you can’t find Old Bay or make your own, try 1 teaspoon paprika and 1/2 teaspoon celery salt.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Vegan

Keywords: Sheet Pan Dinner

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

8 Comments

  • Reply
    Lauren
    February 13, 2020 at 12:32 am

    I absolutely loved this meal! The only thing I didn’t particularly like was that the chickpeas were quite crunchy by the end of the bake time. Next time I think I’ll try adding them halfway through or so. Other than that, it was a fantastic, light meal!

  • Reply
    Kaylee Yocum
    February 24, 2020 at 7:35 pm

    Looooooove this! The only things I changed were more garlic powder and a zucchini. It was delicious!

    • Reply
      Alex Overhiser
      February 24, 2020 at 10:26 pm

      So glad you loved it!

  • Reply
    Erica Haack
    March 25, 2020 at 7:21 pm

    Love, love, love this meal. Even my picky 10-year-old son loved this meal!

    • Reply
      Alex Overhiser
      March 26, 2020 at 9:11 am

      Love this! Glad you enjoyed :)

  • Reply
    Sonya B
    March 30, 2020 at 12:52 am

    This is a great recipe and so versatile! I had to make a couple of changes due to what I had on hand but I followed the same amounts (after doubling the recipe) and used the suggested substitutions (I love that you included those!). Instead of the broccoli crowns I chopped up 4 leftover broccoli stems and a head of cauliflower. For the chickpeas I used half chickpeas and half black beans. I didn’t have enough sweet potatoes so I topped them up with frozen diced butternut squash. Because I was doubling the recipe I increased the roasting time to 40 minutes. We served it with plain Greek yogurt and lemon wedges, as suggested, and no grains. It was excellent! And I really appreciate the nutritional information being included! Thanks for sharing!

  • Reply
    London
    June 19, 2020 at 4:58 pm

    Any recommendations for a substitution for sweet potato? I never really warmed to the taste of it 🤢

    • Reply
      Alex Overhiser
      June 19, 2020 at 8:47 pm

      You could just use additional red or yellow potatoes.

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