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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
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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 ½ cups shelled edamame

More sheet pan dinner recipes

Looking for more healthy and easy dinners? Here are some easy sheet pan dinners you might enjoy:

This recipe is…

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

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Easy sheet pan dinner

Easy Sheet Pan Dinner


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4.5 from 13 reviews

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


Ingredients

Scale

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 ½ teaspoon celery salt.

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

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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49 Comments

  1. Nick says:

    This has become one of our go-to dishes. It is easy to make and nutritious. Don’t skimp on the seasonings or lemon!






  2. Tressa Calvert says:

    This was delicious and filling! The 10 year old ate it right up. I served with quinoa and hummus.






    1. Alex Overhiser says:

      Thank for making!

  3. Colette Gervais says:

    I tried this. It was pretty good, but I found the chick peas had a bit of a funky taste that I didn’t like. I will try it again, but use a different kind of bean, black beans or kidney beans maybe.






  4. Brittany F says:

    I made this tonight for dinner and it was amazing! I had a bunch of butternut squash cubes I had to use up so decided to throw those in as well. Started with a cous cous base, then the roasted veggies, and topped with plain hummus. This is one of my new favorite dinners!

    I’m a pescetarian and I’m SO happy I found your guys’ website! So many recipes I can’t wait to try! Thanks for the great content!






    1. Alex Overhiser says:

      Thanks for making! So glad you enjoyed :)

  5. Amber says:

    This is our second time making this. This time we did tofu in place of the chickpeas. Both times we (family of 7) really enjoyed it. Thank you!






    1. Alex Overhiser says:

      We’ll have to try that!

  6. Sam Hobbs says:

    This recipient RUINED my dinner!!

    You have to change the baking times! I pulled it out and nearly everything was completely BURNED!!






    1. Sonja Overhiser says:

      We are so sorry to hear this! We haven’t had this feedback before. It’s possible that your oven runs hot — we suggest that you try calibrating it using an oven thermometer! For the next time, after you take the pans out at 20 minutes, if the veggies seem tender you can pull them out early.

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