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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! For this one, Alex and I wanted to create a plant based sheet pan dinner to load on the veggies, and it’s become one of our fan favorite recipes.

This recipe stars four 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!

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

“This has become one of our go-to dishes. It is easy to make and nutritious!” -Nick

“I made this tonight for dinner and it was amazing! Started with couscous, then roasted veggies, and topped with hummus. This is one of my new favorite dinners!” -Brittany

Bowl of vegetables

Ingredients 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 concept: a full 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 plant based 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 the basic idea of what you’ll do (or go to the full recipe):

  • Chop all the veggies.
  • 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.

Tips for serving

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

Chickpea substitute

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
  • 1 block extra firm tofu, drained and chopped

Dietary notes

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

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Easy Sheet Pan Dinner

Easy sheet pan dinner

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 13 reviews

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!

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Vegan

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.

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About the authors

Alex & Sonja

Hi there! We’re Alex & Sonja Overhiser, authors of two cookbooks, busy parents, and a real life couple who cooks together. We founded the A Couple Cooks website in 2010 to share simple, seasonal recipes and the joy of cooking. We now offer thousands of original recipes, cooking tips, and meal planning ideas—all written and photographed by the two of us (and tested on our kids!).

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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.

  7. Deme says:

    This is my favorite staple dish.
    Absolutely delicious!

    1. Alex Overhiser says:

      Thank you!

  8. Alma says:

    Plse share more Daniel Fast recepies

    1. Alex Overhiser says:

      We will try to add to the list!

  9. Daniel P Corigliano says:

    We loved the recipe. I generally follow the recipe precisely the first time. However, this time we added a zucchini and put the chick peas in the last ten minutes in the oven. I really liked the way everything came together.

  10. Alexandria says:

    Wow, just wow! My husband and I were so delighted by all the wonderful flavors and textures of this dish. I have made a few recipes now just starting out trying to cook more healthy whole foods for the family and now I’m hooked on acouplecooks.com. It’s very apparent you guys have worked hard to perfect these recipes because they are amazing! I just want to personally thank you for your all wonderful work. Next recipe I’m trying tomorrow night will be your Quinoa Fried Rice. I’ll probably do the full 7 day meal plan. Again, thank you. This is becoming a very exciting journey.

    1. Alex Overhiser says:

      You are welcome! The sheet pan dinner is a favorite :) Let us know what else you enjoy!

  11. Shaina says:

    Made this for Meatless Monday. My husband and I both really enjoyed it. He loves meat but said he could be a vegan if he ate meals like this everyday! Our 8 year old enjoyed most of the meal, except for the broccoli and red potatoes. Toddler also ate most of it. Roasted vegetables were really good. So overall great vegetarian/vegan recipe, will make again!

    1. Alex Overhiser says:

      That’s a win!

  12. Kathy says:

    Could shrimp or smoked sausage be added to this recipe?

    1. Alex Overhiser says:

      Yes! I’m not sure of the timing, sorry.

  13. Madison says:

    This is the easiest and most delicious recipe ever!! I make this recipe almost once a week because of how much I’m obsessed with it lol. I always top it with some hummus and it’s such a quick and filling meal. Thank you for the wonderful recipe!

    1. Alex Overhiser says:

      Love to hear this! Thanks for making :)

  14. Kelsey says:

    My boyfriend raves about this dish!! It’s his favorite and in our frequent dinner rotation now! I think the old bay and lemon seal the deal. We serve over quinoa with a dallop of plain non fat greek yogurt on top as a sub for sour cream. One question- you said remove the pans and rotate then put back in. Do you mean toss the veggies or literally turn the pans around and put back in? Thanks!

    1. Alex Overhiser says:

      Hi! Literally rotate the pans so that you get an even roast front to back. Since we don’t stir the veggies (to boost crispiness), this helps make sure they’re even.

  15. Lori says:

    This is in the top 3 of the recipes I’ve made since going WFPB January 1st ! We will definitely be making it once a week, if not more. Thanks for a wonderful, tasty recipe!

    1. Alex Overhiser says:

      You’re welcome! So glad you love the recipe!

  16. Lynne says:

    Amazingly simple and delicious! Loved the lemon juice addition. Definitely don’t skip that! Thanks so much. I will definitely make this again.

  17. Jennifer Molnar says:

    Oh my gosh, this was delicious! I am trying to shift our dinner meals to incorporate more plant-based entrees. My husband is diabetic and we have been eating more of a paleo/low-carb diet, but that has equated to a lot of meat and poultry, which is a) expensive and b) not planet-friendly. But how to get my caveman husband (and son) to shift to vegetarian? I really needed to find something absolutely delicious. Well, they chowed this down in seconds! For some reason, roasting the chickpeas reduces the “meali-ness” of the legumes (which has always been problematic in my family – texture is a huge thing). This will definitely be “in the rotation” for meal-planning from now on :-) Although he is leary of potatoes (high GI), I am hoping that the fiber, as well as the fibrous veggies, won’t cause a blood sugar spike (we forgot to test last night)…..That’s one reason we have stayed away from the taters….

    1. Sonja Overhiser says:

      What a very kind comment– thank you so much! We are thrilled to know it’s part of your regular rotation — that’s the best compliment! So glad your family enjoyed. Thank you!!

  18. Bridget says:

    This is an excellent recipe! I’ve made a LOT of roasted potatoes and vegetables, but they never had such a great flavor as this dish did- probably due to the Old Bay. The whole family loved it! Thank you!

  19. Lucy says:

    what can I use other than old bay seasoning? I don’t have it in my store and to make homemade isn’t possible either I don’t have all the ingredients. Is there a simpler version of the old bay seasoning I can use?

    1. Sonja Overhiser says:

      There’s a note in the recipe for a shortcut — 1 teaspoon paprika and 1/2 teaspoon celery salt!

  20. Erin Perez says:

    This was delicious! Couldn’t believe I had all the ingredients on hand (did have to make my own Old Bay). I used black beans and served over quinoa. Adding the recipe to my Meatless Monday rotation. Thank you!

    1. Alex Overhiser says:

      I’m so glad you enjoyed it!

  21. John LeBas says:

    Is the weight shown for sweet potatoes correct? I thought a medium potato was generally accepted to be .33 lb.

    1. Sonja Overhiser says:

      To us 4 ounces is a pretty small sweet potato — some of them can be massive! The important part here is the 1 1/2 pounds — we’ll update the recipe to be more specific. Thanks!

  22. London says:

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

    1. Alex Overhiser says:

      You could just use additional red or yellow potatoes.

  23. Sonya B says:

    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!

  24. Erica Haack says:

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

    1. Alex Overhiser says:

      Love this! Glad you enjoyed :)

    2. Kelsey says:

      This recipe was easy, fresh and delicious! We are eating meat-free for the month and I’ve been trying to find recipes that are flavorful. My whole family enjoyed it- including our 8 month old who loved the mashed roasted veggies!

      1. Alex Overhiser says:

        So glad you enjoyed!

  25. Kaylee Yocum says:

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

    1. Alex Overhiser says:

      So glad you loved it!

      1. Stephanie Grover says:

        Made this recipes minus the Italian seasoning and OMFG it’s sooooo amazingly tasteful and yummy!! I was searching for a Meatless Monday meal and came across this and just had to try it! Totally not disappointed!!! Didn’t even need rice or quinoa!

        1. Alex Overhiser says:

          So glad you enjoyed!

  26. Lauren says:

    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!

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