30-Minute Spiced Roasted Sheet-Pan Vegetables with Chickpeas

Perfectly roast vegetables with this Spiced Sheet-Pan Roasted Vegetables. Enjoy as a healthy side dish, or an easy plant-based meal over rice! Ready in 30-minutes, an easy recipe that can be meal-prepped or quickly thrown together on a busy weeknight.

Course dinner, Side Dish

Cuisine American, North American

Diet Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 225kcal

Author Hannah Sunderani

Ingredients

2 medium sweet potatoes peeled and cut into bite sized cubes
1 yellow onion , roughly chopped
1/2 head cauliflower cut into bite-sized florets (about 3 cups)
250 g grape tomatoes
1 can (400 ml/14 fl oz) chickpeas , strained and rinsed

Spiced Mixture

1/4 cup olive oil
3 tbsp white miso
3 tbsp maple syrup
2 tbsp lemon juice
3 cloves garlic , finely chopped
2 tsp ground coriander
1 tsp ground turmeric
1/2 tsp ground cumin
1 tsp sea salt

For Serving:

cooked brown rice
unsweetened coconut yogurt
2 tbsp fresh cilantro , finely chopped (optional for garnish)

Instructions

Preheat oven to 400F/200C and line a baking sheet with parchment paper. Place the sweet potatoes, onion, cauliflower, grape tomatoes, and chickpeas onto the baking sheet.
Make the spiced mixture: In a small bowl, whisk together the olive oil, miso, maple syrup, lemon juice, garlic, coriander, turmeric, cumin and salt. Mix to combine.
Pour the spice mixture over the vegetables and mix to combine. Spread the vegetables on to the pan to make an even layer with little overlaping.
Roast the vegetables until fork tender, browned, and sizzling, about 30 minutes. (For more even roasting, remove the sheet pan after 20 minutes and give it a good stir before placing back in the oven for the last 10 minutes). Transfer the vegetables to a serving platter and garnish with cilantro. Optional to serve with brown rice and a dollop of unsweetened coconut yogurt.

Notes

This roasted potatoes and veggie side dish will keep in an airtight container in the refrigerator for up to 3 days. Allow the sheet-pan veggies to cool completely before storing.

If needed, the dish can also be frozen. Allow everything to cool before transferring the leftovers to a freezer safe container or storage bag and freeze for up to 3 months.

Leftovers will reheat best in the microwave, in a hot pan on the stovetop, or back in the oven until warmed through.

Nutrition