Spicy Chickpea, Broccoli and Potato Vegan Sheet Pan Dinner

By Alexandra Caspero on January 14, 2022
A simple one pan meal packed with veggies, plant-based protein and a spicy sauce on top.
Serves 4

Looking for a healthy vegan sheet pan dinner recipe? Then you’ve gotta try this one! Roasted broccoli, potatoes and chickpeas with a spinach and a spicy harissa sauce on top.

Looking for a healthy vegan sheet pan dinner recipe? Then you’ve gotta try this one! Roasted broccoli, potatoes and chickpeas with a spinach and a spicy harissa sauce on top. 

Sheet Pan dinners are my answer to easy, effortless cooking. Chop a few things, toss together with olive oil and seasonings, then roast to crispy, golden perfection. Top with a quick, homemade harissa sauce and dinner is served. 

Chickpea, Broccoli and Potato Sheet Pan Dinner

Ingredients and Substitutions  

The produce: This recipe is customizable to whatever you’ve got in your produce drawer. Almost any combination of hearty vegetables will work in the place of the carrots and broccoli. Zucchini, Brussels sprouts, peppers, butternut squash, red onion or other root vegetables would all work. 

  • Little Potato Company Potatoes, halved. I used Boomer Gold varietal here but any of their creamer potatoes will work. 
  • Carrots
  • Broccoli florets
  • Fresh spinach leaves, or other leafy greens like kale leaves 

Pantry Staples: You’ll also need olive oil, salt and pepper, and can of chickpeas. If you don’t want to use chickpeas, you can substitute white beans, black beans or cubed extra firm tofu. 

Chickpea, Broccoli and Potato Sheet Pan Dinner

Spicy Tahini Harissa Sauce: For the spicy harissa sauce, you’ll need

  • Drippy tahini, I like Soom or Krinos brand but any will work. 
  • Harissa paste. You can really make this sauce as spicy or mild as you’d like. I grab a harissa paste from Trader Joe’s and tend to use about 1 full tablespoon in this sauce, but you can adjust as needed. 
  • Fresh lemon juice
  • Smoked paprika
  • Warm water, to help thin the dressing.

If you don’t like spice, then I’d recommend a pesto, red pepper pesto sauce or a thinned hummus sauce with lemon juice, salt, pepper, paprika and your favorite store-bought hummus. 

Spicy Lemon Harissa Sauce

How to Prep the Veggies

For this sheet pan dinner to cook evenly, you’ll want all of the veggies roughly the same size. Though the Little Potatoes are washed and ready to go right from the bag, I typically give them a quick rinse and halve then peel the carrots and slice.

Depending on how thick your carrots are, you may need to slice them in half lengthwise before slicing so they are roughly even with the potatoes. 

For the broccoli, discard the stem (or save it for another recipe) and chop the florets into bite size pieces. I don’t love roasted broccoli stems so I use only the florets but to minimize food waste you can chop the florets and then add them to the potatoes and carrots to cook at the same time. 

If you are using baby spinach leaves, then you don’t need to chop them before wilting them into the warm veggies. If you are using kale or another hearty leafy green, then I recommend removing any stems and roughly chopping before using. 

Recipe made with Little Potatoes

The Little Potato Company Creamer Potatoes

You know what big fans I am of The Little Potato Company! These are not your average small potatoes. Creamer potatoes are naturally small, richly flavored potatoes that pair well with so many recipes, like this easy vegan sheet pan dinner recipe.

If you aren’t familiar with Creamer potatoes, they are the smallest in the potato family, just like cherry tomatoes in the tomato family. They have a naturally buttery flavor and creamy texture. We can’t get enough of their yummy taste and eat them at least a few times a week. 

As an added bonus, they are so easy to prepare as they are meant to be enjoyed with the skins on. I’m using their Boomer Gold variety in this recipe, but any of their creamer potatoes will work! 

Close Up of spinach, potatoes and tahini sauce.

How to make this Vegan Sheet Pan Dinner

This is a one pot meal that’s so easy to pull together requiring just a few simple steps!

  • Toss the potatoes and carrots in a large bowl with the olive oil and salt and pepper, coating well. Place on a large baking sheet and roast for 30 minutes, stirring halfway through to prevent sticking. As an alternative, you can line the baking sheet with parchment paper to reduce any sticking. 
  • While the potatoes are cooking, toss the beans and broccoli with the rest of the olive oil and salt and pepper then add to the baking sheet and cook until tender. 
  • Remove the pan from the oven and stir in the spinach until just wilted.
  • Whisk together all of the ingredients for the tahini sauce until creamy and smooth. Drizzle all over the sheet pan dinner and enjoy!  

And that’s it, broccoli, chickpeas and potato sheet pan dinner made easy and healthy! I hope you enjoy this nourishing meal often. It’s become a favorite dish in our home. 

Sheet Pan Dinner

 

More recipes using little potatoes

Bag of Little Potato Company

If you try this recipe, make sure to come back to rate it and leave a comment. Your feedback helps other readers and seeing you make my recipes makes my day! 

Print
bowl of veggies and potatoes with harissa sauce

Spicy Chickpea, Broccoli and Potato Vegan Sheet Pan Dinner

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: dinner, healthy, vegan
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan

Description

Looking for a healthy vegan sheet pan dinner recipe? Then you’ve gotta try this one! Roasted broccoli, potatoes and chickpeas with a spinach and a spicy harissa sauce on top.


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: dinner, healthy, vegan
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: dinner, healthy, vegan
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan
Scale

Ingredients

  • 1.5 pound bag Little Potato Company Potatoes, halved (I used Baby Boomer varietal here but any will work)
  • 3 large carrots, peeled and sliced into half-moons
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt/pepper
  • 1 head broccoli florets, cut into bite sized pieces
  • One (15 ounce) can chickpeas, drained and rinsed
  • 1 cup spinach leaves

Spicy Tahini Harissa Sauce: 

  • 1/4 cup drippy tahini
  • 1/2 tablespoon harissa paste (or more, depending on spice preference)
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon each salt and smoked paprika
  • 1/4 cup warm water, plus more as needed

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Toss the potatoes and carrots with 1 tablespoon olive oil and 1/4 teaspoon salt and pepper, coating well. Place in a single layer in a large baking sheet (may need two depending on size). Roast for 30 minutes, stirring halfway through to prevent sticking.
  3. Toss the garbanzo beans and broccoli with the rest of the olive oil and salt and pepper then add to the baking sheet and cook another 15-20 minutes until broccoli is tender. Remove the pan from the oven and stir in the spinach until just wilted.
  4. Make the sauce. Whisk together all of the ingredients for the tahini sauce until creamy and smooth, seasoning to taste as needed– adding more lemon/harissa/salt as desired.
  5. Divide into bowls and serve! 

Notes

If you don’t like spicy sauces, then I’d recommend a pesto or red pepper pesto sauce instead.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

(5 comments) leave a comment

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Amy
      April 27, 2022 AT 9:37 am

      THIS WAS FABULOUS! I didn’t have harissa paste, so I subbed in Korean Gochujang. This will definitely become a pantry-staple meal in our house.

      1. Alex
        April 28, 2022 AT 9:26 am

        So glad to hear!

    2. natasha
      March 10, 2022 AT 8:55 am

      would you recommend making this ahead and freezing it?

      1. Alex
        March 11, 2022 AT 8:19 am

        Hi Natasha, no– I think freezing would change the texture of the potatoes too much and I don’t recommend freezing it. For a quick meal, you could cut all of the ingredients ahead of time and make the sauce ahead of time to quickly throw in the oven and then drizzle with sauce.

    3. Libby
      January 15, 2022 AT 5:58 pm

      Super simple and the suggested modifications mean this is easy to throw together with whatever was on hand. I loved the harissa in the tahini dressing! I added a splash of maple syrup to my dressing for the toddler and extra harissa in mine.