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.
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.
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.
Spicy Tahini Harissa Sauce: For the spicy harissa sauce, you’ll need
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.
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.
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!
This is a one pot meal that’s so easy to pull together requiring just a few simple steps!
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.
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!
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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.
Spicy Tahini Harissa Sauce:
If you don’t like spicy sauces, then I’d recommend a pesto or red pepper pesto sauce instead.
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(6 comments) leave a comment
This was great – delicious and so easy. This recipe could easily be adapted to suit whatever vegetables you have on hand, and because the spicy sauce is added at the very end, you can use a different sauce for anyone who doesn’t like spice (e.g. my child). Thanks!
★★★★★
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.
★★★★★
So glad to hear!
would you recommend making this ahead and freezing it?
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.
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.
★★★★★