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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.

Find it online: https://www.delishknowledge.com/spicy-chickpea-broccoli-and-potato-vegan-sheet-pan-dinner/

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