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Sheet Pan Roasted Vegetable and Chickpea Bowls

  • Author: She Likes Food
  • Total Time: 1 hour
  • Yield: 4 1x


These delicious Sheet Pan Roasted Vegetable and Chickpea Bowls are so easy to make and perfect for fall or winter!  They’re also vegan and gluten free!


  • 1 medium sweet potato, peeled and small diced
  • 1 red bell pepper, diced
  • 23 cups small broccoli florets
  • 1/2 large red onion, roughly chopped
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 2 cups cooked quinoa or your favorite grain
  • Optional toppings: tahini, lemon wedges, fresh parsley


  1. Pre-heat oven to 400 degrees F.  Place all vegetables and chickpeas onto your sheet pan and drizzle with olive oil, salt, pepper, curry powder, paprika, and cumin.
  2. Roast vegetables until sweet potato is tender and other vegetables are browned and caramelized, 40-50 minutes.
  3. I like to serve vegetables over quinoa and top with a drizzle of tahini and squeeze of lemon juice.
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Dinner, Vegan, Gluten Free
  • Cuisine: American

Keywords: Sheet Pan Roasted Vegetable and Chickpea Bowls