This easy sheet pan dinner is filled with healthy vegetables and fresh flavor! Throw it all in the oven while you cook rice or quinoa. Dinnertime win!

Easy sheet pan dinner

In the mood for a sheet pan dinner? Roasting your dinner on a baking sheet makes for an easy meal concept! Here’s the thing: this concept works best with a meat or seafood, where you can have a filling protein and a side cooked all at once. But for this one, Alex and I wanted to create a whole food plant based sheet pan dinner to load on the veggies. This recipe has 4 of our best vegetables to eat all at one time: and it’s seriously tasty, too. It’s perfect to meal prep for healthy dinners or lunches throughout the week. Let’s get started!

What’s in this sheet pan dinner?
This sheet pan dinner is all about loading on the healthy vegetables! Did you know that per the New York Times, 40% of Americans now want to eat more plant based foods? This makes Alex and me thrilled, because that’s why we started this website. Our philosophy: eating lots of vegetables can be seriously delicious. So, it’s not like you’re giving anything up or having will power: they just taste good.

Here’s what we’ve packed into this easy sheet pan dinner:

Broccoli is high in fiber, relatively high in protein for a green veggie.
Red onion packs in the vitamins!
Sweet potatoes are high in beta-carotene, Vitamin A, and fiber.
Red pepper high in vitamin C: double your daily need!
Chickpeas load it with plant-based protein to make it a filling meal!
Olive oil
Spices: Garlic powder, Old Bay and Italian seasoning
Lemon for a bright zing!
Sheet pan dinner
The basic concept: making dinner on a sheet pan
The basic concept for a sheet pan dinner is to place your veggies on a sheet pan and roast until tender. Many sheet pan dinners use protein like chicken or shrimp, and take the pan out of the oven a few times to add veggies in the order of their cook time. We wanted to make this sheet pan dinner whole food plant based (WFPB) and seriously easy, so guess what? All the veggies are roasted at the same time.

Yep, there’s no taking the sheet pan in and out of the oven here. Just throw all the veggies onto the sheet pan and roast. Here’s what you’ll do:

Chop all the veggies (see instructions below).
Mix them with the drained chickpeas, olive oil, and spices.
Place on parchment lined baking sheets and roast for 30 minutes at 450 degrees, rotating the pans once after 20 minutes.
Sheet pan dinner
How to serve this sheet pan dinner
You can serve this sheet pan dinner on its own: just the straight up veggies! But to make it a filling and complete meal, here’s what we did:

Serve with rice, quinoa or another whole grain. Adding a little rice, quinoa or a whole grain makes it into a more filling meal. We’d suggest about ¾ cup cooked grain per serving.
Serve over seasoned lentils! Alex recently made us a veggie dish for dinner and instead of serving it over rice, he served it over lentils instead. It was really good! The benefit of this is it packs in even more plant based protein! Try our Seasoned Brown Lentils, Seasoned Black Lentils, or Instant Pot Lentils.
Dollop with sour cream, cashew cream, hummus, or another sauce. It’s nice to have a dollop of creaminess to tie everything together. We used sour cream, or for vegan, Vegan Sour Cream, Cashew Cream (made ahead) or hummus are delicious. A few other sauce ideas: Best Tahini Sauce, Cilantro Sauce, or Lemon Yogurt Sauce.
Sheet pan dinner
Can you substitute anything for chickpeas?
What if you don’t like chickpeas? Chickpeas are essential for adding plant based protein to this dish, which makes it filling enough for a main meal. Here are a few things you could substitute that still have plant based protein:

15-ounce can black beans
1 ½ cups shelled edamame

Easy Sheet Pan Dinner

This easy sheet pan dinner is filled with healthy vegetables and fresh flavor! Throw it all in the oven while you cook rice or quinoa. Dinnertime win!

Ingredients

2 crown broccoli (1/2 pound)
1 medium red onion
1 1/2 pounds sweet potatoes (about 2 medium large)
4 pound red potatoes (about 2 medium)
1 red pepper
3 15-ounce can chickpeas (or 1 ½ cups cooked)
4 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons Old Bay seasoning* (purchased or homemade)
1 tablespoon Italian seasoning
4 teaspoon kosher salt
1 lemon
Rice or quinoa (or another whole grain or seasoned lentils), to serve (optional)
Dollop of sour cream, Greek yogurt, Vegan Sour Cream, Cashew Cream, or hummus, to serve
Instructions
Adjust the oven racks for roasting 2 trays. Preheat the oven to 450 degrees Fahrenheit.
Optional: If serving with rice or quinoa, follow How to Cook Brown Rice, Instant Pot Brown Rice, How to Cook Quinoa or Instant Pot Quinoa.
Chop the broccoli. Cut the onion into thick slices. Dice the potatoes. Dice the red pepper.
Place all the vegetables in a large bowl. Drain and rinse the chickpeas, then add them to the bowl. Mix in the olive oil, garlic powder, Old Bay, Italian seasoning, and kosher salt until everything is evenly coated.
Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet.
Place into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side.
Cut the lemon into wedges, and spritz the veggies with fresh lemon juice to taste. (Required: this step adds just the right zing! Or you can serve with lemon wedges.)
Transfer to a serving bowl or dish and serve immediately with rice or quinoa. Dollop with sour cream, cashew cream or hummus.
Notes
*If you can’t find Old Bay or make your own, try 1 teaspoon paprika and ½ teaspoon celery salt.