This perfectly roasted vegetable sheet pan recipe is easy and packed with flavour! The spiced roasted vegetables and chickpeas makes this dish a healthy and delicious meal you will love!
Sheet pan meals have become so popular and for good reason! There are so many variations and advantages to making a meal using this method of cooking. Years ago we would roast using a baking dish and the results were still very delicious.
I most often will come up with a recipe using the ingredients I have on hand. The cauliflower kept staring at me each time I opened the refrigerator and I knew I had to make something soon. Cauliflower is a fabulous, nutritious and delicious vegetable and it had been a while since I roasted one. So that was the beginning of making this wonderful and flavourful meal.
I love roasted vegetables for their flavour and texture. When asparagus are in season, I like to make my delicious Roasted Asparagus and Mushrooms Hummus Bowl and add a grilled steak for extra protein. Maybe you like to prefer a fresh and flavourful salad with roasted veggies, like my Orzo Summer Salad with Roasted Vegetables. However, you choose to enjoy roasted vegetables, you can’t go wrong in your choices. Many of the vegetables, like sweet potatoes, onions, bell peppers, cabbage or tomatoes all will offer a sweetness once roasted. Many of these are known for their dense nutrient content. So roast away and enjoy the incredible flavours this recipe offers!
The dipping sauce stands out from the rest! The roasted garlic, yogurt, tahini, lime juice, seasonings and half of the chickpeas are whipped making this creamy smooth dipping sauce! YUM!!
INGREDIENTS YOU WILL NEED FOR THIS RECIPE.....
- VEGETABLES: cauliflower, sweet potatoes, red bell pepper, red onion and garlic
- CHICKPEAS or garbanzo beans: are a perfect choice for roasting
- EXTRA VIRGIN OLIVE OIL: I always recommend a good quality evoo
- SPICE AND SEASONINGS: sweet paprika, sea salt or Himalayan salt and pepper
- DIPPING SAUCE: Greek yogurt or plant-based yogurt, tahini, extra virgin olive oil, lime juice, salt and pepper
- GARNISHES: feta and parsley
HOW TO MAKE THIS RECIPE
Start by preheating the oven to 400℉ (200℃). Line a baking sheet with parchment paper.
Mix together the paprika, salt and pepper in a small bowl. Set aside.
Using a large bowl, add cauliflower, sweet potato, red pepper, red onion and garlic. Drizzle 1½ tablespoons of olive oil and sprinkle most of the spice mixture over the vegetables, leaving enough for the chickpeas. Stir vegetables until well coated. Transfer to the baking sheet and spread out the vegetables into a single layer leaving an area for the chickpeas.
Add the chickpeas to the large bowl, add the remaining olive oil and spice mixture, toss until coated. Transfer to the baking sheet. Roasted for 30 minutes, stirring halfway through until the sweet potatoes and cauliflower are tender and slightly crispy.
While the vegetables are roasting, prepare the ingredients for the dip so they are ready when the garlic and chickpeas are roasted. Using a blender or food processor, add the yogurt and tahini, roasted garlic, half of the roasted chickpeas, olive oil and lime juice. Season with salt and pepper. Add water while the blender or food processor is running. The dip should be smooth and creamy. Adjust the consistency if more water is needed.
To serve, add dipping sauce to each serving plate, arrange the roasted vegetables on top. Garnish with parsley and feta. Enjoy!!
TIP: to remove the skins of the chickpeas, first drain and rinse the chickpeas, spread them on a clean kitchen towel and roll them gently with your hands. As the skins loosen, remove them. Leave the chickpeas on the towel to dry.
THIS RECIPE IS PACKED WITH NUTRITION!
- HIGH IN PROTEIN, FIBER AND MANY OTHER IMPORTANT NUTRIENTS
- LOTS OF HEALTHY FATS….OLIVE OIL, TAHINI
- LOAD WITH DELICIOUS FLAVOURS
- MAKE A GREAT LUNCH
- READY IN JUST OVER 30 MINUTES
STORE the roasted vegetables for 3 days in an airtight container in the refrigerator. The dipping sauce can last up to 4-5 days in a sealed container.
DID YOU MAKE THIS RECIPE….
I WOULD LOVE TO HEAR YOUR FEEDBACK AND COMMENTS. PLEASE RATE THE RECIPE AS WELL. 🙂
Sheet Pan Roasted Vegetables with Creamy Garlic Yogurt Bean Dip
Equipment
- medium sheet pan
- blender or food processor
Ingredients
Roasted Veggies
- 1/2 organic head cauliflower florets
- 1 sweet potato, diced
- 1/2 large red bell pepper, roughly chopped
- 1/4 red onion, sliced
- 4 cloves garlic, skin on
- 1 -14 oz (398ml) can chickpeas, drain, rinsed and skins removed
- 2 tbsp extra virgin olive oil
- 1 tsp sweet paprika
- 1 tsp sea salt
- 1/4 tsp pepper
Dip
- 1/3 cup Greek yogurt (or plant-based yogurt)
- 1 tbsp tahini
- roasted garlic, skins removed
- 1/2 roasted chickpeas
- 2 tbsp extra virgin olive oil
- 1 tbsp lime juice
- salt and pepper
- 2 tbsp water
- 2 oz feta, crumbled
- handful parsley
- handfuls of kale
Instructions
- Preheat oven to 400℉ (200℃). Line a baking sheet with parchment paper.
- Mix together the paprika, salt and pepper in a small bowl. Set aside.
- Using a large bowl, add cauliflower, sweet potato, red pepper, red onion and garlic. Drizzle 1½ tablespoons of olive oil and sprinkle most of the spice mixture over the vegetables. Toss the vegetables until well coated. Transfer to the baking sheet and spread out the vegetables into a single layer leaving an area for the chickpeas.
- Add the chickpeas to the large bowl, add the remaining olive oil and spice mixture, toss until coated. Transfer to the baking sheet. Roasted for about 30 minutes, stirring halfway through until the sweet potatoes and cauliflower are tender and slightly crispy.
- While the vegetables are roasting, prepare the ingredients for the dip so they are ready when the garlic and chickpeas are roasted. Using a blender or food processor, add the yogurt and tahini, roasted garlic, half of the roasted chickpeas, olive oil and lime juice. Season with salt and pepper. Add water while the blender or food processor is running. The dip should be smooth. Adjust the consistency if more water is needed.
- To serve, add dipping sauce to each serving plate, arrange the roasted vegetables on top. Serve with kale, parsley and feta. Enjoy!!
