Easy Sheet Pan Meal with Veggies and Chickpeas
Servings: 5
Calories: 290kcal
This easy sheet pan meal has seasoned roasted cauliflower, butternut squash, red onions, and protein-packed chickpeas. Roast together in one pan for an easy tasty protein-rich plant-based meal with minimum clean-up and maximum flavor.
Print Recipe
Ingredients
- 1 head cauliflower (medium)
- 1 butternut squash (medium)
- 1 red onion (large)
- 16 ounce canned chickpeas
- ¼ cup olive oil
- 1½ teaspoons chili powder
- ¾ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 1 lemon
- optional - jalapeno ranch dressing (see notes)
Instructions
- Preheat oven to 375°Prepare one or two baking sheets by lining with foil.
- Using four or five cuts (on an angle) remove the stem from the head of cauliflower. Then but/break off into larger pieces, and finally cut into bite-sized pieces.
- Cut the ends of the butternut squash. Use a peeler to remove all the of the tough skin. Cut the squash into rounds and then into bite-sized cubes. Remove the seeds from the rounds as necessary.
- Cut the onion into wedges or large pieces.
- Add all of the vegetalbes to a large bowl as you are cutting them.
- Drain and add a can of chickpeas. (If you will be subbing the chickpea water for some of the oil - see notes below - then reserve 1/4 cup of the liquide.)
- Pour the oil onto the vegetables and then add the chili powder, cumin, garlic powder, and salt. Toss together until evenly coated.
- Turn onto prepared pan(s) and spread evenly in a slingle layer.
- Cut the lemon into wedges or large slices. Put randomly around the vegetables on the pan. (You will be removing the lemon before eating.)
- Cook in a 375° oven for 45-55 minutes or until you can easily insert a fork into a cube of buternut squash and the cauliflower has slightly browned.
- Remove from oven and serve while still warm. You can squeeze a little of the lemon on top, or drizzle some more olive oil if desired. You can also top with my delciouis jalapeno ranch dressing (see below).
Notes
- Drizzle this delicious vegan Jalapeño Ranch Dressing on top for extra flavor.
- Feel free to take a few shortcuts with this recipe and buy cubbed butternut squash and cut cauliflower. For reference, one medium head of cauliflower yields 3-4 cups and one medium butternut squash will give you 4-5 cups. Do NOT buy pre-cut onions. They will be too small and will overcook and burn in the oven.
- If you want to substitute all or some of the oil in this recipe, sub with up to 1/4 aquafaba- or the liquid from the can of chickpeas. It will not roast as crispy or taste quite the same; but if you are eating oil-free you already know that and are okay with it:)
- This will keep up to a week in the fridge if the veggies were quite fresh before cooking.
Nutrition
Calories: 290kcal | Carbohydrates: 40g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Sodium: 653mg | Potassium: 1076mg | Fiber: 10g | Sugar: 7g | Vitamin A: 16137IU | Vitamin C: 100mg | Calcium: 140mg | Iron: 3mg