Chickpea, Japanese Sweet Potato, & Asparagus Sheet Pan Meal

This Chickpea, Japanese Sweet Potato, & Asparagus Sheet Pan Meal is a healthy vegan recipe that is easy-to-make. It’s ready in about 30 minutes, which is great for a nutritious plant-based weeknight dinner.

Sheet pan dinners can be as complex or as simple as you desire & this one is the latter. While it is a basic creation, it’s delicious & makes you feel so good, as well as nourished.

As the recipe name suggests, it includes crispy chickpeas, Japanese sweet potatoes, & asparagus. You can technically include your favorite vegetables, but I find this combo to be a 10/10!

I look forward to hearing from you how much you enjoy this Chickpea, Japanese Sweet Potato, & Asparagus Sheet Pan Meal!

Why You’ll Love This Vegan Sheet Pan Meal Recipe

• Full of Flavor & Loaded with Nutrition: An easy vegan dinner that’s created with plant-based protein, veggies, & simple seasonings, to nourish your body.
• Quick & Easy: It’s a plant-based weeknight dinner that comes together in about 30 minutes & clean up is a breeze.
• Great for Meal Prep: This Chickpea, Japanese Sweet Potato, & Asparagus Sheet Pan Meal stores well in the fridge, making it the perfect vegan recipe to prepare in advance for healthy dinners throughout the week.

Ingredients

• Organic Chickpeas: Roasted to perfection to provide that nice crunch, as well as plant protein + fiber.
• Organic Japanese Sweet Potato: I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping. 
• Organic Asparagus: Feel free to swap with green beans, broccoli florets, or brussel sprouts!
• Organic Seasonings: Garlic powder, sea salt, & black pepper.
• Organic Avocado Oil: Avocado oil is my go-to baking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures.

How To Make

1. Sheet Pan. Preheat the oven to 425 degrees F. On a baking sheet, add the chickpeas & vegetables. Toss with the oil & seasonings. Transfer to the oven for 20 – 25, flipping halfway through.
2. Assemble. Divide between plates or bowls. Enjoy!

Tips for Making this Vegan Sheet Pan Recipe Perfectly

• Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!
• Baking: Be sure to flip the chickpeas & vegetables halfway, as this ensures even baking. 
• Serving Suggestions: Enjoy as is or serve with fresh greens, quinoa, or cooked cauliflower rice!

Storing & Reheating

This Chickpea, Japanese Sweet Potato, & Asparagus Sheet Pan Meal is the perfect vegan recipe for healthy leftovers & make ahead dinners! 

Fridge Storage. Transfer ingredients to air-tight glass containers & refrigerate for up to 4 days. 

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through.

More Healthy Sheet Pan Recipes

• Roasted Vegetable & Chickpea Sheet Pan with Avocado Green Goddess Sauce
• Roasted Vegetable & Chickpea Sheet Pan Dinner with Spicy Maple Tahini Sauce
• Italian Herb Chickpea & Winter Vegetable Sheet Pan Meal with Balsamic Tahini Dressing
• Roasted Acorn Squash Vegetable & Chickpea Sheet Pan Meal
• Cajun Sheet Pan Vegetable Bowl

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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