Last Updated on January 28, 2025 by Christin Gillespie

This Herbed Butternut Squash, Asparagus, & Chickpea Sheet Pan Dinner is full of flavor and nutrition. Featuring roasted butternut squash, sweet carrots, earthy asparagus, sliced onion, and protein-rich chickpeas, coated in a herby seasoning. It’s a healthy and easy vegan sheet pan dinner recipe that is perfect to serve on a busy weeknight, as well as meal prep approved!

Herbed Butternut Squash, Asparagus, & Chickpea Sheet Pan Dinner recipe in a bowl, with avocado and has a fork in it. Sitting on a cutting board.

This Herbed Butternut Squash, Asparagus, & Chickpea Sheet Pan Dinner, was inspired by my Herbed Sweet Potato, Green Bean, & Chickpea Sheet Pan Dinner. Yes, we’re only changing a few ingredients, but that just shows you have versatile a vegan sheet pan dinner can be.

Just like my previous easy vegan sheet pan dinner recipe, this one is big on flavor, while being super simple & efficient to make.

Simply chop the veggies, drain the chickpeas, coat in herbs, and bake till golden. Easy enough!

So grab your sheet pan and your veggies on hand, and enjoy the perfect quick meal on a busy weeknight!

Why You’ll Love this Vegan Sheet Pan Dinner Recipe

Full of Flavor & Loaded with Nutrition: Just because this recipe is packed with veggies, doesn’t mean that there is a lack of taste.
Quick & Easy: This vegan sheet pan meal comes together in about 30 minutes.
Fully Customizable: Include your favorite vegetables! I’ve listed some delicious options below.

Vegan Sheet Pan Dinner recipe in a bowl, with avocado and has a fork in it. Sitting on a cutting board.

Ingredients

Organic Chickpeas: Roasted to perfection to provide that nice crunch, as well as plant protein + fiber.
Organic Butternut Squash: Any variety of squash will do. I personally love honeynut – it’s so cute and sweet!
Organic Carrots: Regular or baby carrots both work for this recipe!
Organic Yellow Onion: I used yellow, but any color that you have will work great!
Organic Asparagus: Fresh and chopped in thirds.
Organic Avocado: For some additional healthy fats.
Organic Herbs: Paprika, herbs de Provence, garlic powder, sea salt, & black pepper, are used to season this sheet pan.

How To Make

Chickpeas & Butternut Squash. Preheat the oven to 425 degrees F. On a lined baking sheet, add the chickpeas and butternut squash. Drizzle over the avocado oil & half of the seasonings. Toss well to evenly coat. Transfer to the oven and roast for 25 – 30 minutes, tossing halfway.
Add the Vegetables. At 15 minutes, halfway point, add the asparagus, onion, and the remaining seasoning, to the sheet pan. Toss to combine and bake for the final 10 – 15 minutes.
Assemble. Divide between bowls. Top with sliced avocado, if desired. Enjoy!

Tips for Making this Vegan Sheet Pan Perfectly

Baking: Be sure to flip the chickpeas & veggies half way while roasting. This ensures that everything gets baked to perfection.
Organic Vegetables: Include your favorite type of squash, use regular or baby carrots, and add your preferred type of onion.
Add Organic Vegetables: Roast up some more vegetables or swap them out for what you have on hand! Cauliflower, green beans, brussel sprouts, or broccoli.
Organic Herbs: If you don’t have herbs de Provence seasoning, you can use Italian seasoning in its place.
Organic Greens: Turn this sheet pan into a salad with warm roasted vegetables. This is how I personally enjoy it.

Storing & Reheating

This recipe is perfect for leftovers & meal prep! Just be sure to let the ingredients cool completely before transferring to an air-tight glass container.

Fridge Storage. Transfer ingredients to separate air-tight glass containers and refrigerator for up to 4 days. Assemble them when ready to enjoy.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the ingredients to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the avocado.

Healthy Vegan Dinner recipe with chickpeas, asparagus, butternut squash, carrots, and avocado, in a bowl, with a fork in it. Sitting on a cutting board.

More Recipes You’ll Love

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.

Herbed Butternut Squash, Asparagus, & Chickpea Sheet Pan Dinner

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: American
Diet: Vegan

Print Recipe

Description

Ingredients

Scale

Always opt for organic ingredients.

1 butternut squash, chopped
4 – 5 carrots, sliced
2 cups asparagus, cut in thirds
1 yellow onion, quarted
1 (15-oz) can chickpeas, drained
1 tbsp herbs de Provence
1 tsp paprika
½ tsp garlic powder
1 tbsp avocado oil
Sea salt & black pepper, to taste

TOPPINGS

Avocado(s), sliced

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Instructions

Chickpeas & Butternut Squash. Preheat the oven to 425 degrees F. On a lined baking sheet, add the chickpeas and butternut squash. Drizzle over the avocado oil & half of the seasonings. Toss well to evenly coat. Transfer to the oven and roast for 25 – 30 minutes, tossing halfway.
Add the Vegetables. At 15 minutes, halfway point, add the asparagus, onion, and the remaining seasoning, to the sheet pan. Toss to combine and bake for the final 10 – 15 minutes.
Assemble. Divide between bowls. Top with sliced avocado, if desired. Enjoy!

Notes

Baking: Be sure to flip the chickpeas & veggies half way while roasting. This ensures that everything gets baked to perfection.

Organic Vegetables: Include your favorite type of squash, use regular or baby carrots, and add your preferred type of onion.

Add Organic Vegetables: Roast up some more vegetables or swap them out for what you have on hand! Cauliflower, green beans, brussel sprouts, or broccoli.

Organic Herbs: If you don’t have herbs de Provence seasoning, you can use Italian seasoning in its place.

Organic Greens: Turn this sheet pan into a salad with warm roasted vegetables. This is how I personally enjoy it.

Storing & Reheating: Transfer to an air-tight glass container in the refrigerator for up to 4 days. To reheat, simply preheat the oven to 350 degrees F. Transfer to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the avocado.