This Honey Mustard Chickpea Sheet Pan Meal is a healthy recipe full of sweet and tangy flavor. Crispy chickpeas, vibrant sweet potatoes, and roasted brussel sprouts, all get tossed in a homemade honey mustard sauce. It’s the perfect plant-based sheet pan recipe that is customizable, meal prep friendly, and ready in 30 minutes.
Plant-based sheet pan dinners are always a winner in my book, which is why I’m presenting you with yet another recipe that is packed with flavor!
While the typical honey mustard sheet pan meal uses chicken, I obviously did a plant-based twist. Thus, crispy chickpeas are what take it’s place. Alongside the chickpeas, vibrant sweet potatoes, and roasted brussel sprouts, and gets tossed with the honey mustard dressing. Pair with sliced avocado and you’ve got a healthy plant-based dinner.
Even though clean up is a breeze (especially if you use parchment paper, which is highly recommended, as honey is very sticky) and is ready in about 30 minutes, the outcome of this Honey Mustard Chickpea Sheet Pan Meal is so so good!
Regardless if you’re looking for a quick meal, a healthy meal prep option, or just want a tasty dinner, this will quickly be your families new go-to!
Why You’ll Love This Plant-Based Sheet Pan Recipe
- Full of Flavor & Loaded with Nutrition: A Honey Mustard Chickpea Sheet Pan Meal recipe that’s loaded with veggies and plant protein.
- Quick & Easy: This healthy meal comes together in 30 minutes.
- Great for Meal Prep: This plant-based sheet pan stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.
Ingredients
- Organic Chickpeas: Roasted to perfection to provide that nice crunch, as well as plant protein + fiber.
- Organic Sweet Potato: I used organic garnet sweet potato, but any sweet potato works in this recipe.
- Organic Brussel Sprouts: If you don’t have those on hand, swap for broccoli, asparagus, cauliflower, or traditional green beans!
- Organic Honey Mustard Sauce: A sweet, yet tangy combination gets coated last minute to elevate the flavors of this sheet pan.
- Organic Herbs & Spices: We’re keeping it simply, sea salt & black pepper.
- Organic Avocado: For some additional healthy fats & creaminess!
How To Make
- Honey Mustard Sauce. In a small bowl, whisk together the marinade ingredients.
- Roasted Chickpeas & Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the chickpeas, diced sweet potatoes, and brussel sprouts. Toss in the oil and herbs. Transfer to the oven and roast for 20 – 25, flip halfway through.
- Add the Sauce. Once the chickpeas are crispy and the veggies are roasted, toss only the chickpeas in the honey mustard sauce.
- Assemble. Divide between bowls. Top with sliced avocado, if desired. Enjoy!
Tips for Making this Healthy Sheet Pan Recipe Perfectly
- Organic Sweet Potato: For this recipe I used organic garnet sweet potato, but any sweet potato works in this recipe. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing.
- Organic Brussel Sprouts: If you don’t have those on hand, swap for broccoli, asparagus, cauliflower, or traditional green beans!
- Baking: Be sure to flip the vegetables halfway, as this ensures even baking.
- Organic Manuka Honey: I always recommend manuka honey from Comvita, as it’s loaded with incredible health benefits. However, if you’re not a fan of manuka honey, replace it with organic pure maple syrup.
- Add the Sauce Last: The reason why is because when the honey is baked, it removes all of the health benefits, so please for health’s sake, add the sauce to the chickpeas just before serving.
Storing & Reheating
This Honey Mustard Chickpea Sheet Pan Meal recipe is perfect for leftovers & meal prep!
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. To serve, pair with sliced avocado.
More Healthy Sheet Pan Recipes You’ll Love
- Cajun Sheet Pan Vegetable Bowl
- Citrus & Herb Chickpea Dinner
- Sheet Pan Portobello Mushroom Fajita Bowl
- Chickpea & Sweet Potato Hash
- Sheet Pan Portobello Steak Dinner with Green Beans & Sweet Potatoes
- Lemon Garlic Chickpea Sheet Pan Meal
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.
Print
Honey Mustard Chickpea Sheet Pan Meal
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
This Honey Mustard Chickpea Sheet Pan Meal is a healthy recipe full of sweet and tangy flavor. Crispy chickpeas, vibrant sweet potatoes, and roasted brussel sprouts, all get tossed in a homemade honey mustard sauce. It’s the perfect plant-based sheet pan recipe that is customizable, meal prep friendly, and ready in 30 minutes.
Ingredients
Always opt for organic ingredients.
HONEY MUSTARD SAUCE
- 2 tbsp dijon mustard
- 1 tbsp manuka honey
- 1 tsp apple cider vinegar
- 2 garlic cloves, minced
- Sea salt & black pepper, to taste
CHICKPEAS & VEGETABLES
- 1 (15-oz) can chickpeas, drained
- 1 large sweet potato, cubed
- 2 cups brussel sprouts, halved
- 2 tsp avocado oil
- Sea salt & black pepper, to taste
FOR SERVING
- Avocado(s), sliced
Instructions
- Honey Mustard Sauce. In a small bowl, whisk together the marinade ingredients.
- Roasted Chickpeas & Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the chickpeas, diced sweet potatoes, and brussel sprouts. Toss in the oil and herbs. Transfer to the oven and roast for 20 – 25, flip halfway through.
- Add the Sauce. Once the chickpeas are crispy and the veggies are roasted, toss only the chickpeas in the honey mustard sauce.
- Assemble. Divide between bowls. Top with sliced avocado, if desired. Enjoy!
Notes
Organic Sweet Potato: For this recipe I used organic garnet sweet potato, but any sweet potato works in this recipe. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing.
Organic Brussel Sprouts: If you don’t have those on hand, swap for broccoli, asparagus, cauliflower, or traditional green beans!
Baking: Be sure to flip the vegetables halfway, as this ensures even baking.
Organic Manuka Honey: I always recommend manuka honey from Comvita, as it’s loaded with incredible health benefits. However, if you’re not a fan of manuka honey, replace it with organic pure maple syrup.
Add the Sauce Last: The reason why is because when the honey is baked, it removes all of the health benefits, so please for health’s sake, add the sauce to the chickpeas just before serving.
Storing & Reheating: Transfer ingredients to air-tight glass containers & refrigerate for up to 4 days. 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. To serve, pair with sliced avocado.
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