Name: Lemon Garlic Chickpea Sheet Pan Meal
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 tbsp avocado oil; 2 tbsp fresh lemon juice; 4 garlic cloves minced; 1 tsp dried oregano; 1 tsp dried thyme; Sea salt & black pepper, to taste; 1 (15-oz) can chickpeas, drained; 1 large stoke sweet potato, cubed; 2 cups asparagus, trimmed & cut into thirds; ½ fresh lemon, halved; Avocado(s), sliced

Jump to Recipe·Print Recipe

This Lemon Garlic Chickpea Sheet Pan Meal recipe is a powerhouse of flavor. Crispy chickpeas, vibrant sweet potatoes, and earthy asparagus, all get coated in a citrusy lemon garlic sauce. It’s the perfect healthy vegan sheet pan recipe that is customizable, meal prep friendly, and ready in about 30 minutes.

Lemon Garlic Chickpea Sheet Pan Meal recipe in a bowl with purple sweet potatoes, asparagus, & avocado. Sitting on a cutting board.

Tired of sheet pan dinners yet? Me either! While my other vegan sheet pan dinner recipes are delicious in their own right, this Lemon Garlic Chickpea Sheet Pan Meal is something special. The clean up is quick, the colors are bright, and the flavors are on point.

Even though the typical lemon garlic sheet pan meal uses chicken, I obviously did a vegan twist. Thus, crispy chickpeas are what take it’s place. Alongside the chickpeas, purple sweet potatoes, asparagus, and fresh lemon get roasted in the lemon garlic sauce. Pair with sliced avocado and you’ve got a healthy vegan dinner.

This vegan sheet pan meal is the perfect nutritious dinner that makes eating healthy a breeze. From preparation to cook time, dinner is done in about 30 minutes. Whether you’re looking for a quick meal, a healthy meal prep option, or just want a tasty dinner, this Lemon Garlic Chickpea Sheet Pan Meal, is your new go-to!

Why You’ll Love This Vegan Sheet Pan Recipe

Full of Flavor & Loaded with Nutrition: A vegan sheet pan recipe that’s loaded with veggies and plant protein, is paired perfectly with a creamy avocado.
Quick & Easy: This vegan recipe comes together in about 30 minutes.
Great for Meal Prep: This dish stores well in the fridge, making it a great recipe to meal prep for quick lunches or dinners throughout the week.

Chickpea Sheet Pan recipe in a bowl with purple sweet potatoes, asparagus, & avocado. Sitting on a cutting board.

Ingredients

Organic Chickpeas: Roasted to perfection to provide that nice crunch, as well as plant protein + fiber.
Organic Asparagus: If you don’t have those on hand, swap for broccoli, brussel sprouts, or traditional green beans!
Organic Sweet Potato: For this recipe I used organic stoke sweet potato, for the pop of color and boost of nutrition. However, 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 Lemon Garlic Sauce: A combination of citrus, garlicky, & fresh flavors, that is essential for this recipe!
Organic Avocado: For some additional healthy fats & creaminess!

How To Make

Marinade. In a small bowl, whisk together the marinade ingredients.
Roasted Chickpeas & Potatoes. Preheat the oven to 425 degrees F. On a baking sheet. Add the chickpeas, and sweet potato. Drizzle over ⅔rds of marinade. Toss well to evenly coat. Transfer to the oven and roast for 15.
Asparagus. At the 15 minute mark, add the asparagus and the remaining marinade, toss to combine. Top with sliced lemons over the entire sheet pan and transfer back to the oven for 10 – 15 minutes.
Assemble. Divide between bowls. Top with sliced avocado, if desired. Enjoy!

Tips for Making this Vegan Sheet Pan Recipe Perfectly

Organic Sweet Potato: Select your favorite type of sweet potato for this vegan bowl. I used organic stoke sweet potatoes.
Add Organic Vegetables: Roast up some more vegetables, such as cauliflower, onions, asparagus, carrots, or brussels sprouts.
Baking: Be sure to flip the vegetables halfway, as this ensures even baking.

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.

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

Vegan Sheet Pan Dinner recipe in a bowl with purple sweet potatoes, asparagus, & avocado. 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.

Lemon Garlic Chickpea Sheet Pan Meal

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Christin Gillespie
Prep Time: 5
Cook Time: 30
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.

MARINADE

2 tbsp avocado oil
2 tbsp fresh lemon juice
4 garlic cloves minced
1 tsp dried oregano
1 tsp dried thyme
Sea salt & black pepper, to taste

CHICKPEAS & VEGETABLES

1 (15-oz) can chickpeas, drained
1 large stoke sweet potato, cubed
2 cups asparagus, trimmed & cut into thirds
½ fresh lemon, halved

FOR SERVING

Avocado(s), sliced

Cook Mode Prevent your screen from going dark

Instructions

Marinade. In a small bowl, whisk together the marinade ingredients.
Roasted Chickpeas & Potatoes. Preheat the oven to 425 degrees F. On a baking sheet. Add the chickpeas, and sweet potato. Drizzle over ⅔rds of marinade. Toss well to evenly coat. Transfer to the oven and roast for 15.
Asparagus. At the 15 minute mark, add the asparagus and the remaining marinade, toss to combine. Top with sliced lemons over the entire sheet pan and transfer back to the oven for 10 – 15 minutes.
Assemble. Divide between bowls. Top with sliced avocado, if desired. Enjoy!

Notes

Organic Sweet Potato: Select your favorite type of sweet potato for this vegan bowl. I used organic stoke sweet potatoes.

Add Organic Vegetables: Roast up some more vegetables, such as cauliflower, onions, asparagus, carrots, or brussels sprouts.

Baking: Be sure to flip the vegetables halfway, as this ensures even baking.

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