Maple Dijon Chickpea & Fall Vegetable Sheet Pan

Maple Dijon Chickpea & Fall Vegetable Sheet Pan is the perfect vegan dinner recipe to make this season. It includes crispy chickpeas, roasted sweet potatoes, Brussels sprouts, red onion, and an irresistible maple Dijon sauce to bring a bit of sweetness and tang. Prepare as written or customize with your favorites to enjoy it your way!

Who can resist an easy weeknight recipe that’s full of seasonal goodness?! Without question, this vegan sheet pan dinner is truly fall at its finest, and it’s pretty much foolproof!

It’s a simple combination of roasted sweet potatoes, Brussels sprouts, red onion, and crispy chickpeas, but the maple Dijon sauce ups the ante. It adds a bit of natural sweetness with a bit of a tang, which complements the fall veggies beautifully. Please don’t skip or skimp, as it ties it all together!

Stress-free, so simple to make, and satisfying to say the least, this Maple Dijon Chickpea & Fall Vegetable Sheet Pan has been on repeat, and I can’t wait for you to make it for yourself (and loved ones)!

Why This Vegan Sheet Pan Will Be a Fall Favorite Dinner

• Just requires a sheet pan and about 30 minutes to bake this vegan dinner.
• Totally customizable based on your seasonal preferences.
• Meal prep friendly, so you can enjoy healthy dinners all throughout the week.

Ingredients

• Organic Chickpeas: Packed with plant-based protein and full of fiber, a can of drained chickpeas gets added to the sheet pan to transpire a crispy texture.
• Organic Sweet Potato: Naturally sweet and increases the heartiness. I always leave the skin on for extra fiber.
• Organic Brussels Sprouts: Sliced in half, with the ends chopped off, to ensure an even roast.
• Organic Red Onion: Technically you can use any color, but red adds a bit more vibrancy.
• Organic Seasonings: Garlic powder, sea salt, and black pepper.
• Organic Avocado Oil: A go-to high-heat oil that is natural in flavor.
• Organic Maple Dijon Sauce: It just requires a few pantry staple ingredients and a couple of minutes to whisk together this slightly sweet and tangy sauce. Again, please don’t skip!

How to Make

1. Sheet Pan. Preheat the oven to 425°F (220°C). To a large baking sheet, add the drained chickpeas and chopped vegetables. Toss with the oil and seasonings. Roast for 25 minutes, flipping halfway through.
2. Maple Dijon Sauce. In a bowl, whisk together the sauce ingredients until well combined.
3. Serve. Divide the sheet pan between bowls and drizzle with the maple Dijon sauce. Enjoy!

Vegan Sheet Pan Dinner Success Tips

• Seasonal Swaps: Customize with your favorites. Swap the sweet potato with butternut squash; instead of Brussels sprouts, use broccoli florets, or use your onion of choice.
• Organic Chickpeas: Be sure to drain the chickpeas prior to adding them to the sheet pan. This ensures that they get nice and crispy.
• Make it Fancy: Turn this sheet pan into a bowl by serving it with fresh greens, cooked quinoa, and sliced avocado.

Storing & Reheating

• Storing: Transfer the cooled sheet pan and maple Dijon sauce to separate glass containers. Refrigerate for up to 4 days.
• Reheating: In a 350°F (175°C) oven, reheat your portion (without the sauce) for 15 minutes, or until warmed through.

Chickpea Sheet Pan Recipes to Make Next

• Sheet Pan Chickpeas & Fall Vegetables with Maple Tahini Sauce
• Roasted Chipotle Chickpeas & Broccoli over Honey Mustard Sweet Potato Mash
• Sheet Pan Maple Apple Chickpeas & Vegetables
• Sheet Pan Hot Honey Chickpeas & Vegetables

If you made this Maple Dijon Chickpea & Fall Vegetable Sheet Pan recipe, please leave a rating and review below. I love hearing from you, and it helps others discover the blog. Also, don’t forget to follow along on Pinterest, Instagram, and TikTok for even more healthy content!

Xoxo.

CMG.

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