Name: Moroccan Chickpea & Vegetable Sheet Pan
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 (15-oz) can chickpeas, drained; 1 yellow onion, quartered; 1 large sweet potato, cubed; 3 large carrots, sliced; 2 cups cauliflower florets, fresh or frozen; 1 tbsp coconut oil; 1 tsp ground cumin; 1 tsp ground turmeric; 1 tsp smoked paprika; ½ tsp ceylon cinnamon; ½ tsp red pepper flakes; ½ tsp garlic powder; Sea salt & black pepper, to taste; ½ cup plain coconut yogurt; 1 tbsp fresh lemon juice; 2 garlic cloves, minced; Sea salt & black pepper, to taste; Fresh cilantro

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Last Updated on March 31, 2025 by Christin Gillespie

This Moroccan Chickpea & Vegetable Sheet Pan is the perfect vegan dinner recipe that is created with healthy ingredients. It’s full of spice, easy-to-make, & is a plant-based meal that the entire family will love!

Moroccan Chickpea & Vegetable Sheet Pan with carrots, sweet potatoes, yellow onion, and cauliflower florets, in a bowl, topped with coconut yogurt sauce and fresh cilantro, with a spoon in it, sitting on a white marble counter.

Moroccan-spiced & everything nice, this vegan sheet pan is definitely one that you have to make when you want something that is equally delicious as it is nutritious.

The sheet pan includes crispy chickpeas, sliced onions, hearty sweet potatoes, vibrant carrots, cauliflower florets, & an irresistible Moroccan-spice blend. While the sheet pan in itself is spot on, the garnishes of a homemade yogurt sauce & fresh cilantro, is what really elevates it.

This plant-based meal seriously tastes like it took hours to prepare, as it’s gourmet quality, but it’s ready in about 30 minutes!

Why You’ll Love This Healthy Vegan Sheet Pan Recipe

Full of Flavor & Loaded with Nutrition: A vegan sheet pan recipe that’s full of veggies, plant protein, & healthy fats.
Quick & Easy: It’s a quick 30 minute vegan recipe, which is ideal on a busy weeknight!
Great for Meal Prep: This Moroccan Chickpea & Vegetable Sheet Pan stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Vegan Moroccan Chickpea & Vegetable Sheet Pan with carrots, sweet potatoes, yellow onion, and cauliflower florets, in a bowl, topped with coconut yogurt sauce and fresh cilantro, with a spoon in it, sitting on a white marble counter.

Ingredients

Organic Chickpeas: Roasted to perfection to provide that nice crunch, as well as plant protein + fiber.
Organic Yellow Onion: Any color will do.
Organic Sweet Potato: For this recipe I used organic garnet sweet potatoes. I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping.
Organic Carrots: Sliced up & roasted for some extra color, as well as nutrients.
Organic Cauliflower Florets: Fresh or frozen will both work.
Organic Seasonings: Ground cumin, turmeric powder, smoked paprika, ceylon cinnamon, red pepper flakes, garlic powder, sea salt, & black pepper!
Organic Yogurt Sauce: It’s creamy, tangy, & the perfect condiment to drizzle!
Organic Fresh Cilantro: Feel free to sprinkle as much or as little to complete the sheet pan!

How To Make

Roasted Chickpeas & Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the drained chickpeas & chopped vegetables. Toss with the oil & seasonings. Transfer to the oven & bake for 20 – 25, flip halfway through.
Yogurt Sauce. In a mixing bowl, stir together the sauce ingredients until well combined.
Assemble. Divide the sheet pan ingredients between bowls. Drizzle with the yogurt sauce & sprinkle with fresh cilantro. Enjoy!

Moroccan Chickpea & Vegetable Sheet Pan Recipe with carrots, sweet potatoes, yellow onion, and cauliflower florets.

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: Don’t forget to flip/toss the chickpeas & vegetables halfway, as this ensures even baking.
Organic Coconut Yogurt: Be sure to use a plain flavor, as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.

Storing & Reheating

This Moroccan Chickpea & Vegetable Sheet Pan is the perfect healthy vegan recipe for leftovers & meal prep!

Fridge Storage. Transfer the sheet pan ingredients & sauce to separate air-tight glass containers. Refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the sheet pan ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, drizzle with the sauce & fresh cilantro.

Healthy Moroccan Chickpea & Vegetable Sheet Pan with carrots, sweet potatoes, yellow onion, and cauliflower florets, in a bowl, topped with coconut yogurt sauce and fresh cilantro, with a spoon in it, sitting on a white marble counter.

More Healthy Sheet Pan Recipes

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.

Moroccan Chickpea & Vegetable Sheet Pan

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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: Moroccan
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

CHICKPEAS & VEGETABLES

1 (15-oz) can chickpeas, drained
1 yellow onion, quartered
1 large sweet potato, cubed
3 large carrots, sliced
2 cups cauliflower florets, fresh or frozen
1 tbsp coconut oil
1 tsp ground cumin
1 tsp ground turmeric
1 tsp smoked paprika
½ tsp ceylon cinnamon
½ tsp red pepper flakes
½ tsp garlic powder
Sea salt & black pepper, to taste

YOGURT SAUCE

½ cup plain coconut yogurt
1 tbsp fresh lemon juice
2 garlic cloves, minced
Sea salt & black pepper, to taste

GARNISHES

Fresh cilantro

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Instructions

Roasted Chickpeas & Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the drained chickpeas & chopped vegetables. Toss with the oil & seasonings. Transfer to the oven & bake for 20 – 25, flip halfway through.
Yogurt Sauce. In a mixing bowl, stir together the sauce ingredients until well combined.
Assemble. Divide the sheet pan ingredients between bowls. Drizzle with the yogurt sauce & sprinkle with fresh cilantro. Enjoy!

Notes

Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!

Baking: Don’t forget to flip/toss the chickpeas & vegetables halfway, as this ensures even baking.

Organic Coconut Yogurt: Be sure to use a plain flavor, as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.

Storing & Reheating: Transfer the sheet pan ingredients & sauce to separate air-tight glass containers. Refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the sheet pan ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, drizzle with the sauce & fresh cilantro.