This Roasted Acorn Squash Vegetable & Chickpea Sheet Pan Meal is a healthy vegan dinner recipe that is easy to make. It’s the perfect creation that is customizable, delicious, & on the table in about 30 minutes!

Roasted Acorn Squash Vegetable & Chickpea Sheet Pan Meal recipe with brussel sprouts, red onion, and mushrooms, sitting in a white bowl, with a fork in it, sitting on a cutting board.

I’ve got another sheet pan dinner winner & you seriously can’t go wrong with Roasted Acorn Squash Vegetable & Chickpea Sheet Pan Meal!

This healthy vegan creation features your favorite seasonal produce, but the true hero is the roasted acorn squash. What I love especially about acorn squash specifically is that there is no need to peel it (you can eat the skin with pleasure)!

Not only is this meal packed with nutrition & flavor, but the preparation & clean-up process is seamless. It makes for the perfect quick weeknight dinner or you can even enjoy as leftovers!

Why You’ll Love this Healthy Vegan Sheet Pan Meal

Full of Flavor & Loaded with Nutrition: Just because this sheet pan is full of plant-rich ingredients, doesn’t mean that there is a lack of taste.
Quick & Easy: Ready in about 30 minutes & is straight-forward to prepare.
Great for Meal Prep: This Roasted Acorn Squash Vegetable & Chickpea Sheet Pan Meal stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy meals throughout the week.

Healthy Roasted Acorn Squash Vegetable & Chickpea Sheet Pan Meal recipe with brussel sprouts, red onion, and mushrooms, sitting in a white bowl, with a fork in it, sitting on a cutting board.

Ingredients

Organic Chickpeas: Roasted to perfection to provide that nice crunch, as well as some fiber and plant-protein.
Organic Acorn Squash: The star of this creation! PS: no need to peel, as the skin is delish!
Organic Baby Bella Mushrooms: Chopped up for some heartiness.
Organic Brussel Sprouts: Full of vitamins, fiber, and minerals. If you don’t have sprouts on hand, I think fresh or frozen broccoli florets would work great!
Organic Red Onion: Adding organic red onion adds a pop of color & a burst of flavor.
Organic Seasonings: Garlic powder, sea salt, and black pepper.
Organic Avocado Oil: This is my favorite oil to use while baking, because it can withstand high cooking temperatures.

How To Make

Roasted Chickpeas & Vegetables. Preheat the oven to 425 degrees F. On a lined baking sheet, add the chickpeas and vegetables. Toss with the avocado oil & seasonings, until everything is coated. Transfer to the oven and bake for 25 – 30 minutes, tossing halfway.
Assemble. Divide between bowls. Enjoy!

Tips for Making this Vegan Sheet Pan Meal 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 seasonal veggies or use what you have on hand!
Organic Greens: Turn this sheet pan into a salad with warm roasted vegetables & chickpeas.

Storing & Reheating

As mentioned above, this Roasted Acorn Squash Vegetable & Chickpea Sheet Pan Meal is the perfect healthy vegan recipe for leftovers & meal prep!

Fridge Storage. Transfer to an air-tight glass container & 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.

Healthy Vegan Roasted Acorn Squash Vegetable & Chickpea Sheet Pan Meal recipe with brussel sprouts, red onion, and mushrooms, sitting in a white bowl, with a fork in it, sitting on a cutting board.

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.

Roasted Acorn Squash Vegetable & Chickpea Sheet Pan Meal

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

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 (15-oz) can chickpeas, drained
1 large acorn squash, seeds removed & cut into ½-inch slices
1 cup baby bella mushrooms, halved
2 cups brussels sprouts, halved lengthwise
1 small red onion, quartered
1 tsp garlic powder
Sea salt & black pepper, to taste
1 tbsp avocado oil

Cook Mode Prevent your screen from going dark

Instructions

Roasted Chickpeas & Vegetables. Preheat the oven to 425 degrees F. On a lined baking sheet, add the chickpeas and vegetables. Toss with the avocado oil & seasonings, until everything is coated. Transfer to the oven and bake for 25 – 30 minutes, tossing halfway.
Assemble. Divide between bowls. 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 seasonal veggies or use what you have on hand!

Organic Greens: Turn this sheet pan into a salad with warm roasted vegetables & chickpeas.

Storing & Reheating. Transfer to an air-tight glass container & 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.