Last Updated on March 31, 2025 by Christin Gillespie
This Roasted Vegetable & Chickpea Sheet Pan Dinner with Spicy Maple Tahini Sauce is a healthy vegan recipe that is full of flavor at every bite. Enjoy this easy 30 minute plant-based creation on a busy weeknight or save for meal prep!
Sheet pan dinners are always a winner & this vegan recipe is most certainly next level.
Crispy chickpeas, vibrant sweet potatoes, hearty mushrooms, sliced onions, & roasted brussel sprouts, all get baked to perfection. The sheet pan in itself is a 10/10, but the true hero of this recipe is the spicy maple tahini sauce. As the name implies, it’s spicy, sweet, & creamy.
So if you’re looking to upgrade your weeknight, you’ve got to make this Roasted Vegetable & Chickpea Sheet Pan Dinner with Spicy Maple Tahini Sauce. It won’t disappoint!
Why You’ll Love This Healthy Vegan Sheet Pan Recipe
- Full of Flavor & Loaded with Nutrition: A vegan sheet pan recipe that’s created with 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 Roasted Vegetable & Chickpea Sheet Pan Dinner with Spicy Maple Tahini Sauce stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.
Ingredients
- Organic Chickpeas: Roasted to perfection to provide that nice crunch, as well as plant protein + fiber.
- Organic Sweet Potato: For this recipe I used an organic garnet sweet potato. 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 florets, asparagus, cauliflower florets, or traditional green beans!
- Organic Baby Bella Mushrooms: For some extra heartiness & nutrition.
- Organic Spicy Maple Tahini Sauce: A spicy, sweet, & creamy sauce is perfect to drizzle over the sheet pan when it’s ready to serve!
- Organic Seasonings: We’re keeping it simple: garlic powder, sea salt & black pepper.
How To Make
- Sheet Pan. Preheat the oven to 425 degrees F. Add the vegetables & drained chickpeas to a baking tray lined with parchment paper. Toss with avocado oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
- Spicy Maple Tahini Sauce. In a mixing bowl, combine the dressing ingredients & whisk to combine. Add the spring water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
- Assemble. Divide between bowls. Drizzle with the spicy maple tahini sauce & sprinkle with fresh cilantro. Enjoy!
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: Be sure to flip the chickpeas & vegetables halfway, as this ensures even baking.
- Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it, you can replace it with organic raw cashew butter.
Storing & Reheating
This Roasted Vegetable & Chickpea Sheet Pan Dinner with Spicy Maple Tahini Sauce 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.
More Healthy Sheet Pan Recipes
- Italian Herb Chickpea & Winter Vegetable Sheet Pan Meal with Balsamic Tahini Dressing
- Roasted Acorn Squash Vegetable & Chickpea Sheet Pan Meal
- Roasted Fall Vegetable & Chickpea Honey Mustard Sheet Pan Meal
- Sheet Pan Portobello Mushroom Fajita Bowl
- Mexican-Inspired Chickpea & Vegetable Sheet Pan Dinner
- Cajun Sheet Pan Vegetable Bowl
- Lemon Garlic Dijon Chickpea Sheet Pan Meal with Herby Yogurt Sauce
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
Roasted Vegetable & Chickpea Sheet Pan Dinner with Spicy Maple Tahini Sauce
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
This Roasted Vegetable & Chickpea Sheet Pan Dinner with Spicy Maple Tahini Sauce is a healthy vegan recipe that is full of flavor at every bite. Enjoy this easy 30 minute plant-based creation on a busy weeknight or save for meal prep!
Ingredients
Always opt for organic ingredients.
CHICKPEAS & VEGETABLES
- 1 (15-oz) can chickpeas, drained
- 1 large sweet potato, sliced & halved into moons
- 2 cups brussel sprouts, halved
- 1 cup baby bella mushrooms, halved
- 1 red onion, quartered
- 1 tbsp avocado oil
- 1 tsp garlic powder
- Sea salt & black pepper, to taste
SPICY MAPLE TAHINI SAUCE
- ¼ cup raw tahini
- 2 tbsp sriracha, more to taste
- 2 tbsp pure maple syrup
- 1 tbsp fresh lemon juice
- 2 garlic cloves, minced
- Sea salt & black pepper, to taste
- Spring water, to thin
TOPPINGS
- Fresh cilantro
Instructions
- Sheet Pan. Preheat the oven to 425 degrees F. Add the vegetables & drained chickpeas to a baking tray lined with parchment paper. Toss with avocado oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
- Spicy Maple Tahini Sauce. In a mixing bowl, combine the dressing ingredients & whisk to combine. Add the spring water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
- Assemble. Divide between bowls. Drizzle with the spicy maple tahini 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: Be sure to flip the chickpeas & vegetables halfway, as this ensures even baking.
Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it, you can replace it with organic raw cashew butter.
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.
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