Last Updated on March 31, 2025 by Christin Gillespie

This Roasted Vegetable & Chickpea Sheet Pan with Avocado Green Goddess Sauce is a healthy vegan recipe that is full of flavor. It’s easy-to-make, meal prep approved, & is a plant-based dinner that will be loved by all!

Roasted Vegetable & Chickpea Sheet Pan with Avocado Green Goddess Sauce with white sweet potato, mushrooms, red bell pepper, and onion, in a bowl, with a spoon in it, sitting on a white marble counter.

The average sheet pan is getting an upgrade tonight & you don’t want to miss out on this recipe.

What makes this roasted vegetable chickpea sheet pan extraordinary is the avocado green goddess sauce. It’s creamy, herby, & super delicious – you can enjoy it with just about anything too!

So if you’re in need of a 10/10, quick, & easy dinner, this plant-based recipe has got you covered!

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 with Avocado Green Goddess Sauce stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Roasted Vegetable & Chickpea Sheet Pan with Avocado Green Goddess Sauce Recipe with white sweet potato, mushrooms, red bell pepper, and onion, in a bowl, 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 white sweet potatoes. I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping.
Organic Baby Bella Mushrooms: For some extra heartiness & nutrition.
Organic Red Bell Pepper: If you don’t have red, use whatever color you have on hand.
Organic Seasonings: Organic garlic powder, sea salt, & black pepper!
Organic Avocado Green Goddess Sauce: It’s creamy, herby, & the perfect condiment!

How To Make

Roasted Chickpeas & Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the chopped vegetables & chickpeas. Toss in the oil & seasonings. Transfer to the oven and roast for 20 – 25, flip halfway through.
Avocado Green Goddess Sauce. To a high-speed blender, add the sauce ingredients & blend until smooth.
Assemble. Divide between bowls. Pair with the sauce. Enjoy!

Roasted Vegetable & Chickpea Sheet Pan with white sweet potato, mushrooms, red bell pepper, and onion, in a bowl, with a spoon in it, sitting on a white marble counter.

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.
Organic Herbs: Incorporate as many or as little of fresh organic herbs. Fresh cilantro, basil, chives, dill, &/or parsley, as will work!

Storing & Reheating

This Roasted Vegetable & Chickpea Sheet Pan with Avocado Green Goddess 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. The sauce will last up to 2 days & sheet pan will last 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, pair with the sauce.

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 Vegetable & Chickpea Sheet Pan with Green Goddess Sauce

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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: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

VEGETABLES & CHICKPEAS

1 yellow onion, quartered
1 large white sweet potato, cubed
1 cup baby bella mushrooms, halved
1 red bell pepper, chopped
1 (15-oz) can chickpeas, drained
1 tbsp avocado oil
1 tsp garlic powder
Sea salt & black pepper, to taste

AVOCADO GREEN GODDESS SAUCE

1 ripe avocado
¼ cup plain coconut yogurt
2 tbsp fresh lemon juice
1 cup fresh herbs (cilantro, basil, chives, dill, &/or parsley)
2 garlic cloves
Sea salt & black pepper, to taste
¼ cup spring water, plus more to thin

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Instructions

Roasted Vegetables & Chickpeas. Preheat the oven to 425 degrees F. On a baking sheet, add the chopped vegetables & chickpeas. Toss in the oil & seasonings. Transfer to the oven and roast for 20 – 25, flip halfway through.
Avocado Green Goddess Sauce. To a high-speed blender, add the sauce ingredients & blend until smooth.
Assemble. Divide between bowls. Pair with the sauce. 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.

Organic Herbs: Incorporate as many or as little of fresh organic herbs. Fresh cilantro, basil, chives, dill, &/or parsley, as will work!

Storing & Reheating: Transfer the sheet pan ingredients & sauce to separate air-tight glass containers. The sauce will last up to 2 days & sheet pan will last 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, pair with the sauce.