This Taco-Spiced Roasted Vegetable & Chickpea Sheet Pan with Cashew Sour Cream is a healthy vegan recipe that is packed with flavor at every bite. Enjoy this easy-to-make plant-based sheet pan dinner when you’re in need of something quick & delicious!
Taco-spiced & super simple to make, this healthy vegan sheet pan recipe is about to become a new staple in your household.
This easy-to-make plant-based sheet pan dinner includes roasted sweet potatoes, crispy chickpeas, vibrant bell peppers, & pre-made taco seasoning. Though we could stop there, the pairings of creamy avocado, tangy cashew sour cream, & fresh cilantro, compliments the recipe perfectly!
Let’s get into the details of this tasty Taco-Spiced Roasted Vegetable & Chickpea Sheet Pan with Cashew Sour Cream, shall we?!
Why You’ll Love This Taco-Spiced Sheet Pan Recipe
- Loaded with Flavor: Although this plant-based sheet pan dinner is on the healthier side, it will have you digging in for more!
- Created with Wholesome Ingredients: Full of fiber, plant-based protein, & healthy fats, this vegan sheet pan will leave you feeling nourished!
- Perfect for Meal Prep: This Taco-Spiced Roasted Vegetable & Chickpea Sheet Pan with Cashew Sour Cream stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.
Ingredients
- Organic Chickpeas: Loaded with protein, full of fiber, & roasted to perfection, to add a bit of a crunch.
- Organic Sweet Potato: I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping.
- Organic Reed Bell Pepper: Sliced up & roasted to add a pop of color. Feel free to use whatever color you’ve got.
- Organic Avocado: Perfect for topping. Slice it, dice it, or mash it up into guacamole.
- Organic Spices: Taco seasoning, sea salt, & black pepper.
- Organic Cilantro: Fresh cilantro adds brightness & that authentic Mexican flavor that you can’t beat!
- Organic Cashew Sour Cream: Homemade, vegan, & perfectly tangy. It’s the perfect condiment to drizzle over the bowl!
- Organic Avocado Oil: Avocado oil is my go-to baking oil, because it’s neutral in flavor & it can be used at high-heat temperatures.
How To Make
- Sheet Pan. Preheat the oven to 425 degrees F & line a large sheet pan with parchment paper. Add the drained chickpeas, sweet potato, & red bell pepper, to the baking sheet. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
- Cashew Sour Cream. In a high-speed blender, add the cashew sour cream ingredients. Blend until smooth & creamy. If needed, add a couple of tablespoons of spring water, to achieve desired consistency.
- Assemble. Divide the sheet pan ingredients between bowls. Serve with sliced avocado, cashew sour cream, & fresh cilantro. Enjoy!
Tips for Making this Taco-Spiced Sheet Pan Perfectly
- Organic Sweet Potato: You can use your favorite type of sweet potato. I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping.
- Organic Taco Seasoning: You can find pre-made organic taco seasoning at your local health foods.
- Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the cashew sour cream is smooth.
Storing & Reheating
As mentioned above, this Taco-Spiced Roasted Vegetable & Chickpea Sheet Pan with Cashew Sour Cream is the perfect healthy vegan recipe for leftovers & meal prep!
Fridge Storage. Transfer sheet pan ingredients to an air-tight glass container & 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. Serve with the remaining toppings.
More Healthy Sheet Pan Recipes
- Spring Vegetable & Chickpea Sheet Pan Meal
- Roasted Vegetable & Chickpea Sheet Pan Dinner with Spicy Maple Tahini Sauce
- Italian Herb Chickpea & Winter Vegetable Sheet Pan Meal with Balsamic Tahini Dressing
- Roasted Acorn Squash Vegetable & Chickpea Sheet Pan Meal
- Cajun Sheet Pan Vegetable Bowl
- Lemon Garlic Dijon Chickpea Sheet Pan Meal with Herby Yogurt Sauce
Sharing Is Caring!
If you make this plant-based sheet pan dinner please leave a review & rating below. I love hearing from you & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!
Xoxo.
CMG.
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Taco-Spiced Roasted Vegetable & Chickpea Sheet Pan with Cashew Sour Cream
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
This Taco-Spiced Roasted Vegetable & Chickpea Sheet Pan with Cashew Sour Cream is a healthy vegan recipe that is packed with flavor at every bite. Enjoy this easy-to-make plant-based sheet pan dinner when you’re in need of something quick & delicious!
Ingredients
Always opt for organic ingredients.
SHEET PAN
- 1 large sweet potato, chopped
- 1 (15-oz) can chickpeas, drained
- 1 large red bell pepper, sliced
- 1 tbsp avocado oil
- 2 tsp taco seasoning, plus more to taste
- Sea salt & black pepper, to taste
CASHEW SOUR CREAM
- ½ cup raw cashews, soaked in hot water for 10 minutes
- ½ cup spring water
- 1 tbsp fresh lemon juice
- 2 tsp apple cider vinegar
- Sea salt & black pepper, to taste
TOPPINGS
- Avocado(s)
- Fresh cilantro
Instructions
- Sheet Pan. Preheat the oven to 425 degrees F & line a large sheet pan with parchment paper. Add the drained chickpeas, sweet potato, & red bell pepper, to the baking sheet. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
- Cashew Sour Cream. In a high-speed blender, add the cashew sour cream ingredients. Blend until smooth & creamy. If needed, add a couple of tablespoons of spring water, to achieve desired consistency.
- Assemble. Divide the sheet pan ingredients between bowls. Serve with sliced avocado, cashew sour cream, & fresh cilantro. Enjoy!
Notes
Organic Sweet Potato: You can use your favorite type of sweet potato. I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping.
Organic Taco Seasoning: You can find pre-made organic taco seasoning at your local health foods.
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the cashew sour cream is smooth.
Storing & Reheating: Transfer sheet pan ingredients to an air-tight glass container & 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. Serve with the remaining toppings.
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