Name: Tandoori Chickpea & Vegetable Sheet Pan Dinner
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 1 (15-oz) can chickpeas, drained; 1 large sweet potato, chopped; 2 cups cauliflower florets, fresh or frozen; 1 red onion, quartered; 1 tbsp avocado oil; 1 tbsp tandoori masala; 1 tsp garlic powder; Sea salt & black pepper, to taste; ½ cup plain coconut yogurt; 2 tbsp fresh lemon juice; 2 garlic cloves, minced; Sea salt & black pepper, to taste; Fresh cilantro

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Last Updated on March 27, 2025 by Christin Gillespie

This Tandoori Chickpea & Vegetable Sheet Pan Dinner is a healthy vegan recipe that is full of Indian-spice. Enjoy this easy plant-based creation as a delicious weeknight meal or save for leftovers!

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

Do you have tandoori seasoning in your pantry? If so, it’s time to put it to good use & even if you don’t, I highly recommend picking some up just for this recipe, because it’s just that good.

Tandoori masala, if you’re unfamiliar with it, includes paprika, cumin, coriander, garlic, ginger, & cardamom. My go-to brand is Frontier Co-op, as their’s contains only organic ingredients.

The tandoori masala coats some chickpeas, sweet potatoes, cauliflower florets, & sliced onions, to bake until perfection. While the sheet pan itself is spot on, I love serving it with a coconut yogurt 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 simple 30 minute vegan recipe, which is ideal on a busy weeknight!
Great for Meal Prep: This Tandoori Chickpea & Vegetable Sheet Pan Dinner stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Tandoori Chickpea & Vegetable Sheet Pan Dinner Recipe with sweet potatoes, red onion, cauliflower florets, coconut yogurt sauce, and fresh cilantro, 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 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 chopping.
Organic Cauliflower Florets: Fresh or frozen will do.
Organic Red Onion: Any color works!
Organic Yogurt Sauce: It just takes minutes to whip up while the chickpeas & veggies are roasting.
Organic Seasonings: Tandoori masala, garlic powder, sea salt & black pepper.

How To Make

Roasted Chickpeas & Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the drained chickpeas & vegetables. Toss with the oil & seasonings. Transfer to the oven for 20 – 25, flipping halfway through.
Yogurt Sauce. In a mixing bowl, combine the sauce ingredients until well combined.
Assemble. Divide between bowls & pair with the coconut yogurt sauce. Enjoy!

Tandoori Chickpea & Vegetable Sheet Pan with sweet potatoes, red onion, and cauliflower florets.

Tips for Making this Tandoori 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 Tandoori Masala: My go-to tandoori masala is from Frontier Co-op, as their brand contains only organic ingredients.
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 Tandoori Chickpea & Vegetable Sheet Pan Dinner 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, pair with the sauce.

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

More Healthy Vegan 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.

Tandoori Chickpea & Vegetable Sheet Pan Dinner

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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: Indian
Diet: Vegan

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Description

This Tandoori Chickpea & Vegetable Sheet Pan Dinner is a healthy vegan recipe that is full of Indian-spice. Enjoy this easy plant-based creation as a delicious weeknight meal or save for leftovers!

Ingredients

Scale

Always opt for organic ingredients.

CHICKPEAS & VEGETABLES

1 (15-oz) can chickpeas, drained
1 large sweet potato, chopped
2 cups cauliflower florets, fresh or frozen
1 red onion, quartered
1 tbsp avocado oil
1 tbsp tandoori masala
1 tsp garlic powder
Sea salt & black pepper, to taste

COCONUT YOGURT SAUCE

½ cup plain coconut yogurt
2 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 & vegetables. Toss with the oil & seasonings. Transfer to the oven for 20 – 25, flipping halfway through.
Yogurt Sauce. In a mixing bowl, combine the sauce ingredients until well combined.
Assemble. Divide between bowls & pair with the coconut yogurt sauce. 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 Tandoori Masala: My go-to tandoori masala is from Frontier Co-op, as their brand contains only organic ingredients.

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, pair with the sauce.