Last Updated on November 10, 2024 by Christin Gillespie

This Vegan Sheet Pan Harvest Bowl with Garlic Yogurt Sauce is the ultimate healthy weeknight dinner. Crispy spiced chickpeas and roasted veggies get paired with a savory garlic yogurt sauce. It’s a vegan sheet pan recipe that is fully customizable, meal prep approved, and ready in 30 minutes!

Vegan Sheet Pan Harvest Bowl with Garlic Yogurt Sauce in a bowl, with a fork in it.

During a busy weeknight, there’s nothing better than this Vegan Sheet Pan Harvest Bowl with Garlic Yogurt Sauce. It checks all of the boxes when it comes to taste, satisfaction, and preparation.

In my opinion, vegan sheet pan recipes are the easiest way to include more veggies. They’re super simple to make – foul proof and come out delicious every time!

While the crispy chickpeas and the roasted veggies are quite tasty, what really takes this vegan harvest bowl recipe to the next level is the garlic yogurt sauce. It’s super savory, with a bit of a tang, because we’re using coconut yogurt. Just be sure to use a plain flavor, as well as a clean brand.

So whether you’re looking for a quick meal, a healthy meal prep option, or just want a delicious dinner, this Vegan Sheet Pan Harvest Bowl with Garlic Yogurt Sauce will definitely deliver.

Why You’ll Love This Vegan Harvest Bowl Recipe

Full of Flavor & Loaded with Nutrition: A vegan sheet pan recipe that’s loaded with veggies and plant protein, is paired perfectly with a gut healthy coconut yogurt sauce.
Quick & Easy: This vegan harvest bowl recipe comes together in under 30 minutes.
Great for Meal Prep: It’s a delicious recipe to meal prep for quick dinners throughout the week.

Vegan Harvest Bowl recipe with Garlic Yogurt Sauce in a bowl, with a fork in it.

Ingredients

Organic Chickpeas: Roasted to perfection to provide that nice crunch, as well as plant protein + fiber.
Organic Red Onion: I used red, but any color that you have will work great!
Organic Brussel Sprouts: If you don’t have those on hand, swap for broccoli!
Organic Delicata Squash: Technically you can use your preferred squash, but delicata adds a nice sweetness. Also, with delicata, there is no need to peel. Just de-seed and slice!
Organic Sweet Potato: For this recipe I used organic garnet sweet potato, but any sweet potato works in this recipe. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before chopping.
Organic Garlic Yogurt Sauce: It only takes a couple of minutes to whip up and pairs perfectly with the sheet pan.
Organic Herbs: Ground cumin, chili powder, paprika, garlic powder, dried rosemary, sea salt, & black pepper, are used!

How To Make

Roasted Veggies. Preheat the oven to 425 degrees F. On a lined baking sheet, add the vegetables, herbs, & avocado oil. Toss well until everything is coated. Transfer to the oven and roast for 25 – 30 minutes, flipping halfway.
Crispy Chickpeas. At the same time, drain as much liquid out of the chickpeas as you can, then pour add onto a baking sheet. Toss with oil and spices. Transfer to the oven and roast for 25 – 30 minutes, flipping halfway.
Garlic Yogurt Sauce. In a bowl, combine all ingredients to a bowl and stir until fully combined.
Assemble. Divide sheet pan ingredients to bowls and pair with a dollop of the garlic yogurt sauce. Enjoy!

Tips for Making this Vegan Harvest Bowl Recipe Perfectly

Organic Sweet Potato: Select your favorite type of sweet potato for this vegan sheet pan recipe. I used organic garnet sweet potatoes.
Organic Squash: Technically you can use your preferred squash, but delicata adds a nice sweetness. Also, with delicata, there is no need to peel. Just de-seed and slice!
Organic Brussel Sprouts: If you don’t have those on hand, swap for broccoli!
Organic Coconut Yogurt: Use a plain flavor, because the extra sugar isn’t needed. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.

Storing & Reheating

This Vegan Sheet Pan Harvest Bowl with Garlic Yogurt Sauce is perfect for leftovers & meal prep! Just be sure to let the ingredients cool completely before transferring to an air-tight glass container.

Fridge Storage. Transfer ingredients to separate air-tight glass containers and refrigerator for up to 4 days. Assemble them when ready to enjoy.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the harvest bowl ingredients to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the garlic yogurt sauce.

Vegan Sheet Pan recipe with roasted vegetables, chickpeas, and garlic yogurt sauce. In a bowl, with a fork in it.

More Recipes You’ll Love

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.

Vegan Sheet Pan Harvest Bowl with Garlic Yogurt Sauce

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 3 – 4 1x
Category: Main Dish
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

HARVEST VEGETABLES

1 large sweet potato, chopped
1 delicata squash, seeds removed & sliced
2 cups brussel sprouts, halved
1 red onion, quartered
½ tsp garlic powder
2 tsp dried rosemary
Sea salt & black pepper, to taste
1 tbsp avocado oil

CRISPY CHICKPEAS

1 (15-oz) can chickpeas, drained
1 tsp avocado oil
¼ tsp ground cumin
¼ tsp chili powder
¼ tsp paprika
¼ tsp garlic powder
¼ tsp dried rosemary
Sea salt & black pepper, to taste

GARLIC YOGURT SAUCE

½ cup plain coconut yogurt
1 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
2 garlic cloves, minced
Sea salt & black pepper, to taste

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Instructions

Roasted Veggies. Preheat the oven to 425 degrees F. On a lined baking sheet, add the vegetables, herbs, & avocado oil. Toss well until everything is coated. Transfer to the oven and roast for 25 – 30 minutes, flipping halfway.
Crispy Chickpeas. At the same time, drain as much liquid out of the chickpeas as you can, then pour add onto a baking sheet. Toss with oil and spices. Transfer to the oven and roast for 25 – 30 minutes, flipping halfway.
Garlic Yogurt Sauce. In a bowl, combine all ingredients to a bowl and stir until fully combined.
Assemble. Divide sheet pan ingredients to bowls and pair with a dollop of the garlic yogurt sauce. Enjoy

Notes

Organic Sweet Potato: Select your favorite type of sweet potato for this vegan bowl. I used organic garnet sweet potatoes.

Organic Squash: Technically you can use your preferred squash, but delicata adds a nice sweetness. Also, with delicata, there is no need to peel. Just de-seed and slice!

Organic Brussel Sprouts: If you don’t have those on hand, swap for broccoli!

Organic Coconut Yogurt: Use a plain flavor, because the extra sugar isn’t needed. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.

Storing & Reheating: Transfer ingredients to separate air-tight glass containers and refrigerator for up to 4 days. Assemble them when ready to enjoy. To reheat, preheat the oven to 350 degrees F. Transfer the harvest bowl ingredients to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the garlic yogurt sauce.