Vegan Comfort Food Recipes: Chickpea Sheet Pan Dinner
One of my favorite vegan comfort food recipes is this one pan Brussels sprouts, sweet potato, chickpea sheet pan dinner! One pan meals makes mealtime a breeze!
Servings: 4 servings
Calories: 300kcal
Ingredients
- 1 pound Brussels sprouts , halved
- 1 portobello mushroom , sliced
- 1 red onion , thinly sliced
- 1/2 sweet potato , cut into small chunks
- 15 ounces can of chickpeas , rinsed and drained
- 3-4 Tablespoons pure maple syrup
- 2 Tablespoons amino acids , or soy sauce
- 1 Tablespoon liquid smoke
- 1 garlic clove , minced
- pinch of crushed red pepper
- pinch of salt and pepper
- 1 Tablespoon lime juice
Instructions
- Prep a large rimmed baking sheet with foil. Lightly spray foil with cooking spray so your vegetables don't stick while roasting.
- Add Brussels sprouts, mushroom and red onion to a sealable bag with maple syrup, amino acids, liquid smoke, garlic clove, red pepper, salt and pepper.
- Let vegetables marinade for 30 minutes.
- Preheat oven to 425 degrees.
- Chop sweet potato and lay out evenly on baking sheet.
- Drain and rinse chickpeas. Lay evenly on baking sheet.
- Sprinkle both sweet potato and chickpeas lightly with salt.
- Drain the veggies that you marinated and lay out on baking sheet evenly.*you may want to save the marinade and use as a dipping sauce or for a drizzle!
- Roast in oven for 40 minutes. Check at 20 minutes, stir veggies so they cook evenly and cook for another 20 - 25 minutes more or until done. Mine were done around 45 minutes, but my oven is a propane / gas oven. Your oven may cookn differently.
- After roasting, squeeze lime juice over the brussels sprout mixture in the pan.
- Place in bowl, top with avocado slices and enjoy!
Notes
- Want to make this super fab? Use the Apple Cider Tahini dressing from Flora and Vino top it all off in your bowl!
- *You could sub soy sauce or tamari.
Nutrition
Calories: 300kcal