Are you ready to elevate your weeknight dinner with a vibrant and flavorful dish that’s not only delicious but also incredibly easy to prepare? Meet the "Spicy Chickpea Broccoli and Potato Vegan Sheet Pan Dinner"—a wholesome, plant-based meal that will tantalize your taste buds and leave you craving more! Packed with protein-rich chickpeas, nutrient-dense broccoli, and hearty potatoes, this dish comes together in just 40 minutes, making it the perfect choice for busy evenings. With a delightful kick from smoked paprika and garlic, this recipe is sure to impress both vegans and non-vegans alike. Dive into this culinary adventure and discover how simple it is to create a satisfying, one-pan meal that bursts with flavor!
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 cups broccoli florets
- 2 medium potatoes, diced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Drain and rinse the chickpeas thoroughly. Pat them dry using a clean kitchen towel or paper towels to remove excess moisture, which will help them crisp up during roasting.
- Wash and dice the potatoes into roughly 1-inch cubes. Cut broccoli florets into similar-sized pieces to ensure even cooking.
- In a large mixing bowl, combine the chickpeas, broccoli florets, and diced potatoes. Drizzle olive oil over the vegetables and chickpeas.
- Sprinkle smoked paprika, garlic powder, salt, and black pepper over the mixture. Toss everything carefully to ensure all ingredients are evenly coated with oil and seasonings.
- Spread the seasoned mixture in a single layer on the prepared baking sheet. Avoid overcrowding to allow vegetables to roast and become crispy.
- Place the sheet pan in the preheated oven and roast for 20-25 minutes, stirring once halfway through cooking to ensure even browning.
- Check for doneness by testing potato tenderness with a fork and ensuring chickpeas are crispy and golden brown. Broccoli should have slightly charred edges.
- Remove from oven and let rest for 2-3 minutes. Serve hot, optionally garnishing with fresh herbs like parsley or a squeeze of lemon juice for added brightness.
Tips
- Prep Ahead: To save time, consider prepping your ingredients in advance. Chop the potatoes and broccoli, and rinse the chickpeas a day before, so you can simply toss everything together when it's time to cook.
- Customize Your Veggies: Feel free to swap in your favorite vegetables! Bell peppers, zucchini, or carrots can add even more color and flavor to your sheet pan dinner.
- Crisp It Up: For extra crispy chickpeas, make sure they are thoroughly dried before roasting. You can also increase the roasting time slightly if you prefer them crunchier.
- Don’t Overcrowd the Pan: Spread the ingredients out in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, which means less crispy goodness.
- Add Fresh Herbs: After baking, garnish your dish with fresh herbs like parsley or cilantro, or a squeeze of lemon juice to brighten the flavors and add a fresh touch.
- Meal Prep Friendly: This dish stores well in the fridge for up to 3 days. Make a double batch for easy lunches throughout the week!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 40g
Protein: 10g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
