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Chickpea and Sweet Potato Sheet Pan Dinner

This vegan and gluten free chickpea and sweet potato sheet pan dinner is seasoned with a flavorful Indian inspired seasoning, roasted to a golden-brown perfection, and topped with a lemony hummus dressing.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian, Mediterranean
Keyword: allergy friendly, coconut free, dairy free, dinner, easy, egg free, gluten free, nut free, sesame free, soy free, wheat free
Servings: 6 people


Veggie Spice Blend

  • 2 tbsp olive oil
  • 1 lemon, juiced
  • 2 garlic cloves, minced
  • 2 tbsp date syrup can use honey or maple syrup
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/8 tsp tumeric
  • salt and pepper to taste

Roasted Veggies

  • 1 can chickpeas, drained and rinsed
  • 1 head of cauliflower, chopped
  • 4 small to medium sweet potatoes, chopped

Hummus Dressing

  • 1/2 cup hummus
  • 1 tbsp lemon juice
  • water, to desired consistency

Optional toppings

  • rice, quinoa, salad, red cabbage, feta cheese, cucumbers, carrots, red pepper, etc.


  • Preheat your oven to 425°F / 218°C. Line a baking sheet with parchment paper.
  • Chop your sweet potatoes and cauliflower and place on your prepared baking sheet. Add your drained and rinsed chickpeas.
  • Make your veggie spice blend. Add all ingredients listed to a bowl and mix well. Pour over the veggies on the sheet pan. Toss to coat all veggies, ensuring everything is evenly covered.
  • Roast the veggies for 30 minutes, making sure to give everything a stir about half way through roasting. You'll know they are done when they are golden brown and crispy looking. Set aside.
  • Make the hummus dressing. While the veggies are roasting, make your dressing. Add all ingredients to a bowl and mix well. I don't have a specific formula here, just make the dressing as thick or thin as you like. You know what you like better than I do! Set aside.
  • If you're serving with rice, quinoa, or cauliflower rice, make this while the veggies are in the oven.
  • Assemble! Pile the roasted veggies high over your bed of salad and grains. Top with cucumber, feta cheese, red onion, cilantro, or whatever you like. Drizzle the hummus dressing as desired. Enjoy!


To store in the fridge, keep the veggies, grains, salad, and dressing separate for best storage. Should keep for 3 days, if you don't eat it all before that.