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.
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.