Spicy Chickpea, Broccoli and Potato Vegan Sheet Pan Dinner

Looking for a healthy vegan sheet pan dinner recipe? Then you’ve gotta try this one! Roasted broccoli, potatoes and chickpeas with a spinach and a spicy harissa sauce on top.

this Recipe

Looking for a healthy vegan sheet pan dinner recipe? Then you’ve gotta try this one! Roasted broccoli, potatoes and chickpeas with a spinach and a spicy harissa sauce on top. 

Sheet Pan dinners are my answer to easy, effortless cooking. Chop a few things, toss together with olive oil and seasonings, then roast to crispy, golden perfection. Top with a quick, homemade harissa sauce and dinner is served. 

Ingredients and Substitutions  

The produce: This recipe is customizable to whatever you’ve got in your produce drawer. Almost any combination of hearty vegetables will work in the place of the carrots and broccoli. Zucchini, Brussels sprouts, peppers, butternut squash, red onion or other root vegetables would all work. 

• Little Potato Company Potatoes, halved. I used Boomer Gold varietal here but any of their creamer potatoes will work. 
• Carrots
• Broccoli florets
• Fresh spinach leaves, or other leafy greens like kale leaves 

Pantry Staples: You’ll also need olive oil, salt and pepper, and can of chickpeas. If you don’t want to use chickpeas, you can substitute white beans, black beans or cubed extra firm tofu. 

Spicy Tahini Harissa Sauce: For the spicy harissa sauce, you’ll need

• Drippy tahini, I like Soom or Krinos brand but any will work. 
• Harissa paste. You can really make this sauce as spicy or mild as you’d like. I grab a harissa paste from Trader Joe’s and tend to use about 1 full tablespoon in this sauce, but you can adjust as needed. 
• Fresh lemon juice
• Smoked paprika
• Warm water, to help thin the dressing.

If you don’t like spice, then I’d recommend a pesto, red pepper pesto sauce or a thinned hummus sauce with lemon juice, salt, pepper, paprika and your favorite store-bought hummus. 

How to Prep the Veggies

For this sheet pan dinner to cook evenly, you’ll want all of the veggies roughly the same size. Though the Little Potatoes are washed and ready to go right from the bag, I typically give them a quick rinse and halve then peel the carrots and slice.

Depending on how thick your carrots are, you may need to slice them in half lengthwise before slicing so they are roughly even with the potatoes. 

For the broccoli, discard the stem (or save it for another recipe) and chop the florets into bite size pieces. I don’t love roasted broccoli stems so I use only the florets but to minimize food waste you can chop the florets and then add them to the potatoes and carrots to cook at the same time. 

If you are using baby spinach leaves, then you don’t need to chop them before wilting them into the warm veggies. If you are using kale or another hearty leafy green, then I recommend removing any stems and roughly chopping before using. 

The Little Potato Company Creamer Potatoes

You know what big fans I am of The Little Potato Company! These are not your average small potatoes. Creamer potatoes are naturally small, richly flavored potatoes that pair well with so many recipes, like this easy vegan sheet pan dinner recipe.

If you aren’t familiar with Creamer potatoes, they are the smallest in the potato family, just like cherry tomatoes in the tomato family. They have a naturally buttery flavor and creamy texture. We can’t get enough of their yummy taste and eat them at least a few times a week. 

As an added bonus, they are so easy to prepare as they are meant to be enjoyed with the skins on. I’m using their Boomer Gold variety in this recipe, but any of their creamer potatoes will work! 

How to make this Vegan Sheet Pan Dinner

This is a one pot meal that’s so easy to pull together requiring just a few simple steps!

• Toss the potatoes and carrots in a large bowl with the olive oil and salt and pepper, coating well. Place on a large baking sheet and roast for 30 minutes, stirring halfway through to prevent sticking. As an alternative, you can line the baking sheet with parchment paper to reduce any sticking. 
• While the potatoes are cooking, toss the beans and broccoli with the rest of the olive oil and salt and pepper then add to the baking sheet and cook until tender. 
• Remove the pan from the oven and stir in the spinach until just wilted.
• Whisk together all of the ingredients for the tahini sauce until creamy and smooth. Drizzle all over the sheet pan dinner and enjoy!  

And that’s it, broccoli, chickpeas and potato sheet pan dinner made easy and healthy! I hope you enjoy this nourishing meal often. It’s become a favorite dish in our home. 

More recipes using little potatoes

• One Skillet Dinner with Potatoes and Sausage
• Garlic Slow Cooker Potatoes
• Crispy Buffalo Potatoes
• Vegan Loaded Smashed Potatoes
• Lemon pan-fried potatoes with chive pesto
• Perfect herb roasted potatoes 

If you try this recipe, make sure to come back to rate it and leave a comment. Your feedback helps other readers and seeing you make my recipes makes my day! 

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Spicy Chickpea, Broccoli and Potato Vegan Sheet Pan Dinner

• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: dinner, healthy, vegan
• Method: Oven
• Cuisine: American
• Diet: Vegan

Description

Looking for a healthy vegan sheet pan dinner recipe? Then you’ve gotta try this one! Roasted broccoli, potatoes and chickpeas with a spinach and a spicy harissa sauce on top.

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Print Recipe

Pin Recipe

• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: dinner, healthy, vegan
• Method: Oven
• Cuisine: American
• Diet: Vegan

• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: dinner, healthy, vegan
• Method: Oven
• Cuisine: American
• Diet: Vegan

Scale 1x2x3x

Ingredients

• 1.5 pound bag Little Potato Company Potatoes, halved (I used Baby Boomer varietal here but any will work)
• 3 large carrots, peeled and sliced into half-moons
• 2 tablespoons olive oil
• 1/2 teaspoon salt/pepper
• 1 head broccoli florets, cut into bite sized pieces
• One (15 ounce) can chickpeas, drained and rinsed
• 1 cup spinach leaves

Spicy Tahini Harissa Sauce: 

• 1/4 cup drippy tahini
• 1/2 tablespoon harissa paste (or more, depending on spice preference)
• 1/4 cup fresh lemon juice
• 1/4 teaspoon each salt and smoked paprika
• 1/4 cup warm water, plus more as needed

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Instructions

1. Preheat the oven to 375 degrees F.
2. Toss the potatoes and carrots with 1 tablespoon olive oil and 1/4 teaspoon salt and pepper, coating well. Place in a single layer in a large baking sheet (may need two depending on size). Roast for 30 minutes, stirring halfway through to prevent sticking.
3. Toss the garbanzo beans and broccoli with the rest of the olive oil and salt and pepper then add to the baking sheet and cook another 15-20 minutes until broccoli is tender. Remove the pan from the oven and stir in the spinach until just wilted.
4. Make the sauce. Whisk together all of the ingredients for the tahini sauce until creamy and smooth, seasoning to taste as needed– adding more lemon/harissa/salt as desired.
5. Divide into bowls and serve! 

Notes

If you don’t like spicy sauces, then I’d recommend a pesto or red pepper pesto sauce instead.

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