Reinvent what you consider a meal by trying out these Easy Smoky Sheet Pan Oven Roasted Veggies! You’ll love the flavor and the simplicity, especially with the sheet pan for easy clean-up!
One goal we have this year is to have people reimagine what meals look like. This Easy Smoky Sheet Pan Oven Roasted Veggies is just one way to start!
We don’t usually share too many stories in our blog posts here, but quickly wanted to share that over the years of being vegan, our thoughts behind meals have changed more and more.
Often times when you are first starting off vegan you are still in an omnivore mindset (meat, veg, grain) at most meals. However, as you begin to expand your mind, there is a shift that happens.
We can absolutely have a veggie focused meal and get all the nutrients and flavors we crave.
We hope you begin to explore this more yourself and love this dish!
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Why You’ll Love This Dish
Flavorful
This dish seems so simple, but you will be amazed at just how impactful the flavor have in bringing out the natural flavors of each ingredient and make your taste buds crave more!
Simple
You may not think of this as a full meal, but once you start eating, you will love not only how filling it actually is, but the simplicity of it all. Easy to make plus sheet pan for easy clean-up.
The end result is a happy body loaded up with deliciousness and a kitchen that’s not loaded up with dishes.
🥘Recipe Ingredients
Gather your ingredients!
- Sweet Potato – are great for your health, having a lot of vitamins and nutrients in just one bite! They add volume, flavor, and deliciousness to this dish
- Red Onion– great for flavor but color as well
- Garlic – adds an aromatic component to the dish and helps with the flavor
- Baby Bok Choy – Adds greens plus a crunch to balance out all the flavors of the dish
- Chickpeas – are not only a great protein, but hold up well when roasted in the oven with vegetables due to their tough outer skin
- Oil – We are using oil to help with the roasting of the vegetables in the oven
- Spices – there’s a variety of spices that work to really pull this dish together and make the flavors pop. You’ll need garlic powder, smoked paprika, cinnamon, dried basil and thyme, cumin, clove, and fennel seeds, as well as salt and pepper
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations:
- Sweet Potato – to keep anti-inflammatory we’d suggest yellow or purple potatoes over white, but all with roast well
- Red Onion– any yellow or white onion can also be used in this dish
- Baby Bok Choy – Regular bok choy will also work, but cut in half length wise for faster cooking. Also, halved Brussels sprouts would work as a sub. You could also do a combo of celery for crunch and spinach or kale for the leafy green
- Chickpeas – shelled edamame would be a great sub for the chickpeas because they will hold up the same length of time roasting. Otherwise, other beans could work as a sub, but would recommend adding them
- Oil – If you are oil free you can omit the oil, but your veggies won’t crisp up as much. We’d also recommend using something like a silipat mat.
- Spices -feel free to switch up the flavors by using different seasoning blends
Note: Other vegetables can be added and roasted, just make sure to cut them into sizes that will allow for roasting within the time frame of the steps.
Step by Step Instructions for Smoky Sheet Pan Vegetables:
To start you’re going to preheat the oven to 425°F (218°C).
Whisk all your spices together and set aside.
Add your chickpeas and cubed sweet potatoes into a large bowl. Drizzle with oil and toss to coast each piece. Sprinkle over half the seasonings, then stir to combine. Add to your baking sheet and roast for 18-20 minutes.
While sweet potatoes and chickpeas are in the oven, add bok choy and onions to the same bowl. Drizzle with oil and toss, then remaining seasonings and stir again to combine well.
After your time is up for sweet potatoes, remove the pan, add the onions and bok choy and return to the oven for another 7-10 minutes.
You are looking for the potatoes to be fork tender and your bok choy should be slightly wilted by this time.
Remove and serve!
Recipe FAQs:
There are no top 9 allergens in this dish, so this recipe is Top 9 allergen free as written.
Yes. Once cooled completely, you can store in an air tight container in the fridge for 2-3 days.
Yes. Do not overcrowd your pan with vegetables. Use two sheet pans if needed.
We wouldn’t recommend freezing this dish.
If you are oil free you can omit the oil, but your veggies won’t crisp up as much. We’d also recommend using something like a silipat mat.
Other Related Plant Forward Recipes to Consider:
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Easy Smoky Sheet Pan Oven Roasted Veggies
Ingredients
- 1 ½ teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¾ teaspoon cinnamon
- ½ tsp dried basil
- ½ teaspoon dried thyme
- ½ teaspoon cumin
- ½ teaspoon fennel seeds
- ¼ teaspoon ground cloves
- salt and pepper, to taste
- 15 oz can chickpeas, rinsed and drained
- 1 large sweet potato, peeled and cubed small
- 2-3 tablespoon olive oil, divided
- 1 baby bok choy, throughly cleaned and separated
- 1 small red onion, sliced into wedges and separated
- 3 cloves garlic, minced
Instructions
- Preheat oven to 425 degrees F (218 degrees C). Whisk all the spices together in a small bowl and set aside.
- Into a large bowl, add chickpeas and cubed sweet potatoes. Drizzle with half the olive oil and toss to coat well. Then, add half the seasonings and stir to combine. Add to a sheet pan and roast for 18-20 minutes.
- While in oven, in the same bowl, add bok choy and red onion, drizzle with remaining olive oil and toss to coat well. Then, add remaining half of the seasonings and stir to combine.
- Remove pan from oven. Add bok choy and onions, sprinkle minced garlic evenly oven top. Place back into oven for 7-10 minutes. Potatoes should be fork tender and bok choy slightly wilted.
- Serve with grain of choice and optional garnishes – sesame seeds, cilantro, or green onions.
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Nutrition
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