This super easy and vibrant sheet pan meal brings together tender, spiced vegetables and crispy chickpeas, all roasted to perfection with aromatic curry powder. It’s a healthy, satisfying, and budget-friendly vegan dish, ideal for a quick lunch or dinner.
Curry Roasted Veggie & Chickpeas
This super easy and vibrant sheet pan meal brings together tender, spiced vegetables and crispy chickpeas, all roasted to perfection with aromatic curry powder. It's a healthy, satisfying, and budget-friendly vegan dish, ideal for a quick lunch or dinner.
Ingredients
- 1 can chickpeas 15 oz
- 1 head broccoli cut into florets
- 1 medium bell pepper any color
- 1 medium onion chopped
- 1 medium sweet potato peeled and diced
- 2 tbsp olive oil
- 1 tbsp curry powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- optional garnish fresh cilantro chopped
- optional serve with cooked rice
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
- In a large bowl, combine the drained chickpeas, broccoli florets, chopped bell pepper, onion, and diced sweet potato.
- Drizzle the vegetables and chickpeas generously with olive oil, then sprinkle evenly with curry powder, salt, and black pepper. Toss everything together until well coated.
- Spread the seasoned mixture in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan; use two if necessary for even roasting.
- Roast for 25-30 minutes, stirring the vegetables halfway through, until they are tender-crisp and the chickpeas are slightly browned and a bit crunchy.
- Serve your delicious curry roasted vegetables and chickpeas hot, ideally over a bed of fluffy rice, and garnish with fresh cilantro if desired.
Notes
Feel free to customize with your favorite seasonal vegetables like cauliflower, zucchini, or carrots. For extra heat, add a pinch of cayenne pepper. This dish is fantastic served over fluffy white rice, quinoa, or with a side of warm naan bread.
