top down view of chickpea, potato and parsley bowl.

5 from 3 reviews

A sheet pan dinner to make your life easy! Paired with fresh parsley and a creamy lemon-tahini dressing, it’s healthy and delicious.


  • 11 1/2 pounds potatoes (about 34 medium), sliced 1/4 – 1/2 inch
  • 2 large carrots, sliced
  • 1 can (15oz.) chickpeas (garbanzo beans) or 1 1/2 cups cooked, drained and rinsed
  • 12 tablespoons olive oil
  • 1/21 teaspoon paprika, everyday seasoning mix or lemon-pepper
  • 1/2 teaspoon garlic powder
  • mineral salt & pepper, to taste
  • 1 bunch parsley (about 2 cups), roughly chopped
  • sriracha, to serve (optional)

Lemon Tahini Dressing

  • 5 tablespoons tahini
  • 5 tablespoons water
  • juice of 1 lemon
  • red pepper flakes, optional


Preheat oven to 425 degrees F. Line a rimmed sheet pan with parchment paper, a silpat or lightly grease with oil.

Roasting: Place potatoes, carrots and chickpeas on sheet pan, drizzle with oil, sprinkle with spices and herbs of choice, and toss together to coat, either using your hands or two large spoons. Spread veggies in a single layer, sprinkle with additional seasonings if needed. Place in oven on middle rack, center of oven and bake for 40 minutes, stirring 2 – 3 times.

Dressing: In a mason jar or small bowl, add the tahini, water, lemon juice and salt, and mix well.

Chop the parsley.

Serve: Once veggies are done, let cool a few minutes and assemble your bowls.

For dressing variation, try this Creamy Lemon-Herb Hemp Dressing or Sriracha Cashew Cream Sauce!

Serves 2 – 3

Store: Leftovers can be kept in the refrigerator for 4 – 5 days. Reheat on the stovetop over low, stirring occasionally until warmed through. Also, heat in the microwave for 1 – 2 minutes, stopping to stir every 30 seconds or so.


Feel free to add 1/2 – 1 teaspoon fresh or dried thyme, rosemary or oregano.