Home » Course » Entree » HERBED POTATO, ASPARAGUS & CHICKPEA SHEET PAN DINNER

HERBED POTATO, ASPARAGUS & CHICKPEA SHEET PAN DINNER

Vegan Sheet Pan Dinner with herbed potato, asparagus and chickpeas is roasted to perfection and so easy to make using one pan with a few ingredients and is full of flavor!

bowl with roasted asparagus, potato + chickpea with avocado

This veggie filled vegan sheet pan dinner featuring potatoes, asparagus, chickpeas and onion is full of flavor, healthy and so easy to make.

One pan, a few fresh vegetables, dried herbs and spices, oven roasted together, creating a hearty vegan meal I know you’re going to love!

With asparagus in full season, and only 99 cents a pound, making it extremely affordable, who can resist this spring vegetable!

So I’m adding to the asparagus recipes on TSV with this delicious sheet pan dinner. And if you don’t care for asparagus, you’ll find a couple of suggestions to replace it.

prepped carrots, asparagus, red potatoes and onion on a cutting board

Tips For The Best Veggie Sheet Pan Dinner

  • Cooking the produce: The asparagus cooks fast, so you’ll be adding it to the sheet pan after the potatoes, carrots and chickpeas have had to time to roast on their own, about 20 minutes. Then you’ll push them to one side and add the asparagus and onion and continue roasting until done.
  • For variation: Because asparagus is seasonal, when not available, you can opt to use broccoli florets or halved brussels sprouts instead for your vegan sheet pan dinner. In which case you can cook everything all together at once for about 40 minutes. As for the potatoes, use fingerlings or baby yukon golds or purple potatoes as a substitute for baby red potatoes.
  • The herbs: If you don’t have the individual dried herbs on hand that the recipe calls for – thyme, basil, and oregano – you can use and an Italian seasoning mix or herbes de provence with good results.
  • Want to use vegan sausage in place of chickpeas? You can easily skip the chickpeas and add sliced vegan sausage when adding the asparagus and onion, cooking as directed. I tried this on my first go around of this sheet pan dinner and it was delicious too!
showing how to roast asparagus, potato and chickpea sheet pan dinner

How To Make Vegan Sheet Pan Dinner

  1. First, you’ll want to line a rimmed baking sheet with parchment paper, silpat or lightly grease with oil. Add the potatoes, carrots and chickpeas to the center, drizzle with half the oil and most of the herb & spice mixture, toss well to coat. Bake for 20 – 25 minutes. I find it helps the potatoes to brown nicely on the edges, when I arrange the potatoes flesh side down, as shown above.
  2. Carefully remove the pan from the oven, push the potato mixture to one side, add the onion and asparagus, add the remaining oil and herb/spice mix, toss to coat, as shown above right. Place back in the oven and roast for 10 – 15 minutes.

Let cool and serve with sliced avocado and plenty of parsley sprinkled overtop. Serve with a side of quinoa for even more protein and fiber.

To add more delicious creaminess, try adding a drizzle of this Vegan Aioli, Sriracha Cashew Cream, or Tahini-Miso Dressing!

This is an easy, plant based dinner that all types of eaters will love!

freshly roasted asparagus, potato and chickpea sheet pan dinner with a wooden spatula

I hope you LOVE this vegan sheet pan dinner! It’s:

  • Easy to make using 1 pan
  • Incredibly flavorful
  • Gluten free
  • Vegetable-packed
  • Low Fat
  • Fiber-rich
  • & So delicious!

This would make the perfect weeknight meal when you want something hearty, nutritious, fuss-free and on the table in under an hour. It’s also great for meal prepping and can be stored in the refrigerator for up to 5 – 6 days.

More Veggie Sheet Pan Meals

side shot of bowl with roasted asparagus, potato + chickpea with avocado

If you try this easy dinner recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

HERBED POTATO, ASPARAGUS & CHICKPEA SHEET PAN DINNER

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 34 reviews

One pan, a few fresh ingredients and spices, oven roasted together creating a healthy meal the whole family will love!

  • Author: Julie | The Simple Veganista
  • Prep Time: 5
  • Cook Time: 40
  • Total Time: 45 minutes
  • Yield: Serves 3
  • Category: Entree, Gluten-Free
  • Method: roast
  • Cuisine: American
  • Diet: Vegan

Ingredients

Units Scale
  • 1 lb. baby red potatoes, sliced in half lengthwise
  • 1 1/2 cups petite baby carrots
  • 1 can (14oz.) chickpeas, drained and rinsed
  • 1 teaspoon of EACH dried basil, dried thyme, dried oregano (see notes)
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 23 tablespoons olive oil, divided
  • 1 lb. asparagus, ends trimmed and cut into thirds
  • 1/2 large yellow onion, sliced lengthwise
  • mineral salt & fresh cracked pepper, to taste
  • Fresh parsley, to serve

Instructions

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

Assemble: Add the potatoes, carrots and chickpeas to the sheet pan, drizzle with 1 1/2 tablespoon olive oil and 3/4 of the spices, toss to coat. Arrange the potatoes flesh side down, this will help them get crispy edges.

Roast: Place in the oven for 20 -25 minutes.

Add onion + asparagus: Carefully remove the pan from the oven, push the potato mixture to one side, add the onion and asparagus, add the remaining oil and herb/spice mix, toss to coat.

Continue roasting: Place sheet pan back in the oven and roast for 10 – 15 minutes more. Let cool a few minutes before serving.

Serve: Place in individual serving bowls and top with parsley sprinkled over top and sliced avocado on the side. Would be great with a serving of quinoa on the side as well, adding more fiber and protein!

Store: Leftovers can be stored in an airtight container in the refrigerator for up to 5 – 6 days.

Notes

If you don’t have all of the herbs on hand, use 1 tablespoon Italian seasoning or herbes de provence mix.

FOLLOW TSV on FacebookInstagramPinterest, or RSS for more updates and inspiration!

53 Comments

  1. This was so simple and yummy! I served it with a honey dijon cashew cream sauce and the flavors were just divine. So yummy without the sauce too and will be making again. Great for meal prep!






  2. Michelle Christine says:

    This was delicious! I ate the leftovers for breakfast. I plan to add it to my regular rotation. :)






  3. What is the temp that this is cooked at?

    1. Julie | The Simple Veganista says:

      Hi Mike, it’s 425 degrees F. You can find it listed on the first line of the instructions in the recipe card. Enjoy!

  4. Amazing! I double this and make a big batch of farro to go with it.






  5. Loved this! The spices and texture of all of the veggies was just right. The only thing I changed is that I added the onions in the beginning instead of with the asparagus because I wanted them to be softer.






  6. I’m looking forward to trying this! I am wondering how the nutrition facts says that one serving has 33% of your daily value in sodium—is that correct?

    1. Julie | The Simple Veganista says:

      Hi Charity! Thank you for bringing the salt serving to my attention. It definitely wasn’t right. I reran the ingredient amounts and sure enough the sodium is down to 18% percent per serving. That is with 1/2 teaspoon of salt and 1 1/2 cups of unsalted fresh cooked chickpeas. Hope that helps!

  7. Absolutely loved it! Very delicious

  8. What if you do not use oil? Suggestions?

    1. Julie | The Simple Veganista says:

      Great question, Cyndie! I would suggest saving 1/4 – 1/3 cup of the canned chickpea juices and use that. Use half for the starting veggies, and the other half for the ones added. Hope that helps. Enjoy!

  9. So simple. So fast. So delicious. This meal delivers especially on those nights when you have zero time or just don’t know what to make. I didn’t even have asparagus or a sub and it was 5-star!






  10. Lydia Holbrook says:

    Loved this recipe. Husband and the kids loved it too. Thanks for the idea. I substituted zucchini for asparagus. (Who does not have loads of zucchini this time of year) and topped it with some oil free vegan pesto. It was delicious.






Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star