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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.

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HERBED POTATO, ASPARAGUS & CHICKPEA SHEET PAN DINNER

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.

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40 Comments

  1. Christina Pletcher says:

    I only just recently went fully vegan and made this recipe for me and my fiancé and it was SO GOOD. Usually he’ll add sauce to most dishes with veggies but he didn’t add anything! I topped it with vegan parmasean cheese and pistachios and served it with quinoa. This will be a staple for my house!

  2. Great easy recipe. Adding the asparagus and onions after 20 min of roasting the potatoes/carrots/chickpeas prevents them from over-roasting.

  3. I made this tonight for dinner after meal prepping today. I had to cook mine 25 min. longer because I used a bag of frozen baby carrots and frozen green beans instead of asparagus. I also subbed the petite potatoes with 1 lb peeled diced idaho potatoes (about 3 potatoes). I can’t remember if I forgot the garlic powder or not, but it turned out delicious either way! This recipe is foolproof haha.

  4. Fanny Blofart says:

    The asparagus is my favorite. So thank you for this recipe! I will go home to Germany soon and I share.

  5. Very good and easy to make. I went oil-free and used the juice from the chickpeas (aquafaba?) instead. Used fingerling potatoes and small Yukon gold. Also used standard size carrots cut smaller.

    My husband and houseguest both added fresh lemon and vegan parmesan. I went without. Enjoyable either way!

  6. I’ve made many sheet pan meals with baking times that aren’t quite right, however, all of the roasting times in this recipe are simply PERFECT. Everything was just the right texture and it made me so happy! The flavor was very good too! I like a little more punch for flavor so I took some tips from other comments and added lemon juice as well as vegan Parmesan. It was so yummy and even my non vegan husband was going back for seconds. Thanks for a great recipe!

  7. Elizabeth O Wise says:

    I will definitely be making this easy and delicious recipe again! I substituted green beans for the asparagus for more of a high summer feel. Don’t skip the avocado and parsley if you can help it. If you prefer the dish to have some sort of dressing, a squeeze or two of lemon juice would be perfect. Thank you for this dish which I’m sure I will be making many times!

  8. Tarzan Thompson says:

    Heyyy!

    I made this last night! I added vegan parmesan & lemon to it. It was absolutely great! Definitely will do the vegan sausage next time as well!

  9. Hi. Can this be frozen in raw state? Looks delicious but want to do make ahead easy sheet pan meals. Some of your other ones look delicious too! I have a vegan son and at family get togethers it’s too hard to make two separate meals so this type of meal is perfect! Thanks for your time.

    1. Julie | The Simple Veganista says:

      Great question, Dee! I have not tried to freeze before roasting, but I think it might work well. You will want to keep the asparagus separate since it cooks faster and is added towards the end of cooking. I would love to know how it goes. It’s super helpful to others as well!

  10. Thank you for this recipe! It was so delicious, healthy and low effort, which is exactly what I needed this week. I was worried it might need a sauce or something else, but it was fine on its own with the avocado. This was a winner!

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