Skip to content

Vegan Veggie Sheet Pan Dinner

Author: NORR
Serves: 4

Simplify dinner with perfectly roasted veggies & tahini sauce.

Dive into this incredibly simple and scrumptious Vegan Veggie Sheet Pan Dinner, made with broccoli, chickpeas, red onion and sweet potato. Served with a homemade tahini dressing that is out of this world!


  • 1 large sweet potato, peeled and chopped small
  • 1 can chickpeas, rinsed and dried
  • 1 red onion, sliced
  • 1 head broccoli, cut into florets (about 2 cups of florets)
  • 1 tbsp extra virgin olive oil
  • 2 tsp salt
  • 1/2 tsp za’atar seasoning
  • 1 tsp freshly ground black pepper
  • 2 tsp sesame seeds, for topping

For the tahini dressing:

  • 4 cloves garlic, minced
  • 1/4 cup lemon juice
  • 1 cup tahini
  • 2 tbsp maple syrup to taste
  • Pinch of salt
  • Handful of fresh parsley leaves, about 2/3 cup


  1. Preheat the oven to 375°F. If you have a roast setting or convection on your oven use this if you can.
  2. Peel and chop your sweet potato and place it on a large rimmed baking sheet. Add the chickpeas, red onion, broccoli and sweet potatoes to the tray.
  3. Sprinkle everything with olive oil, salt, za’atar, and pepper. Using your hands, toss the ingredients with the oil and seasonings.
  4. Bake in a preheated oven for about 15 minutes until the veggies are cooked through and the chickpeas are crunchy.
  5. Meanwhile, make the dressing. To a blender, add the garlic, lemon juice, tahini, maple syrup, salt, and parsley. Blend on high until homogenous.
  6. Remove the sheet pan dinner from the oven. Serve with the dressing drizzled over the top along with the sesame seeds and a few more parsley leaves.  Enjoy!