Vegan Moroccan Sheet Pan Dinner
This Vegan Moroccan Sheet Pan Dinner is oh-so-delicious and ridiculously easy to whip up! Just toss the veggies and chickpeas with a warm Moroccan-inspired spice blend, roast until caramelized and tender, and serve with a creamy dairy-free yogurt sauce over rice, couscous, or quinoa. A healthy, flavor-packed meal perfect for busy weeknights or meal prep!
Servings: 4 - 6
Ingredients
For the Sheet Pan Dinner:
- 1 medium sweet potato peeled and diced
- ½ head cauliflower cut into florets
- 1 bell pepper (red, orange, or yellow), sliced
- 1 medium red onion thickly sliced
- 1 can (14 oz/ 398 ml) chickpeas drained and rinsed (or 1¾ cups cooked chickpeas)
- 2 tablespoons olive oil (or sub vegetable broth for oil-free)
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ½ lemon juiced
- ¼ cup fresh parsley or cilantro roughly chopped
- ¼ cup roasted pistachios or almonds roughly chopped
- Couscous, quinoa, rice, or pita for serving (optional)
For the Spiced Yogurt Sauce:
- 1 cup plain vegan yogurt
- 2 tablespoons fresh parsley or cilantro finely chopped
- 2 tablespoon lemon juice
- 2 teaspoon agave or maple syrup
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper for easy cleanup.
- Prepare the Sheet Pan: Add the sweet potato, cauliflower, bell pepper, onion, and chickpeas to the baking sheet. Drizzle with olive oil (or broth for oil-free), then sprinkle with cumin, paprika, coriander, cinnamon, turmeric, salt, and black pepper. Toss well to coat evenly, then spread everything into a single layer.Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes and cauliflower are fork-tender.
- Make the Spiced Yogurt Sauce: While the veggies roast, whisk together the yogurt, parsley or cilantro, lemon juice, agave or maple syrup, cumin, garlic powder, salt, and black pepper in a small bowl. Set aside.
- Finish & Serve: Once roasted, squeeze fresh lemon juice over the veggies. Drizzle with yogurt sauce, sprinkle with parsley or cilantro, and top with almonds or pistachios if using. Serve over couscous, quinoa, or rice, or with warm pita. Enjoy with extra yogurt sauce on the side!Storage: Store leftovers in an airtight container for up to 4 days. Keep the yogurt sauce separate. Warm in the oven at 350°F (175°C) for 10 minutes or microwave until hot.
Notes
Veggie swaps: Try butternut squash, zucchini, baby potates, eggplant, carrots, or Brussels sprouts instead of sweet potatoes and cauliflower.
Nut-free option: Skip the pistachios/almonds or replace them with toasted sunflower or pumpkin seeds.
Protein boost: Add cubed tofu or tempeh to the sheet pan for extra protein.
Spice level: For a bit of heat, add ¼ teaspoon cayenne or a pinch of red pepper flakes to the veggies along with the other spices.
Nutrition
Serving: 1 serving (with yogurt sauce, without rice/quinoa/couscous/pita). Recipe makes 4 servings | Calories: 381kcal | Carbohydrates: 55g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 656mg | Potassium: 914mg | Fiber: 12g | Sugar: 17g | Vitamin A: 9754IU | Vitamin C: 104mg | Calcium: 195mg | Iron: 5mg
Find it online:
https://itdoesnttastelikechicken.com/vegan-moroccan-sheet-pan-dinner/Scan the QR code for updates, tips, and to ask me any questions!
