Fall Sheet Pan Dinner
This fall sheet pan dinner combines all the best flavors of autumn, roasted to golden perfection. With only 10 minutes of prep, you get to enjoy delicious sweet potatoes, chickpeas, and cauliflower in warming spices with a tangy yogurt-tahini dressing.
Why You’ll Love This Recipe
- This fall sheet pan dinner recipe is seasonal, cozy, and full of warm spices.
- One pan equals minimal cleanup. These are my favorite types of recipes!
- Thanks to a variety of vegetables, this recipe is high in fiber and plant-based protein.
- It only takes 10 minutes of prep, then the oven does the rest. Surely there are better things you can do with your time than slave over a stove?
- If you love meal prep, this fall sheet pan dinner is such an easy option that covers four meal times!
Key Ingredients
- Sweet potatoes are a beautiful starchy base, and one of the nices gifts of autumn. They add sweetness, heartiness, and lots of beta carotene.
- Chickpeas turn out crispy on the outside, creamy on the inside, and packed with plant protein.
- Cauliflower roasts up nutty and golden, soaking up all the spices.
- Yogurt maple dressing ties the whole dish together. EVery dish needs a sauce, right?
Hack It!
- Swap sweet potatoes for butternut squash or pumpkin for a less starchy option. Better yet, use both!
- Use broccoli instead of cauliflower for a slightly quicker roast.
- Toss in brussels sprouts, bell peppers, or carrots for extra variety. You can also add fresh elements like coleslaw or leafy greens when serving.
- Skip the dressing if you’re in a rush. Just drizzle your plate of fall sheet pan dinner with olive oil and lemon juice instead.
- Speaking of dressings, you can mix things up with vegan cilantro lime dressing, my vegan ranch dressing, or ginger carrot miso dressing.
How to Make Fall Sheet Pan Dinner
Step 1: Add the chickpeas, potatoes and cauliflower to the pan. Toss with the cornstarch, olive oil, and spices until covered.
Step 2: Roast for 35 minutes, until the sweet potatoes are cooked and the cauliflower is crispy, tossing halfway through.
Step 3: While the vegetables bake, make the dressing. Whisk vegan yogurt, tahini, dijon mustard, maple surip, water, and salt and pepper in a jar.
Step 4: Pour the dressing onto a plate, followed by the roasted vegetables. Top with fresh parsley and enjoy!
Frequently Asked Questions
Yes! Roast the veggies ahead of time and store separately from the dressing. Reheat before serving or enjoy as salad.
Stored in an airtight container, it lasts up to 4 days in the fridge.
Sweet potatoes and cauliflower from the freezer section of the store cook faster, so adjust the cooking time if you use them.
It helps the veggies crisp up, but you can also use arrowroot or potato starch.
Thick yogurt like skyr or Greek-style is best. You can also use unsweetened coconut yogurt.
More Plant-Based Sheet Pan Recipes
- Mediterranean Gnocchi
- Buffalo Cauliflower Quesadillas
- Stuffed Onions
- Sweet Potato Chickpea Bowl
- Sheet Pan Crunchwrap
If you love experimenting with cooking and trying new things, you’ll fit right in with our Plant Cooking Club! Join us on Substack for nutritious meal plans and a supportive community.
The Recipe: Fall Sheet Pan Dinner
Ingredients
- 15 oz chickpeas, 1 can, drained and rinsed
- 1 head cauliflower, broken into florets
- 2 sweet potatoes, large, peeled and chopped
- 1 tbsp extra virgin olive oil, optional
- 1 tbsp cornstarch
- 2 tbsp paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp salt
Yogurt Maple Dressing
- ½ cup plant-based yogurt, thick, Greek-style or Skyr
- ¼ cup tahini
- 1 tbsp dijon mustard
- 1 tsp maple syrup
- 2 tbsp water
- salt and pepper, to taste
- fresh parsley, for topping the dish
- 1 tbsp lemon juice
Equipment
- Jar for the dressing
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment. Add the chickpeas, potatoes and cauliflower to the pan. Toss with the cornstarch, olive oil, and spices until covered. Roast for 35 minutes, until the potatoes are cooked and the cauliflower is crispy, tossing halfway through.
- While the vegetables bake, make the dressing by combining all ingredients in a jar.
- Pour the dressing onto a plate, followed by the roasted vegetables and fresh parsley. Enjoy immediately, or store separately in the fridge for up to 4 days.
Notes
- Swap sweet potatoes for butternut squash or pumpkin for a less starchy option. Better yet, use both!
- Use broccoli instead of cauliflower for a slightly quicker roast.
- Toss in brussels sprouts, bell peppers, or carrots for extra variety. You can also add fresh elements like coleslaw or leafy greens when serving.
- Skip the dressing if you’re in a rush. Just drizzle your plate of fall sheet pan dinner with olive oil and lemon juice instead.
- Speaking of dressings, you can mix things up with vegan cilantro lime dressing, my vegan ranch dressing, or ginger carrot miso dressing.