Go Back
A serving of fall sheet pan dinner on a bed of vegan yogurt maple dressing.

Fall Sheet Pan Dinner

Print Recipe
The best of the autumn harvest, together in one bowl!
Course Main Course
Cuisine American, Canadian
Keyword autumn harvest, fall harvest, meal prep recipes, plant based sheet pan recipe, sheet pan dinner, sheet pan recipe, vegan sheet pan dinner, vegan sheet pan meal, vegan sheet pan recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 346.7
Author carleigh

Equipment

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

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.

Nutrition

Calories: 346.7kcal | Carbohydrates: 45.2g | Protein: 13.1g | Fat: 14.8g | Saturated Fat: 2.1g | Polyunsaturated Fat: 4.9g | Monounsaturated Fat: 6.2g | Sodium: 995.9mg | Potassium: 998mg | Fiber: 10.9g | Sugar: 9.8g | Vitamin A: 12672.3IU | Vitamin C: 92.5mg | Calcium: 162.6mg | Iron: 3.5mg