Sheet Pan Roasted Vegetables with Tahini Sauce

These Sheet Pan Roasted Vegetables with chickpeas are filled with warm curry spices. Served over a bed of fresh kale, drizzled with the best tahini sauce ever.  This vegan sheet pan dinner is one of my favorites. It’s so flavorful, simple to make and you can easy customize it depending on what ingredients you have on hand. This time I roasted fall vegetables I found at my local Sprouts! They have the most unique seasonal squash varieties perfect for cooking and baking. Shopping at Sprouts for produce is my favorite! Everything is always fresh and affordable.

VEGAN SHEET PAN DINNER INGREDIENTS 

Avocado oil

Butternut squash

Brussels sprouts

Onion

Chickpeas

Curry powder

Sea salt

These sheet pan roasted vegetables are such a great option for busy weeknights.  Simply place cubed butternut squash, halved brussels sprouts, sliced onion along with chickpeas on a large baking sheet. Drizzle with avocado oil, sprinkle with curry powder and salt. Mix it all together using a spoon.

HOW TO SERVE THIS SHEET PAN DINNER

• Greens. Serve these roasted vegetables with chickpeas over kale, spinach or mixed greens. 

• Grains. Rice, quinoa, couscous, farro will work great! 

• A good sauce is a must for these veggie bowls! I drizzled it with the best tahini sauce ever. 

This curry roasted butternut squash and chickpeas goes perfectly with the tahini sauce or this vegan chipotle aioli. It also makes such great leftovers! Store roasted veggies in an airtight container and reheat it the next day.

I hope you love these sheet pan roasted vegetables with chickpeas! If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.

Sheet Pan Roasted Vegetables and Chickpeas with Tahini Sauce

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• Total Time: 55 minutes
• Yield: 4 1x

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Description

These Sheet Pan Roasted Vegetables with chickpeas are filled with warm curry spices. Served over a bed of fresh kale, drizzled with the best tahini sauce ever. 

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Ingredients

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3 tbsp avocado oil

3 cups butternut squash, cubed

3 cups brussels sprouts, halved

1 onion, sliced

1 can chickpeas, rinsed and drained

1 tbsp curry powder

1 tsp sea salt

1 bunch kale

TAHINI DRESSING

1/4 cup tahini

2 tbsp lemon juice (1 medium lemon)

1 1/2 tbsp maple syrup

2–3 tsp hot sauce

3–4 tbsp filtered water

1 1/2 tsp dijon mustard

1/2 tsp sea salt

1 bunch kale, torn

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Instructions

1. Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
2. Place butternut squash, brussels sprouts, onion and chickpeas on the pan. Drizzle with avocado oil. Sprinkle with curry powder, salt and mix everything together. Bake for 35-40 minutes until tender.
3. Meanwhile, make the tahini dressing. In a mason jar combine tahini, lemon juice, maple syrup, hot sauce, water, mustard and salt. Shake until well combine.
4. Divide kale between bowls. Top with roasted vegetables and drizzle with tahini sauce.

• Prep Time: 15 minutes
• Cook Time: 40 minutes