Easy Vegan Sheet Pan Dinner

40 minutes


3 servings

Need a recipe that is literally so easy and barely requires any dishes? Easy vegan sheet pan dinners will be your new go-to!

One baking sheet, a few fresh vegetables, and some herbs and spices roasted together create a hearty and toasty vegan meal that you’re guaranteed to love.

Tips for cooking the best vegan sheet pan dinner

In terms of veggies, this vegan sheet pan dinner calls for fingerling potatoes, bell pepper, onion, and asparagus.

The onion, asparagus, and bell pepper cook pretty fast, so add these after the potatoes and chickpeas have had time to roast on their own. 

Because asparagus is seasonal (and super affordable when it is in season in the spring), when not available, you can use broccoli or Brussel sprouts instead!

And for the potatoes, use the smallest ones you can find so they cook faster. Fingerlings, baby Yukon golds, or baby red/purple potatoes are good options for this easy sheet pan dinner.

Overall this recipe is super customizable, so use what you’ve got! For more easy sheet pan recipes, consult this list of 24 vegan sheet pan recipes for the simplest plant-based dinners.


As always, if you make this vegan sheet pan dinner be sure to leave a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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I am a Registered Dietitian and I offer nutrition consultations across Canada. Click here to book a free discovery call with me!


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Adjust Servings
8 fingerling potatoes, chopped in half (350 g or about 2 cups)
2 medium red bell pepper, sliced
1 small or ½ medium onion, sliced
12 stalks of asparagus
1 tbsp olive oil, divided
1 can low-sodium canned chickpeas, drained and rinsed (540 mL / 19 oz)
2 tbsp chopped fresh rosemary (about 4 large sprigs)
2 garlic cloves, minced
Salt and black pepper, to taste
3 tbsp hummus (optional)
Nutritional Information
410 Calories
9g fat
70g carbohydrate
15g fibre
14g sugars
15g protein
374mg sodium
1351g potassium
119mg calcium
4mg iron


Add potatoes, chickpeas, ½ tbsp olive oil, rosemary, garlic, salt, and black pepper to a baking sheet lined with parchment paper. Cook in the oven for 15 minutes, tossing halfway.
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Add onion, asparagus, red bell pepper, ½ tbsp olive oil, salt and black pepper to the baking sheet. Return to the oven and bake for another 25 minutes tossing halfway, or until all is cooked through. Divide between 3 plates and top with hummus (optional). Serve and enjoy.
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