Sheet-Pan Chickpea, Potato & Veggie Bowls

Name: Sheet-Pan Chickpea, Potato & Veggie Bowls
Yield: About 4–6 servings
Cuisine: Vegan
Ingredients: 2 lbs. potatoes, cut into bite-size pieces; 2 cans chickpeas, drained and rinsed; 1 large onion, chopped; 2 bell peppers, chopped; 1 head broccoli, cut into florets; 2–3 tbsp. olive oil; Garlic powder; Smoked paprika; Salt and pepper

Roasted chickpeas, potatoes, broccoli, peppers and onion.

About 4–6 servingsBowls

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INGREDIENTS

About 4–6 servings

Ingredients

2 lbs. potatoes, cut into bite-size pieces
2 cans chickpeas, drained and rinsed
1 large onion, chopped
2 bell peppers, chopped
1 head broccoli, cut into florets
2–3 tbsp. olive oil
Garlic powder
Smoked paprika
Salt and pepper

METHOD

Make it

1
Heat oven to 425°F and line a sheet pan with parchment.
2
Toss the potatoes with some of the oil and seasonings; roast for about 15 minutes.
3
Add chickpeas, onion, peppers and broccoli. Season everything and roast another 20–25 minutes, stirring once, until potatoes are browned and vegetables have roasted edges.

Serving suggestions

Optional: rice, greens, avocado, salsa, hummus, vegan cheese, hot sauce or tahini.

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