Vegan Chickpea Bowls

Vegan Chickpea Bowls are an easy sheet pan meal featuring seasoned roasted potato wedges, shaved Brussels sprouts, and a creamy sauce. They're perfect for meal prep!

I received a complimentary copy of Vegan Yack Attack's Plant-Based Meal Prep to facilitate this review. All opinions are my own.

Meal preparation and bulk cooking is a great way to save time and eat well. You can make some basics like spiced quinoa and roasted fall vegetables on the weekend and use them to create different meals during the week.

Or you can create the actual meals in advance, like these dill-roasted Chickpea Bowls. It's a delicious recipe from the cookbook Vegan Yack Attack's Plant-Based Meal Prep by Jackie Sobon.

Sheet pan and one-dish meals, such as vegan fajitas and lemon asparagus orzo are easy to make since everything cooks at the same temperature at the same time. And if you take a little time to do some weekend prep, weeknight meals with come together in no time.

Jump to:

• Why you'll love this recipe
• Ingredients
• Variations
• Equipment
• Instructions
• Serving suggestions
• Storing
• Recipe FAQs
• More vegan chickpea recipes
• 📋 Recipe
• 💬 Comments

Ingredients

• Canned chickpeas (garbanzo beans)
• Yellow onion
• Yukon Gold potatoes
• Brussels sprouts
• Olive oil
• Dried dill
• Garlic powder
• Salt and pepper
• Lemon pepper
• Paprika
• Lemon wedges

Variations

Once you know how to make the basic recipe, it's easy to change it up for variety. I like to stick with the garbanzo beans, potatoes, veggies, and a sauce. But it's easy to change the seasoning and flavors and turn this dish into something new.

Instead of dill roasted chickpeas and shaved Brussels sprouts, try smoky roasted chickpeas and broccoli. Or sub sweet potatoes in place of the gold potatoes.

Or instead of the sauce, serve your bowl with cashew ranch, hot sauce, or vegan pesto sauce. You can also swap out the spices and use whatever you have on hand.

And for the sauce, you'll first make Sunflower Sour Cream with raw sunflower seeds, water, lemon juice, olive oil, white vinegar, and salt. Then you'll mix the vegan sour cream with a little more lemon juice and water plus minced chives and dried dill.

Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.

Equipment

For this recipe you will need two large baking sheets. I recommend lining them with parchment paper for easier cleanup.

Instructions

1. In a bowl, combine the chickpeas, onion, oil, dill, salt, garlic powder, and pepper. Toss until evenly coated.
2. Spread the mixture out on one of the baking sheets. Line the baking sheets with parchment paper for easier clean up.
3. In another bowl, combine the potatoes, oil, lemon pepper, paprika, and salt. Toss until evenly coated.
4. Spread the wedges out on the other baking sheet in a single layer. Place the baking sheets in the oven and roast for 20 minutes.
5. Flip the potatoes and move the chickpeas to one side of the baking sheet. Spread the Brussels sprouts next to the chickpeas.
6. Put the sheets back in the oven on opposite racks and roast for another 20 minutes. Meanwhile, whisk together Sunflower Sour Cream, water, chives, lemon juice, dried dill, and salt. Refrigerate the sauce until ready to serve.

Serving suggestions

To serve, divide the chickpeas, potatoes, Brussels sprouts, and lemon wedges between 4 bowls or storage containers. Drizzle with the sour cream sauce just before serving.

And you can top your chickpea bowls with sliced avocado, chopped raw kale, vegan feta cheese, pumpkin seeds, and more. You can also serve them with other vegetables, salads, or even grains.

Storing

The sauce and the chickpea bowls can be stored separately in airtight containers in the refrigerator for up to 5 days. For best results, do not freeze.

Recipe FAQs

More vegan chickpea recipes

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