These vegan chickpea and potato bowls use my favorite Instant Flavor strategy: combining a bean, a starch, a green veggie, and a delicious sauce to bring it all together. Here, everything cooks together on sheet pans, and the components store well, making this meal great for prepping ahead.
Dried dill, garlic powder, lemon pepper, paprika, and fresh lemon give these bowls a Mediterranean flair. Along with Yukon Gold potatoes and canned chickpeas, I used shaved Brussels sprouts, but other cruciferous vegetables like broccoli or cauliflower also work well.
A quick sunflower sour cream seasoned with chives and dill tops them off, but I also enjoy the bowls drizzled with my oil-free vegan cashew ranch dressing.
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This recipe is reprinted with permission from the cookbook Vegan Yack Attack's Plant-Based Meal Prep by Jackie Sobon. I received a complimentary copy. All opinions are my own.
Just made this for lunch and it was out of the ballpark! Thank you so much for posting! My husband decided this is what he wants to eat every day 🙂
- Amy
How to make chickpea and potato bowls
- In a bowl, combine the chickpeas, onion, oil, dill, salt, garlic powder, and pepper. Toss until evenly coated.
- Spread the mixture out on one of the prepared baking sheets. For easier cleanup, line the baking sheets with parchment paper.
- In another bowl, combine the potatoes, oil, lemon pepper, paprika, and salt. Toss until evenly coated.
- Spread the potato wedges out on the other baking sheet in a single layer. Place both baking sheets in the oven and roast for 20 minutes.
- Flip the potatoes, then move the chickpeas to one side of the baking sheet. Spread the Brussels sprouts next to the chickpeas.
- Return the baking sheets to the oven on opposite racks and roast for another 20 minutes. Meanwhile, whisk together the Sunflower Sour Cream, water, chives, lemon juice, dried dill, and salt. Refrigerate the sauce until ready to serve.
Please see the recipe card for the complete ingredients, measurements, and instructions.
If sheet pan meals are your thing, try my one-pan baked tofu fajitas next. It's another easy dinner with minimal cleanup.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Sheet Pan Chickpea and Potato Bowls
Ingredients
For the chickpeas:
- 2-15 ounce cans chickpeas, (about 3 cups) rinsed and drained
- ⅓ cup diced yellow onion
- 2 teaspoons extra virgin olive oil
- 1 teaspoon dried dill
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
For the potatoes:
- 1 pound Yukon Gold potatoes, cut into wedges
- 2 teaspoons extra virgin olive oil
- 2 teaspoons lemon pepper
- ½ teaspoon paprika
- Pinch salt
- 12 ounces Brussels sprouts, shaved
For the assembly:
- ½ cup Sunflower Sour Cream, (See Notes)
- 2 Tablespoons water
- 1 tablespoon minced chives
- 2 teaspoons lemon juice
- ¼ teaspoon dried dill
- Pinch salt
- 4 lemon wedges
Instructions
- To make the chickpeas: Preheat the oven to 400ºF (200ºC) and line two baking sheets with parchment paper. In a bowl, combine the chickpeas, onion, oil, dill, salt, garlic powder, and pepper, tossing until evenly coated. Spread the mixture out on one of the baking sheets.2-15 ounce cans chickpeas, ⅓ cup diced yellow onion , 2 teaspoons extra virgin olive oil, 1 teaspoon dried dill, ½ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper
- To make the potatoes: In a bowl, combine the potatoes, oil, lemon pepper, paprika, and salt, tossing until evenly coated. 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. Flip the potatoes and move the chickpeas to one side of the baking sheet. Spread the Brussels sprouts next to the chickpeas. Put the sheets back in the oven on opposite racks and roast for another 20 minutes.1 pound Yukon Gold potatoes, 2 teaspoons extra virgin olive oil, 2 teaspoons lemon pepper, ½ teaspoon paprika, Pinch salt, 12 ounces Brussels sprouts
- To assemble the bowls: Meanwhile, whisk together Sunflower Sour Cream, water, chives, lemon juice, dried dill, and salt. Refrigerate the sauce until ready to serve. To serve, divide the chickpeas, potatoes, Brussels sprouts, and lemon wedges between 4 bowls or storage containers. Drizzle with sour cream sauce just before serving. The sauce and the dishes can be stored separately in the refrigerator for up to 5 days.½ cup Sunflower Sour Cream, 2 Tablespoons water, 1 tablespoon minced chives, 2 teaspoons lemon juice, ¼ teaspoon dried dill, Pinch salt, 4 lemon wedges
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Notes
- 1 cup (145 g) raw sunflower seeds
- 6 ounces (175 ml) water
- 1 Tablespoon (15 ml) lemon juice
- 1 Tablespoon (15 ml) olive oil
- 2 teaspoons (10 ml) white vinegar
- ½ teaspoon salt
Nutrition
Nutritional information is an estimation.
Christy says
Will using roasted sunflower seeds change the taste too much? I do also have cashews on hand that are raw.
Amy Katz says
I would make it with the raw cashews instead.
Amy says
Just made this for lunch and it was out of the ballpark! Thank you so much for posting! My husband decided this is what he wants to eat every day 🙂
Amy Katz says
I'm so happy to hear this, Amy!
Tricia Berkow says
I have beautiful fresh dill plants. Can I use fresh dill instead of dried?
Amy Katz says
Yes, fresh dill would be wonderful in this recipe! I would use about a Tablespoon.