Easy Sheet Pan Chickpea Vegetable Bake
Ingredients
Chickpeas
- 1 can chickpeas, rinsed, drained and patted dry
- 1 tsp sriracha
- 1 1/2 tbsp soy sauce or tamari
- 1/2 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp dried basil
- 1 tbsp maple syrup
- 1 tsp olive oil (optional, but helpful for crisping)
- Thyme sprigs
Vegetables
- 1 medium zucchini, cubed into thick chunks
- 1/2 cup sliced mushrooms
- 1 medium sweet potato, diced into small chunks
- 1 tbsp soy sauce
- 2 tsp olive oil (optional, but can help prevent sticking)
- 1 tbsp maple syrup
- Thyme sprigs
Preparation
Preheat oven to 400F.
In a bowl, add chickpeas along with sriracha, soy sauce, paprika, garlic powder, basil, maple syrup and oil and mix to combine and coat.
Place chickpea mix on a lined baking sheet.
Repeat process with other veggies by using the same bowl, adding veggies and recommended ingredients, and tossing together.
Place on the sheet pan as well.
Make sure veggies and chickpeas are spread out enough to cook evenly without getting mushy.
Scatter fresh thyme sprigs on top of veggies and proteins.
Allow to bake for 15 minutes and then move veggies and chickpeas around and bake for another 10 minutes or until veggies are all cooked through and browned.
