Roasted Chickpeas and Veggies Sheet Pan Meal
Ingredients
- 1 can chickpeas (rinsed and drained)
- 1/4 red onion, chopped
- Asparagus, chopped
- Brussel sprouts, sliced
- 2 teaspoons olive oil (adjust to preference)
- 1 tablespoon soy sauce
- 1 teaspoon thyme
- 1/2 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/4 teaspoon lemon pepper
- 1/2 teaspoon red pepper
Sauce components
- 3 red bell peppers, sliced
- 1/2 yellow onion, roughly chopped
- 1 head garlic
- Olive oil (for drizzling, optional)
- 1/4 cup hemp hearts
- 2 tablespoons nutritional yeast
- 1 teaspoon miso paste
- Juice of one lemon
- 1/4 teaspoon salt (adjust to taste)
- Water (as needed to thin)
Preparation
Preheat oven to 400°F.
Combine all sheet pan ingredients on a lined sheet pan and toss to coat.
Spread out to ensure no ingredients overlap.
Bake for 15-20 minutes or until vegetables have browned.
Sauce making
Coat the sauce vegetables with oil if preferred and place in the oven at 400°F for 15 minutes or until garlic is cooked.
Transfer roasted peppers and onions to a high-speed blender and squeeze out the garlic cloves.
Add hemp hearts, nutritional yeast, miso paste, lemon juice, and salt, then blend on high until smooth.
Gradually add water to achieve the desired consistency.
Tips
Serve with rice for a complete meal.
The sauce can be stored in the refrigerator for up to 7 days.
