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baked vegetables in a sheet pan drizzled with vegan white dressing

Vegan Sheet Pan Dinner

Julia | The Yummy Bowl
Vegan sheet pan dinner has all the best in one pan - roasted golden and tender vegetables packed with nutrients and tossed in an incredibly flavorful marinade. This simple nourishing vegan meal is full of depth flavor and is one the whole family will enjoy (and not only vegans!).
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course, Side Dish
Cuisine American
Servings 5 servings


Sheet Pan Dinner Ingredients

  • 4 baby bell peppers cut in half
  • 1 lb baby potatoes cut in half
  • 1 small yellow or red onion cubed 2 inches or larger
  • ½ lb asparagus
  • 1 15 oz can chickpeas


  • 4 tablespoon olive oil
  • 1 ½ teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin powder
  • Salt and pepper to taste
  • ¼ teaspoon cajun spice
  • ½ teaspoon smoked paprika
  • Parsley for serving


  • Preheat oven to 425 F.
  • Prepare the marinade. Combine all the marinade ingredients in a large bowl.
  • Add potatoes and toss until they are fully covered in the dressing. Reserve the remaining dressing.
  • Lay the potatoes on a sheet pan lined with parchment paper or foil, and bake for 10 minutes.
  • In the bowl with dressing, toss baby bell peppers and asparagus, onions until covered in the marinade.
  • At 10 minute mark, throw in the peppers and bake along with potatoes for another 20 minutes. After that, continue with asparagus, onion, and chickpeas and bake for 10 minutes or until veggies are fork-tender and chickpeas golden brown. Serve with freshly chopped parsley or cilantro and ranch dressing on top.


Keyword vegan sheet pan dinner
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