Get ready for the easiest and most flavorful weeknight dinner EVER! This vegan Greek sheet pan dinner is loaded with sweet potatoes, Kalamata olives, chickpeas, and bold flavors and spices that makes for an incredible warm winter menu addition.
Let's talk about sheet pan dinners. This is the ultimate weeknight meal that I just cannot get enough of! Every time I sit down to meal prep, this vegan Greek sheet pan recipe ends up on the list. It truly is a personal favorite!
I almost always have the ingredients on hand thanks to my frequent online shopping at Sprouts. It's made mostly with pantry staples, so it is definitely an easy meal to prepare for or make on a whim if looking for a last minute idea.
With this Greek-inspired meal, there's something for everyone at the table and the vibrant flavors never disappoint. It's filling, nutritious, and the best part? It's SO EASY to make.
Throw everything on a large baking sheet, toss with oil and seasonings and pop it in the oven. That's it! I guarantee this will quickly become one of your favorite vegan Greek recipes as well!
Why I Love Sheet Pan Dinners
This is truly one of my favorite ways to make a healthy weeknight dinner! I love making sheet pan meals because...
- The cleanup is FAST! You've cooked with one pan so dishes are no stress.
- You can get a bunch of bright colors on the pan and really see the rainbow of nutrition you're eating.
- It's SO EASY to do some prep work early in the day or week. Chop your veggies and measure seasonings when you have time, then toss them all on the pan before dinner!
- You don't need much in the way of sides to make a complete, filling meal. I like to serve a little quinoa and hummus and voila! Dinner is served!
Sheet Pan Ingredients
- Sweet potatoes
- Red onion
- Chickpeas
- Extra virgin olive oil
- Fine salt
- Garlic powder
- Ground black pepper
- Vegan feta cheese, cubed or crumbled (optional)
- Kalamata olives
All About Sweet Potatoes
I LOVE sweet potatoes. They're the most perfect way to add a little sweetness and a lot of color onto your plate! Their vibrant orange color lets you know you are getting all that immune-boosting vitamin A (also helpful for vision and bone health). You’re also getting dietary fiber and potassium, and they’re high in vitamin C.
Compared to russet potatoes, sweet potatoes are similar in calories but higher in fiber. Just ONE sweet potato has 700% of your daily vitamin A. 700%! They also have twice the vitamin C of a russet potato.
All About Chickpeas
You know how much I love chickpeas (aka garbanzo beans!). They're a pantry staple that I always have on hand. It's the quickest way (when using canned rather than cooking from scratch) to add protein into a vegan meal, they're inexpensive, and they're just so versatile! When cooked with a little oil they get perfectly crispy and add the most satisfying crunch to your bowl.
Chickpeas are considered a legume, which means they contain plant-based protein, fiber, and complex carbs. They are also an excellent source of folic acid. Plus, they are low in fat and contain no cholesterol. Chickpeas digest slowly (keeping you fuller longer) and are filling without making you feel stuffed.
The Best Vegan Feta
My favorite vegan feta is VioLife (not sponsored). I get it at my local Sprouts and it's so, so good for sprinkling on my favorite dinners. It's the perfect topping for almost any vegan Greek food!
Instructions
1. Preheat the oven to 425 degrees Fahrenheit.
2. Place the sweet potatoes, onions and chickpeas on a rimmed half sheet baking sheet. Toss with olive oil and seasonings. Spread out on the baking sheet so nothing is touching. Roast for 30 minutes (tossing at 15 minutes) until sweet potatoes are fork tender and golden brown.
3. Serve with vegan feta and Kalamata olives overtop cooked quinoa along with hummus, vegan tzatziki sauce and/or herbed tahini sauce.
Modifications and Substitutions
While sweet potatoes, red onion, chickpeas and olives make up the foundation of this Greek cuisine, that's not to say you can't add more or make a few swaps! Feel free to use other fresh veggies such as red bell pepper, cherry tomatoes, butternut squash or black olives.
Also, if you prefer cauliflower rice or brown rice over quinoa, have at it! And feel free to top with fresh herbs and some lemon juice for some extra brightness.
More Easy Vegan Dinners
- Cauliflower chickpea shawarma bowls
- Mediterranean quinoa bowls
- Roasted curried veggie bowls
- Pasta fresca
- No-boil pasta bake
- Easy one-pot pasta
- One-pot pumpkin curry
- Sweet potato curry
- One-pot easy black bean soup
- Enchilada stuffed bell peppers
- Instant Pot tikka masala
- One-pan Mexican quinoa and black beans
Easy Vegan Greek Sheet Pan Dinner
- Total Time: 40 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
Get ready for the easiest and most flavorful weeknight dinner EVER! This vegan Greek sheet pan dinner is loaded with sweet potatoes, Kalamata olives, chickpeas, and bold flavors and spices. It's an incredible warm winter menu addition!
Ingredients
- 2 small sweet potatoes (1 pound sweet potatoes), peeled and sliced into 1-inch chunks
- 1 medium red onion, peeled and chopped into 1-inch chunks
- 1 (15 ounce) can chickpeas, drained, rinsed and dried (or 1.5 cups cooked chickpeas)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon fine salt
- ¾ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon oregano
- ¼ teaspoon red pepper flakes (optional)
- ⅓ cup vegan feta cheese, crumbled
- 3 oz. pitted Kalamata olives, halved (~ 1 cup)
- Serve with brown rice or quinoa (Instant Pot Quinoa or Stovetop Quinoa), quick and easy creamy hummus (or my Authentic Mediterranean-Style Hummus recipe), vegan tzatziki sauce and/or herbed tahini sauce and fresh dill for garnish
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Place the sweet potatoes, onions and chickpeas on a rimmed half sheet baking sheet (or two cast iron skillets). Toss with olive oil and seasonings. Spread out on the baking sheet (or divide between the two cast iron skillets) so nothing is touching. Roast for 30 minutes (tossing at 15 minutes) until sweet potatoes are fork tender and golden brown.
- Serve with crumbled vegan feta and halved Kalamata olives overtop cooked quinoa along with hummus, vegan tzatziki sauce and/or herbed tahini sauce. Add fresh dill for garnish if desired.
Equipment
Buy Now → Notes
This recipe is inspired by Inspiralized.
- Prep Time: 10
- Cook Time: 30
- Category: Entree
- Method: Oven
- Cuisine: Mediterranean
This post is sponsored by Sprouts Farmers Market. All writing and opinions are my own. I honestly do shop at Sprouts weekly (I use InstaCart) and absolutely love this grocery store. It carries unique speciality and allergy-friendly products that work well for my diet. And their prices and sales make it a huge savings for someone who buys groceries the way I do!
This recipe is inspired by Inspiralized.
Mandie says
This has been my new go-to recipe for weeknight dinners! I love how easy it is (especially the clean-up), and there are always leftovers for lunch the next day.
Elaine Gordon says
Awesome! So happy to hear that, Mandie! We love it too. I agree - so easy! And yes, it definitely makes a good amount so it totally doubles as meal prep!
Sarah Brown says
My husband and I loved this recipe. The kids are missing out due to their pickiness.
Elaine Gordon says
Thank you so much, Sarah! I hope the kids come around to it soon! Sometimes I deconstruct meals and see what parts of it the kids go for... maybe this will help! Best, Elaine
Deirdre Errico says
Wow Elaine! This was so simple and so delish! I didn't have dill to make the tahini sauce so I made your Mediterranean dressing and drizzled that on top with a side salad....so good! Definitely making this again!
Elaine Gordon says
Thank you so much, Deirdre! Nice swap with the dressing!
Megan says
Simple and tasty! Thank you!
Elaine Gordon says
Thank you so much, Megan!