Get ready for the easiest and most flavorful weeknight dinner EVER! This Vegan Greek Sheetpan Dinner is loaded with sweet potatoes, Kalamata olives, chickpeas, and bold flavors and spices. It's an incredible warm winter menu addition!
Let's talk about sheetpan dinners. This is the ultimate weeknight meal that I just cannot get enough of! Every time I sit down to plan out a couple meals, this Vegan Greek Sheetpan Dinner ends up on the list. I almost always have these ingredients on hand thanks to my frequent online shopping at Sprouts, there's something for everyone at the table, and the vibrant flavors in this meal always sound good. It's filling, nutritious, and the best part? It's SO EASY to make. Toss everything on the pan, toss it with oil and seasonings, and pop it in the oven. That's it! I have everything I need for this easy winter sheetpan meal at Sprouts. They have an incredible variety of in-season fresh produce, great prices, and everything I need to stock my fridge and pantry for my favorite meals.
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, 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 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.
Why I Love Sheetpan Dinners
This is truly one of my favorite ways to make a weeknight dinner! I love making sheetpan 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 it 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!
The Best Vegan Feta
My favorite vegan feta is VioLife! 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 this Vegan Greek Sheetpan Dinner!
Sides for Vegan Greek Sheetpan Dinner
Serve this sheetpan dinner with my Instant Pot quinoa (or stovetop quinoa), Quick and Easy Creamy Hummus, and Easy Tahini Sauce. It's a quick, simple, and extremely satisfying weeknight meal!
More Easy Vegan Weeknight Meals
Vegan Cauliflower Chickpea Shawarma Bowls
One-Pot Easy Vegan Black Bean Soup
Enchilada Stuffed Bell Peppers
One-Pan Mexican Quinoa and Black Beans
Vegan Greek Sheetpan 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 Sheetpan Dinner is loaded with sweet potatoes, Kalamata olives, chickpeas, and bold flavors and spices. It's an incredible warm winter menu addition!
Ingredients
- 2 medium 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
- 3 tablespoons extra virgin olive oil
- 1 teaspoon fine salt
- ¾ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ⅓ cup vegan feta cheese, cubed or crumbled (optional)
- 3 oz. pitted Kalamata olives, halved (~ 1 cup)
- Serve with brown rice or my Instant Pot quinoa (or stovetop quinoa), quick and easy creamy hummus, vegan tzatziki sauce and/or herbed tahini sauce
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- 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.
- Serve with vegan feta and Kalamata olives overtop cooked quinoa along with hummus, vegan tzatziki sauce and/or herbed tahini sauce.
Equipment
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Notes
This recipe is inspired by Inspiralized.
- Prep Time: 10
- Cook Time: 30
- Category: Entree
- Method: Oven
- Cuisine: Mediterranean
Keywords: vegan greek sheetpan dinner
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!