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
Units
Scale
- 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
- 3/4 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/3 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
