Description
Love sheet pan dinners? So do we! 5 minute of prep time, 30 minutes in the oven, and done. And the combinations are endless! We see a lot of these in our future... We're starting with a Cauliflower Chickpea Sheet Pan Dinner that packs so much flavor, it will knock your socks off.
Ingredients
Scale
- 1.5 pounds fresh or frozen cauliflower florets
- 1 pound baby Bella mushrooms, sliced ( you can also use your favorite kind mushrooms)
- 1 pint grape tomatoes, sliced in half length wise
- 15oz canned chickpeas, rinsed and drained
- Seasoning mix:
- 1/4 cup balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp sumac
- 1 tbsp dry oregano
- 1 tsp salt
- Garnish:
- Fresh chopped cilantro or parsley (optional)
Instructions
- Preheat the oven to 400F. Line a large baking sheet with parchment paper
- Arrange the cauliflower, mushrooms, tomatoes and chickpeas evenly on the baking sheet
- Whisk the seasoning mix ingredients in a bowl or glass measuring cup, and pour it over the vegetables and chickpeas. Mix gently to evenly distribute the seasoning
- Bake for 30 minutes or until the cauliflower is done. Garnish with chopped cilantro or parsley (optional)
- Prep Time: 10
- Cook Time: 30
- Category: dinner
- Method: roasting
- Cuisine: vegan
Nutrition
- Serving Size: 2 cups
- Calories: 228
- Sugar: 12
- Sodium: 732
- Fat: 9
- Saturated Fat: 1.2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 10
- Protein: 11.5
- Cholesterol: 0