Sheet Pan Sweet Potato Harvest Bowl (Vegan & Gluten-Free)

Gluten-Free • Vegan • Dump & Bake

This Easy Sheet Pan Harvest Bowl is a simple, delicious vegan dinner made with roasted sweet potatoes, carrots, crispy chickpeas, and broccoli, all topped with a creamy peanut sauce. Everything is roasted on two sheet pans, so there’s minimal prep, minimal cleanup, and maximum flavour!.

This easy vegan bowl is packed with colourful vegetables and plant-based protein, making it a satisfying option for an easy weeknight dinner or meal prep lunch. The combination of sweet roasted vegetables, crispy chickpeas, and creamy peanut sauce makes every bite so good!

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Why You'll Love This Recipe

✅ Easy sheet pan dinner

✅ No grains needed

✅ Everything roasts in the oven

✅ Creamy, flavourful peanut sauce

✅ Vegan and gluten-free

✅ Packed with vegetables and plant-based protein from chickpeas

Kitchen Tools You'll Need (optional, but helpful!)

• 2 large baking sheets

• Parchment paper

• Large mixing bowl

• Small bowl or blender

• Measuring cups & spoons

• Cutting board

• Sharp knife

Ingredient Notes

• Sweet potatoes add natural sweetness, colour, and a hearty texture to the bowl.

• Carrots add another roasted vegetable and a little extra sweetness.

• Chickpeas become golden and crispy in the oven while adding plant-based protein.

• Broccoli adds colour, texture, and a delicious veggie boost.

• Peanut butter creates the creamy base for the simple peanut sauce.

• Soy sauce or tamari adds salty, savoury flavour to balance the sweetness of the maple syrup.

• Maple syrup adds just the right amount of sweetness to the peanut sauce.

Frequently Asked Questions

❓Can I use different vegetables?

Yes! You can easily swap or add vegetables depending on what you have on hand. Bell peppers, Brussels sprouts, zucchini, or cauliflower would all work well.

❓Can I make this bowl ahead of time?

Yes! The roasted vegetables and chickpeas can be prepared ahead of time and stored in the refrigerator. Store the peanut sauce separately and drizzle it over the bowl when you're ready to eat.

❓Can I use a different sauce?

Absolutely! While the creamy peanut sauce pairs perfectly with the roasted vegetables, you can also use your favourite tahini sauce, spicy peanut sauce, or another creamy vegan dressing.

❓Is this bowl gluten-free?

Yes! This recipe is naturally gluten-free when made with gluten-free soy sauce or tamari. Always check your ingredient labels if you need to avoid gluten.

More Easy Dinner Ideas

• Big Mac Lentil Tacos

• Chick’n Pot Pie Dump & Bake Pasta

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⭐Sheet Pan Sweet Potato Harvest Bowl⭐

Ingredients

For the Sweet Potatoes

• 1 medium sweet potato, peeled and cubed

• 1 tbsp olive oil

• Salt, to taste

For the Chickpeas, Broccoli & Carrots

• 1 can chickpeas, drained and rinsed

• 2 cups broccoli florets

• 1 medium carrot, thinly sliced

• 1 tbsp olive oil

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp salt

For the Creamy Peanut Sauce

• ¼ cup peanut butter

• ¼ cup warm water

• 2 tbsp soy sauce or tamari

• 2 tbsp maple syrup

• 1 tbsp olive oil

• 1 tbsp rice vinegar

• 2 cloves garlic, minced

• 1 tsp ginger, minced or powdered

• Pinch of salt

  
  

Directions

1. Preheat oven to 415°F (213°C) and line two baking sheets with parchment paper.

2. Place the cubed sweet potatoes on one baking sheet. Drizzle with olive oil and season with salt. Toss to coat, then spread the sweet potatoes evenly across the baking sheet.

3. Add the chickpeas, broccoli, and thinly sliced carrots to a large mixing bowl. Drizzle with olive oil and sprinkle with paprika, garlic powder, and salt. Toss until evenly coated, then spread everything evenly over the second baking sheet.

4. Place the sweet potatoes in the oven and bake for 45 minutes, tossing halfway through.

5. After the sweet potatoes have been baking for 25 minutes, place the second baking sheet with the chickpeas, broccoli, and carrots in the oven. Bake for 20 minutes, tossing halfway through, until the chickpeas are golden and the vegetables are roasted.

6. While everything cooks, make the peanut sauce. Add the peanut butter, warm water, soy sauce, maple syrup, olive oil, rice vinegar, garlic, ginger, and salt to a small bowl or blender. Mix until smooth and creamy.

7. Divide the roasted sweet potatoes, chickpeas, broccoli, and carrots between bowls. Drizzle generously with the creamy peanut sauce and enjoy!