Easy Vegan Sheet Pan Roasted Cauliflower Tomatoes And Garbanzo Beans Recipes

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ROASTED CAULIFLOWER AND CHICKPEAS WITH HERBY TAHINI



Roasted Cauliflower and Chickpeas with Herby Tahini image

The sauce on this roasted cauliflower and chickpeas with herby tahini is pure magic. Try these veggies as a vegan side or main or as a flatbread topping.

Provided by Paige Adams

Categories     Side Dish

Number Of Ingredients 18

For cauliflower and chickpeas
1 head cauliflower, leaves removed, bottom stem trimmed
2 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon black pepper
1-15 ounce can chickpeas drained and rinsed
For herby tahini
1 garlic clove
1/3 cup tahini
1 cup fresh parsley and cilantro leaves plus more chopped for serving
1 scallion, thinly sliced
Juice of 1 lemon
1/4 teaspoon kosher salt
3-4 tablespoons water

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the cauliflower lengthwise into 3/4-inch slices. In a large bowl, whisk together the olive oil, cumin, smoked paprika, onion powder, garlic powder, salt and pepper. Toss the cauliflower and chickpeas into the mixture.
  • Arrange the cauliflower in a single layer on a sheet pan. Put the chickpeas in the spaces in between the cauliflower. Roast for 25-30 minutes, flipping halfway through cooking, until the cauliflower is browned at the edges and the chickpeas are crispy.
  • For the herby tahini, mince the garlic clove in the bowl of a food processor. Add the tahini, parsley and cilantro, scallions, lemon juice, salt and water and process until combined and smooth.
  • Drizzle the roasted cauliflower and chickpeas with herby tahini. Sprinkle with chopped parsley and cilantro.

Nutrition Facts : Calories 340 calories, Sugar 4.6 g, Sodium 773 mg, Fat 20.6 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 32.1 g, Fiber 10.5 g, Protein 13.4 g, Cholesterol 0 mg

VEGAN SHEET PAN GNOCCHI AND VEGETABLES



Vegan Sheet Pan Gnocchi and Vegetables image

Vegan Sheet pan gnocchi and vegetables makes a quick 30-minute dinner perfect for easy weeknight meals. This easy Italian gnocchi and roasted vegetables recipe is completely customizable so the whole family will love it.

Provided by Prajakta Sukhatme

Categories     dinner

Time 30m

Number Of Ingredients 11

12 Oz packet of prepared Italian Gnocchi (choose shelf stable or frozen.)
3 cups cut broccoli florets
1 cup frozen shelled edamame beans
1 cup chopped bell peppers
1 teaspoon Italian seasoning
1 teaspoon umami seasoning
1 tablespoon oil or oil spray
1 Tablespoon fresh herbs - I used rosemary 1 sprig or 1/4 teaspoon
1 tablespoon lemon juice
salt and pepper
1 tablespoon parmesan cheese - use plant based or regular depending upon your dietary preference.

Steps:

  • Preheat your oven to 425 °F. Line the baking sheet with parchment paper.
  • Mix together the gnocchi, broccoli, peppers, edamame , seasoning, salt and pepper. Spray the oil. Toss until the vegetables and gnocchi are evenly covered in oil and seasoning.
  • Spread out the mixture evenly on the sheet pan.Bake or Roast for about 25 minutes, tossing the gnocchi and vegetables about halfway through the cooking time.
  • Turn off the oven. Remove the baking sheet. Drizzle lemon juice and cheese over and toss everything well. Scoop out and serve warm. Bon Appetit!

Nutrition Facts : ServingSize 1 .5 cup, Calories 218 kcal, Carbohydrate 48 g, Protein 11 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 26 mg, Sodium 543 mg, Fiber 7 g, Sugar 4 g, UnsaturatedFat 8 g

EASY CHEESY BAKED VEGAN CAULIFLOWER



Easy Cheesy Baked Vegan Cauliflower image

This easy baked cauliflower is a popular side or snack dish that is simply irresistible with a light smoky and 'cheesy' flavor!

Provided by Kate

Categories     Side Dish     Snack

Time 25m

Number Of Ingredients 6

1.5 lb Cauliflower ((or approximately 1 Head))
3 tablespoons Extra virgin olive oil
2 tablespoons Nutritional yeast flakes
½ teaspoon Garlic powder
½ teaspoon Seasoned salt (or to taste)
¼ teaspoon Smoked paprika

Steps:

  • Preheat oven to 450 degrees Fahrenheit. Prepare baking sheet by spraying with pan spray or oil with pastry brush or cover with parchment paper.
  • Remove leaves and large part of core from Cauliflower head. Break into large bite sized pieces in a large mixing bowl.
  • Sprinkle salt and seasonings over cauliflower, pour olive oil over all. Toss well to coat.
  • Spread somewhat evenly on baking sheet (Just pour it all on there and shake the sheet a bit to even things out.)
  • Slide it into your preheated oven and bake for 20-25 minutes or until fork-tender, stirring once after 10 minutes.

Nutrition Facts : ServingSize 1 Cup, Calories 53 kcal, Carbohydrate 7 g, Protein 3 g, Fat 1 g, Sodium 290 mg, Fiber 3 g, Sugar 3 g

SHEET PAN ROASTED CAULIFLOWER AND SWEET POTATO



Sheet Pan Roasted Cauliflower and Sweet Potato image

Garlicky Roasted Cauliflower and Sweet Potato comes together all on one sheet pan for an easy, crowd-pleasing side dish. These veggies pack a serious flavor punch!

Provided by Becky Striepe

Categories     Side Dish

Time 25m

Number Of Ingredients 6

2 cups cubed sweet potato (1" cubes (see note))
2 cups cauliflower florets ((see note))
1 tablespoon olive oil
1 tablespoon low-sodium soy sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

  • Preheat the oven to 450F.
  • Add the sweet potato and cauliflower pieces to a large sheet pan or cookie sheet. Sprinkle on the remaining ingredients, then toss gently to coat the veggies in the oil, soy sauce, and spices.
  • Bake for 15-20 minutes, stirring once, until the sweet potato is soft and the cauliflower is nice and browned. Serve warm or cold!

Nutrition Facts : Calories 100 kcal, ServingSize 1 serving

EASY VEGAN SHEET PAN ROASTED CAULIFLOWER, TOMATOES, AND GARBANZO BEANS



Easy Vegan Sheet Pan Roasted Cauliflower, Tomatoes, and Garbanzo Beans image

A wonderful quick and easy one-pan vegan dinner for 2 made in no time! Cauliflower, tomatoes, and garbanzo beans are seasoned with garlic, lime, and cilantro.

Provided by Fioa

Categories     Roasted Cauliflower

Time 35m

Yield 2

Number Of Ingredients 10

cooking spray
1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
4 cups sliced cauliflower
2 cups cherry tomatoes
1 (15 ounce) can garbanzo beans, drained
1 lime, cut into wedges
1 tablespoon chopped fresh cilantro

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
  • Combine olive oil, garlic, salt, and pepper in a bowl. Add cauliflower, tomatoes, and garbanzo beans; toss until well coated. Spread in a single layer on the prepared baking sheet. Add lime wedges.
  • Roast in the preheated oven until vegetables are caramelized, about 25 minutes. Remove lime wedges and top with fresh cilantro.

Nutrition Facts : Calories 324.3 calories, Carbohydrate 53.9 g, Fat 9.3 g, Fiber 13.9 g, Protein 12.6 g, SaturatedFat 1.2 g, Sodium 1075.5 mg, Sugar 5.4 g

EASY VEGAN SHEET PAN ROASTED CAULIFLOWER, TOMATOES, AND GARBANZO BEANS



Easy Vegan Sheet Pan Roasted Cauliflower, Tomatoes, and Garbanzo Beans image

A wonderful quick and easy one-pan vegan dinner for 2 made in no time! Cauliflower, tomatoes, and garbanzo beans are seasoned with garlic, lime, and cilantro.

Provided by Fioa

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 35m

Yield 2

Number Of Ingredients 10

cooking spray
1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
4 cups sliced cauliflower
2 cups cherry tomatoes
1 (15 ounce) can garbanzo beans, drained
1 lime, cut into wedges
1 tablespoon chopped fresh cilantro

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
  • Combine olive oil, garlic, salt, and pepper in a bowl. Add cauliflower, tomatoes, and garbanzo beans; toss until well coated. Spread in a single layer on the prepared baking sheet. Add lime wedges.
  • Roast in the preheated oven until vegetables are caramelized, about 25 minutes. Remove lime wedges and top with fresh cilantro.

Nutrition Facts : Calories 324.3 calories, Carbohydrate 53.9 g, Fat 9.3 g, Fiber 13.9 g, Protein 12.6 g, SaturatedFat 1.2 g, Sodium 1075.5 mg, Sugar 5.4 g

EASY VEGAN SHEET PAN ROASTED CAULIFLOWER, TOMATOES, AND GARBANZO BEANS



Easy Vegan Sheet Pan Roasted Cauliflower, Tomatoes, and Garbanzo Beans image

A wonderful quick and easy one-pan vegan dinner for 2 made in no time! Cauliflower, tomatoes, and garbanzo beans are seasoned with garlic, lime, and cilantro.

Provided by Fioa

Categories     Roasted Cauliflower

Time 35m

Yield 2

Number Of Ingredients 10

cooking spray
1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
4 cups sliced cauliflower
2 cups cherry tomatoes
1 (15 ounce) can garbanzo beans, drained
1 lime, cut into wedges
1 tablespoon chopped fresh cilantro

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
  • Combine olive oil, garlic, salt, and pepper in a bowl. Add cauliflower, tomatoes, and garbanzo beans; toss until well coated. Spread in a single layer on the prepared baking sheet. Add lime wedges.
  • Roast in the preheated oven until vegetables are caramelized, about 25 minutes. Remove lime wedges and top with fresh cilantro.

Nutrition Facts : Calories 324.3 calories, Carbohydrate 53.9 g, Fat 9.3 g, Fiber 13.9 g, Protein 12.6 g, SaturatedFat 1.2 g, Sodium 1075.5 mg, Sugar 5.4 g

EASY VEGAN SHEET PAN ROASTED CAULIFLOWER, TOMATOES, AND GARBANZO BEANS



Easy Vegan Sheet Pan Roasted Cauliflower, Tomatoes, and Garbanzo Beans image

A wonderful quick and easy one-pan vegan dinner for 2 made in no time! Cauliflower, tomatoes, and garbanzo beans are seasoned with garlic, lime, and cilantro.

Provided by Fioa

Categories     Roasted Cauliflower

Time 35m

Yield 2

Number Of Ingredients 10

cooking spray
1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
4 cups sliced cauliflower
2 cups cherry tomatoes
1 (15 ounce) can garbanzo beans, drained
1 lime, cut into wedges
1 tablespoon chopped fresh cilantro

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
  • Combine olive oil, garlic, salt, and pepper in a bowl. Add cauliflower, tomatoes, and garbanzo beans; toss until well coated. Spread in a single layer on the prepared baking sheet. Add lime wedges.
  • Roast in the preheated oven until vegetables are caramelized, about 25 minutes. Remove lime wedges and top with fresh cilantro.

Nutrition Facts : Calories 324.3 calories, Carbohydrate 53.9 g, Fat 9.3 g, Fiber 13.9 g, Protein 12.6 g, SaturatedFat 1.2 g, Sodium 1075.5 mg, Sugar 5.4 g

CHICKPEA CURRY WITH ROASTED CAULIFLOWER AND TOMATOES



Chickpea Curry with Roasted Cauliflower and Tomatoes image

Categories     Soup/Stew     Tomato     Low Fat     Vegetarian     Quick & Easy     Low Cal     High Fiber     Dinner     Lunch     Cauliflower     Chickpea     Healthy     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 11

1/2 head cauliflower (about 1 pound), trimmed and cut into florets
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 1/2 pints cherry tomatoes
Coarse salt and freshly ground pepper
1 large yellow onion, cut into medium dice
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1 tablespoon plus 1 teaspoon curry powder
3 cups cooked chickpeas, drained and rinsed
2 1/2 cups baby spinach
1 tablespoon chopped fresh cilantro leaves

Steps:

  • 1. Preheat oven to 375°F. Toss cauliflower with 1 teaspoon olive oil and arrange in a single layer on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon olive oil and arrange on other side of sheet. Season with salt and pepper. Roast until florets are browned in spots and tomatoes are soft, about 25 minutes.
  • 2. In a medium pot, heat 2 teaspoons oil over medium-high. Cook onion, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder and cook, stirring, until fragrant, about 1 minute.
  • 3. Add chickpeas, tomatoes, and 2 cups water; bring to a boil. Reduce heat to medium, cover, and simmer 8 minutes.
  • 4. Add cauliflower and cook until warmed through and chickpeas are tender, about 8 minutes. Stir in spinach and cilantro and season with salt. To serve, divide among 4 bowls (over rice, if desired).

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