This easy sheet pan dinner meal is super easy to make and tastes delicious too! All the flavors of bbq but 100% plant and vegetable based. Roasted potatoes, corn and bbq chickpeas create a winning combination in this easy dinner recipe.
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 4people
Calories 469kcal
Ingredients
4teaspoonscanola oilseparated
1large potato
2ears frozen cornthawed
½red or white onion
1bell pepper
1large sweet potato
2cans chickpeasdrained (3 cups cooked)
½cupvegan BBQ Sauce
Instructions
Preheat the oven to 400° F.
Scrub the potatoes and cut into ½ cubes. Place the white potatoes into a medium bowl and toss with 1 teaspoon canola oil and salt and pepper to taste. Lay out on a baking sheet pan and cook for 20 minutes.
Repeat the same process with the sweet potatoes, tossing them with the canola oil and salt and pepper. After 20 minutes remove the pan of potatoes from the oven. Use a spatula to turn the white potatoes and move them to one side of the baking pan. Add the sweet potatoes to the empty side of the pan and put back in the oven to cook for 20 more minutes.
Place the chickpeas in a bowl with ¼ cup of barbecue sauce. And toss to coat.
Break or cut each ear of corn into four pieces. Cut the red bell pepper and onion into 1 inch pieces. Place into the medium bowl and toss with two teaspoons of canola oil and salt and pepper to taste.
Remove the baking sheet from the oven. Move the potatoes down to one end of the baking dish, add the corn, onion bell pepper to the baking pan, followed by the chickpeas trying to keep all the ingredients separate.
Place the pan back into the oven and bake for an additional 20 minutes. Check the potatoes for doneness, if ready, remove and serve. If they need to cook longer, remove the ingredients that are ready (bell pepper, corn, chickpeas) and keep warm until everything else is done.
Serve up with remaining barbecue sauce and your favorite bbq garnishes.
Notes
Expert Tips for BBQ Chickpeas:Use the center rack of the oven for the most even temperature to cook this vegan chickpea recipe.Cut white and sweet potatoes into even pieces so the cook evenly in the allotted time.Turn the white and sweet potatoes over on the pan when you take them out to add more ingredients so that both sides of the potatoes cook.If any ingredients need to cook longer, simply remove the ones that are ready and hold in a warm place. Continue cooking the remaining ingredients until they are all done.