Sriracha Cauliflower and Chickpea Sheet Pan Meal

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A simple chickpea sheet pan meal that is perfect for a quick weeknight dinner. Roasted cauliflower, chickpeas, and a delicious Sriracha-based sauce. Gluten-free and vegan.

Like my vegan power bowl recipe, this sheet pan meal was inspired by Terra’s Kitchen, a meal delivery service that we used to use all the time.

Their Korean BBQ Cauliflower and Chickpeas was one of our favorite meals to order, but since the business is closed we’ve had to resort to making our own version at home!

Plate of rice topped with roasted cauliflower and chickpeas.

I can’t even look at these pictures without my mouth watering… but this dish gets major bonus points because it’s so simple. You can totally throw this recipe together in under 30 minutes and with only one pan! It’s the perfect weeknight dinner, great for those nights when you’re thinking of throwing a frozen pizza in the oven but know you’d be better off getting in some veggies. Haha!

Sheet pan with roasted cauliflower and chickpeas topped with cilantro.

How to Make a Chickpea Sheet Pan Meal

You’ll start by roasting the cauliflower and chickpeas. If you’re short on time, you can buy a bag of cauliflower florets, otherwise chop up a head of cauliflower. Drain a can of chickpeas, rinse them and pat them dry. Quick and easy! Don’t stress about getting the chickpeas perfectly dry.

Toss the cauliflower florets and chickpeas in olive oil, salt and pepper, and roast away!

Roasted cauliflower and chickpeas on a sheet pan topped with cilantro.

While your veggies are roasting, whip up the delicious Sriracha sauce. After the veggies are done roasting, toss them in the sauce and then you’ll actually broil them in the oven for a few extra minutes. This will give the veggies a tasty caramelized char and really combines the flavors of the sauce and roasted veggies!

Sweet and spicy sriracha sauce in a jar.

When it’s all heated through, dish up some brown rice or quinoa (secret: I keep frozen rice in the freezer for easy meals like this) and serve the cauliflower and chickpeas on top. Scatter a few scallions and crushed peanuts on top to garnish and enjoy.

Roasted spicy cauliflower and chickpeas served over rice and topped with cilantro.

More Sheet Pan Meals

Be sure to check out all of the cauliflower recipes here at EBF!

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4.82 from 65 votes

Sriracha Roasted Cauliflower and Chickpea Sheet Pan Meal

A simple sheet pan meal that is the perfect for a quick weeknight dinner. Roasted cauliflower, chickpeas and a delicious Sriracha-based sauce. Gluten-free and vegan.
Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes
Servings: 3

Ingredients  

  • 1 medium head cauliflower, broken into florets
  • 1 15 oz can chickpeas, drained, rinsed and patted dry
  • 1 ½ Tablespoons olive oil
  • ¾ teaspoon sea salt
  • ¾ teaspoon ground pepper
  • cooked brown rice or quinoa, for serving (optional)

Sriracha Sauce

  • 2 Tablespoons Sriracha
  • 2 Tablespoons coconut aminos
  • 1 Tablespoon maple syrup
  • 2 teaspoons apple cider vinegar
  • 2 teaspoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 2 green onions, chopped + extra for topping
  • ¼ cup chopped peanuts + extra for topping

Instructions 

  • Preheat oven to 450°F. Line a baking sheet with aluminum foil for easy clean up.
  • Break your head of cauliflower into bite-size florets and save any large stems for another use. Add florets and chickpeas onto your prepared baking dish and toss with olive oil, sea salt and pepper.
  • Place into preheated oven and bake for about 20 minutes.
  • While cauliflower and chickpeas are roasting, make the Sriracha sauce by combining all ingredients in a small bowl.
  • Once cauliflower and chickpeas have roasted for 20 minutes, remove from oven and toss with the sauce to coat. Increase oven temp to broil, add pan back to the oven and broil for about 6-7 minutes. Remove from oven and serve the dish warm over brown rice or quinoa (if using). Garnish each portion with extra scallions and crushed peanuts.

Video

Notes

Original recipe from Terra’s Kitchen. 

Nutrition

Serving: 1/3 of recipe (without rice or toppings) | Calories: 267kcal | Carbohydrates: 36g | Protein: 9g | Fat: 11g | Fiber: 9g | Sugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch/Dinner
Cuisine: Asian
Keyword: chickpea sheet pan meal
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
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103 Comments

  1. 5 stars
    this is definitely going into heavy rotation at my house- more delicious than I even imagined!! I did make a few changes, though – I added mushrooms, carrots, and a small sweet onion to the roasted cauliflower and chickpeas….and I am not a fan of garlic (sorry!) so I omitted that and used chili paste in place of the siracha.,a warning for those who try this- chili paste is VERY spicy, so cut back on quantity. still- uber- delicious!!!

    1. Ah YAY! I am so glad that you are loving this recipe, Molly. I LOVE how versatile it is and that you were able to adjust it to your preference. Thank you so much for your review + star rating, I truly appreciate it!

      1. The cauliflower, chick peas pan recipe is looking like my kind of easy, spicy one pan meal. Will definitely do this one.

  2. 5 stars
    I’m not a big cauliflower lover, feel it’s a boring vegetable, but this recipe is somewhat amazing! And I’m not vegetarian, but it will be a regular dish for me! Thanks for the recipe!

    1. YUM! Love that you gave this recipe a try, Adrienn and you are loving it. Thanks so much for your review & star rating, I really appreciate it!

  3. 5 stars
    Hi – great recipe, but how do you get this recipe to work without the chickpeas exploding in the oven? The jump all over the place.
    Thanks!

    1. Oh no! Make sure you are baking this on the middle rack, they might be too close to the burner. Glad you are enjoying this recipe!

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