Sriracha Cauliflower and Chickpea Sheet Pan Meal


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.

Love This Sheet Pan Meal and Want More? Try These:

If you make this Sriracha roasted cauliflower and chickpea sheet pan meal, be sure to leave a comment and star rating letting me know how it turned out! Your feedback is so helpful for the EBF team and other EBF readers.

Sriracha Roasted Cauliflower and Chickpea Sheet Pan Meal

5 from 38 votes
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.
Roasted cauliflower and chickpeas on a sheet pan topped with cilantro.
Prep Time 10 minutes
Cook Time 27 minutes
Servings 3


  • 1 medium head cauliflower, broken into florets
  • 1 15 oz can chickpeas, drained, rinsed and patted dry
  • 1 1/2 Tablespoons olive oil
  • 3/4 teaspoon sea salt
  • 3/4 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
  • 1/4 cup chopped peanuts + extra for topping


  • 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.



Original recipe from Terra's Kitchen. 


Serving: 1/3 of recipe (without rice or toppings) Calories: 267kcal Carbohydrates: 36g Protein: 9g Fat: 11g Fiber: 9g Sugar: 12g
Course: Lunch/Dinner
Cuisine: Asian
Keyword: chickpea sheet pan meal


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Recipe Rating

    1. Sandie
      September 20, 2021 AT 9:36 pm

      5 stars
      This is such a quick, easy, and absolutely delicious meal. It had become a regular part of the rotation, and we make it at least once a month. I could not recommend it more!

      1. Brittany Mullins
        September 21, 2021 AT 12:13 pm

        Yay!! So pumped to hear this recipe has been a hit, Sandie. Thanks so much for trying it out and coming back to leave a review + star rating. It means so much to me!

    2. Jill
      August 16, 2021 AT 9:03 pm

      The sauce alone is to die for. I subbed in Go Ju Jiang, and am doing the cauliflower/beans on the bbq grill! This rocks!!!

      1. Brittany Mullins
        August 17, 2021 AT 12:39 pm

        Woo!! So pumped this recipe was a hit, Jill! Thanks so much for the review. It means so much to me!

    3. Chelsea
      July 10, 2021 AT 1:59 pm

      5 stars
      Quick, easy and delicious. We will definitely be having this again!

      1. Brittany Mullins
        July 12, 2021 AT 11:13 am

        Yay!! So glad this recipe was a hit, Chelsea! Thanks so much for the review. I really appreciate it 🙂

    4. Elizabeth
      June 22, 2021 AT 8:01 pm

      5 stars
      I made this for dinner tonight, and it was amazing! So flavorful and filling. I served it over a kale salad instead of rice.

      1. Brittany Mullins
        June 23, 2021 AT 10:48 am

        Woo!! I’m so glad this was a hit, Elizabeth! Thanks so much for trying it and coming back to leave a review. I really appreciate it!

    5. Milagros Cruz
      June 20, 2021 AT 2:14 pm

      5 stars
      I made this today and it was awesome. I didn’t have peanut, but I used unsalted pistachio.

      1. Brittany Mullins
        June 21, 2021 AT 10:59 am

        Woo! I’m so glad you enjoyed this recipe, Milagros! Thanks so much for the review 🙂

Parchment paper lined with protein balls.


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