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.

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

Sriracha Roasted Cauliflower and Chickpea Sheet Pan Meal

Brittany Mullins
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.
4.94 from 31 votes
Prep Time 10 mins
Cook Time 27 mins
Course Lunch/Dinner
Cuisine Asian
Servings 3
Calories 267 kcal

Ingredients
  

  • 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

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: 267kcalCarbohydrates: 36gProtein: 9gFat: 11gFiber: 9gSugar: 12g
Keyword chickpea sheet pan meal
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Recipe Rating




    60 comments
    1. Faith
      May 17, 2021 AT 5:02 pm

      This has become a go-to meal in our house! So delicious, and actually spicy! I love how you add the sauce last so that the cauliflower stays crispy. We like to serve it over rice and with another veggie like green beans.

      1. Brittany Mullins
        May 18, 2021 AT 3:14 pm

        Yay! This makes me so happy to hear, Faith! I’m so glad everyone is enjoying this recipe. Thanks so much for the review. I really appreciate it!

    2. Brittney Lieb
      May 17, 2021 AT 2:00 pm

      5 stars
      This is my new go to meal prep recipe! I had it for lunch today and it was amazing! It smelled great coming out of the microwave too! I’m not a huge fan of spice, so I added just a tbsp of brown sugar to the sauce to tone down the heat, and it came out delicious! Will definitely have to add this into my work week lunch rotation! Another EBF recipe that I love 💕

      1. Brittany Mullins
        May 18, 2021 AT 3:18 pm

        Woo!! I love hearing this, Brittney! I’m so glad this recipe has been a hit. Thanks for the review. I really appreciate it!

    3. Tammy Corrado
      May 2, 2021 AT 5:38 pm

      5 stars
      Delicious! Will definitely be making again!

      1. Brittany Mullins
        May 3, 2021 AT 11:49 am

        Yay!! That makes me so happy, Tammy! Thanks for the review. I really appreciate it!

    4. Annie
      April 25, 2021 AT 1:31 pm

      5 stars
      This is delicious and a regular in our dinner rotation. Planning on making a double batch next time so there are actually leftovers for lunch the next day :).

      1. Brittany Mullins
        April 26, 2021 AT 10:56 am

        So glad you enjoyed this recipe, Annie! Thanks for the review 🙂

    5. Jennifer
      March 22, 2021 AT 9:32 pm

      5 stars
      Another great recipe – thank you Brittany. I had to make a couple of substitutions based on what I had on hand – chili garlic sauce for the Sriracha and yellow onion for the green onion – but it was delicious regardless! Served it with shrimp burger on top for extra protein. Making the peanut tofu tonight.

      1. Brittany Mullins
        March 23, 2021 AT 1:53 pm

        So glad you loved this recipe, Jennifer!! Thanks for coming back to leave a review. I so appreciate it!

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