Sriracha Cauliflower and Chickpea Sheet Pan Meal

4.82

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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!

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

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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Recipe Rating




103 Comments

  1. 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!

  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
    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.

  4. QQ, this sounds amazing except Sriracha and I are not friends… Any other substitute I could possibly try to have this lovely meal? Thank you for your amazing dishes!

    1. Hi Jenni – You could use another hot sauce if you prefer or someone mentioned they used chili crunch from Trader Joes. Let me know what you choose to use and how it works out for you!

  5. 5 stars
    I made this for dinner tonight, and it was excellent! I added quartered Bella mushrooms to use them up and had to use rice vinegar and soy sauce as I was out of apple cider vinegar and have never bought coconut aminos; otherwise, I followed the recipe. The flavor of the sauce was really tasty and imparted great flavor to the cauliflower. Thanks for a great recipe that I’ll surely make again.

    1. WOO! I am so excited to hear that you are loving this recipe, Lynda. The Mushrooms sounds like such a delicious addition. Thank you so much for coming back and sharing your review & star rating, it means so much to me.

    1. Woo! So glad to hear it, Milagros. Thanks so much for sharing! I really appreciate it.

  6. 5 stars
    Made this for dinner tonight- SO easy and super tasty! Had all ingredients in the pantry. I paired it with some shredded chicken and served over kale. I saved a small amount of the sauce to drizzle over the chicken and it was perfect! Love this meal- healthy easy and delicious 🙂

    1. Yay! I’m so happy this recipe was a hit, Madeleine. Thank you for sharing your review, I really appreciate it.

    1. Woo!! That makes me so happy to hear, Lori. Thanks for coming back to leave a review and star rating. It means the world to me!

  7. 5 stars
    Another delicious and healthy meal from EBF. I make this at least once a month minimum. It’s filling and nutritious and I can’t stop eating it!

  8. 5 stars
    I never comment on recipes but this one is unbelievably good. Even the meat-loving family members ask for this again and again. It’s one of those dishes that is half gone before it gets to the table because everyone has been snatching it off the pan.

  9. 5 stars
    Made this for dinner tonight and it was delicious! Made as is, just added some pan fried tofu that needed to get eaten. Will definitely be adding this to my go to list!

  10. 5 stars
    I’ve been wanting to incorporate more meatless meals into our diet and found this one. Wasn’t expecting much but decided to give it a try because the reviews seemed good and I am so glad I did! I followed the recipe exactly and it was amazing! It was so good I can’t wait to eat the leftovers. This will definitely be added into my meal rotation! Thanks!

  11. 5 stars
    This was so good. I made a couple of substitutions based on what I had on hand (honey and soy sauce instead of maple syrup and coconut aminos). But most notably I had yellow chili sriracha sauce which made a delicious and bright dish. I served it over quinoa with a drizzle of curry yogurt dressing.

    1. Pumped to hear this recipe was a hit, Lacey. Thanks so much for trying it out and coming back to leave a review. It means so much to me!

  12. 5 stars
    The best use of that head of cauliflower that HAS to get used. Tossed this together and used the sriracha sauce on top of shrimp, added jasmine rice under and topped with this for a spicy, yet delicious dinner. Easy to make and used my Pampered Chef stone so it roasted perfectly. I did adjust the sriracha down a bit as I made it with my kids in mind, but everyone was happy!

    1. Woo!! So happy to hear you enjoyed this recipe, Caroline! Thanks so much for trying it out and coming back to leave a review. I really appreciate it!

  13. 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. 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!

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

  15. 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. 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!

  16. 5 stars
    I made this today and it was awesome. I didn’t have peanut, but I used unsalted pistachio.

  17. 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. 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!

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

  19. 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 :).

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

  21. 5 stars
    this was so delicious. i felt like i made a restaurant quality meal here at home. thanks for helping me through the pandemic with this delicious recipe.

    1. Ahh yay! That makes me so happy to hear. Thanks for making my recipe and for coming back to leave a review. I so appreciate it!

  22. 5 stars
    Just delicious!!! I served this tonight with Asian Salmon and it was so good! I thought we would have leftovers but we ate every bite. I did cut the sriracha in half for my husband who doesn’t love his food too spicy and it was perfect. Thank you. I will be making this again.

    1. Woo!! So glad you loved this recipe, Cheryl. Thanks for making it and for coming back to leave a review. I really appreciate it. 🙂

  23. 5 stars
    Hey I love your Blog and this is an amazing food recipe, but what do you think about Keto?! What’s your opinion on Custom Keto Diets? If your interested in more information about Keto, here’s a FREE Offer!

  24. 5 stars
    Holy cow this was amazing! Super easy and delicious. Because my oven runs hot, I roasted at 425 and flipped the pan around halfway through. Only broiled for 1 minute to avoid burning things. It is extremely spicy so next time I might reduce the sriracha a little bit. To be fair, eating it with rice would cut the heat a little. I was too impatient and ate it plain 🙂

  25. 4 stars
    The Healthy food is so important with the exercise to keep our self health. And meals like this are the best for an Healthy living.

    1. Woo!! So glad you enjoyed this recipe, Christen. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂

  26. 5 stars
    Made this as a side to pineapple salsa topped salmon and it was a great pair. Delicious and simple! Thank you!!!

  27. 5 stars
    This was sooooo good! I doubled the sauce and it was perfect served over brown rice. It also made enough leftovers for two lunches which is always a huge plus. Definitely will be making this again!

    1. Woo!! So glad this recipe was a hit. Thanks for making it and for coming back to leave a review. It means the world to me. 🙂

  28. 5 stars
    Made this recipe the other night. It was amazing! My husband and I loved every bite. It has the perfect amount of spicy yet is still so flavourful It was also extremely easy and quick to make, which is helpful with a baby :). I will 100% be making this again!

  29. 5 stars
    This was so dang good!!!! OMG. I’ve already added another head of cauliflower to my grocery cart to make this again this week. The sauce is spectacular and the whole thing comes together so quickly. Plus I love a one pan meal. Thank you Brittany!

    1. Oh yay!! So glad this recipe is a hit, Amber. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it.

  30. 5 stars
    I don’t normally come back and comment, but this was so, SO good!! I’m already thinking about the leftovers I saved for lunch tomorrow!!

  31. 5 stars
    Loved this recipe! Great sauce! Served with quinoa and roasted diced sweet potato as well.Thank you!

    1. So glad you enjoyed this recipe, Shelly! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3

  32. 5 stars
    This is so delicious! I made with some quiona and it was a really filling dinner. Next time I’ll add 1 tablespoon of sriracha instead of 2 though, this was a little hot.

    1. Ahh yay! So glad you enjoyed this recipe, Ally. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

  33. 5 stars
    I made this last night and it did not disappoint! It was so, so, so, very good! I didn’t have coconut aminos or maple syrup, so I subbed Braggs liquid aminos and honey in their place. Turned out delicious!

    1. I’m so glad you enjoyed this recipe, Dianna!! Thanks for trying it and for coming back to leave a comment + star rating. I so appreciate it!

  34. 5 stars
    I’ve made this twice now and it is so good, especially for something made with mostly pantry ingredients! I used green sriracha sauce and served with brown rice. Thank you for the recipe!

    1. Ahh yay! I’m so glad you enjoyed this dish, Amy. Thanks so much for trying it and for coming back to leave a comment + star rating. I really appreciate it. <3

  35. 5 stars
    This recipe is AMAZING!!!! I wish I had doubled the recipe because my husband and I fought over a second helping! I had some shiitake mushrooms that we going to go bad so I roasted them with the cauliflower and chickpeas as well. And that sauce, seriously SO GOOD! I will be making it again ASAP!!! Thank you!

    1. Ahh that makes me so happy to hear, Ashley!! I’m so glad this recipe was a hit! Thanks for trying it and for coming back to leave a comment + star rating. It’s super helpful to other readers, so I appreciate it. <3

  36. 5 stars
    This is such a good recipe! Really easy and hands-off, so I could do other things while dinner was essentially making itself. Would definitely make again!

    1. Yay!! So glad you enjoyed this recipe, Melissa. Thanks for trying it and for coming back to leave a comment and star rating. It means the world to me.

  37. 5 stars
    I made this for dinner last night and it was delicious! My husband loved it and said it was one of the best things I ever made. I will definitely make this again.

    1. Ahhh that makes me so happy to hear, Talia. 🙂 I’m so glad this recipe was a hit! Thanks for trying it and for coming back to leave a comment and star rating. I really appreciate it!

  38. 5 stars
    Just made this as a quick lunch and it was SOOO good!! I didn’t have chickpeas on hand so I subbed cubed Tempeh and it worked perfectly! Thanks for the great recipe!

    1. Ahh yay!! I’m so glad you enjoyed this recipe, Michaela!! Thanks for coming back to leave a comment + star rating. I really appreciate it. <3

    1. Ahh yay!! That makes me so happy to hear, Christina!! I’m so glad you enjoyed this recipe. Thanks for trying it and for coming back to leave a comment + star rating. I so appreciate it!

  39. 5 stars
    We are big fans of sriracha, cauliflower and sheet pan dinners so this was right up our alley. Delicious! I was out of peanuts so subbed toasted cashews. Thank you.

    1. Ahh that makes me so happy to hear, Shelly!! I’m so glad this recipe was a hit. Thanks for giving it a try and for coming back to leave a comment + star rating. I really appreciate it!

  40. 4 stars
    Really enjoyed this recipe! I highly recommend it. Lots of great flavors. I subbed reduced sodium soy for the coconut aminos but now I plan to buy the aminos and give a try since they are much less sodium that even reduced sodium soy sauce.

    1. I’m so glad you enjoyed this recipe!! Thanks for coming back to leave a comment + star rating. I so appreciate it!

    1. Ahh that makes me so happy to hear!! Thanks so much for trying this recipe, Anna. I’m glad you enjoyed it!

  41. 5 stars
    I made this tonight and it was truly delicious. I didn’t have any peanuts for a garnish – that would have been delicious. I also didn’t have any coconut aminos so I substituted Braggs aminos.

    1. Ahh yay!! So happy to hear that you loved this recipe, Rebecca! Thanks for giving it a try and for coming back to leave a comment + star rating. I so appreciate it! <3