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!

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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!

4.81 from 63 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


  • 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


  • 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

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!

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Recipe Rating


  1. 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!

  2. 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!

  3. 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!

  4. 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.

  5. 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!

    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!

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

  7. 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.

  8. 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!