Best 2 Portobello And Chickpea Sheet Pan Supper Recipes

**Portobello and Chickpea Sheet-Pan Supper: A Flavorful and Convenient One-Pan Meal**

If you're looking for a quick, easy, and flavorful weeknight meal, this Portobello and Chickpea Sheet-Pan Supper is the perfect choice. This colorful and satisfying dish features hearty portobello mushrooms, chickpeas, and a medley of roasted vegetables, all tossed in a simple but delicious marinade. With minimal preparation and cleanup, this one-pan meal is a lifesaver for busy weeknights. This article provides three variations of the recipe, catering to different dietary preferences and tastes. Whether you're a vegetarian, vegan, or meat-lover, there's a version of this sheet-pan supper that's perfect for you.

Let's cook with our recipes!

VEGETARIAN SHEET PAN DINNER WITH CHICKPEAS AND VEGGIES

Vegetarian Sheet Pan Dinner with Chickpeas and Veggies image

Adding chickpeas to root vegetables on a sheet pan makes for an easy dinner! Make sure to cut all the vegetables the same size or they won't cook properly!

Provided by Kim

Categories Fruits and Vegetables Vegetables Squash

Time 1h10m

Yield 8

Number Of Ingredients 14

Ingredients

2 (15 ounce) cans chickpeas, rinsed and drained
½ butternut squash - peeled, seeded, and cut into 1-inch pieces
1 onion, diced
1 sweet potato, peeled and cut into 1-inch cubes
2 large carrots, cut into 1 inch pieces
3 medium russet potatoes, cut into 1-inch pieces
3 tablespoons vegetable oil
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground fennel seeds
1 teaspoon dried rubbed sage
2 green onions, chopped

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
Place chickpeas, butternut squash, onion, sweet potato, carrots, and russet potatoes on the prepared sheet pan. Drizzle with vegetable oil and toss to coat.
Combine salt, black pepper, onion powder, garlic powder, ground fennel seeds, and rubbed sage in a bowl. Sprinkle over vegetables on the sheet pan and toss to coat.
Bake in the preheated oven for 25 minutes. Stir and bake until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more. Season with additional salt and black pepper to taste, and top with chopped green onion before serving.

Nutrition Facts : Calories 272.7 calories, Carbohydrate 49.8 g, Fat 6.2 g, Fiber 8.5 g, Protein 7 g, SaturatedFat 1 g, Sodium 541.5 mg, Sugar 5.8 g

VEGETABLE AND CHICKPEA SHEET PAN DINNER

Vegetable And Chickpea Sheet Pan Dinner image

This vegetable and chickpea sheet pan meal is perfect for a vegan weeknight dinner or a meal prep-friendly option that's effortless and made with simple ingredients. It's also freezer-friendly and gluten-free.

Provided by Oh My Veggies

Categories Main Course

Time 45m

Number Of Ingredients 15

Ingredients

1 1/2 cups broccolini (chopped)
1/2 cup red onion (chopped)
1 cup bell pepper (de-seeded chopped)
1 cup carrots (peeled and chopped)
1 cup zucchini (chopped)
2 cups sweet potatoes (diced)
1 can chickpeas (drained and rinsed)
1 tbsp olive oil
1/2 tbsp dried thyme
1/2 tbsp dried oregano
2 tbsp tamari
2 cloves garlic (minced)
1 tsp cumin
1 tsp garlic powder
1 tsp paprika

Steps:

Preheat the oven to 180 degrees C/ 350 F and line a large baking tray with parchment paper. Alternatively, you can lightly grease it with olive oil.
Add the broccolini, red onion, bell peppers, carrots, zucchini, sweet potatoes and chickpeas to a large mixing bowl. Stir together well, then add the olive oil, dried thyme and oregano, tamari, garlic, cumin, garlic powder and paprika, and mix together once again.
Transfer the vegetables and chickpeas to the baking tray, spreading them out into a single layer. Bake in the preheated oven for 35-40 minutes, until all of the vegetables are cooked through and crispy.

Nutrition Facts : Calories 359 kcal, Carbohydrate 61 g, Protein 14 g, Fat 8 g, SaturatedFat 1 g, Sodium 1189 mg, Fiber 12 g, Sugar 20 g, ServingSize 1 serving

Tips:

Prep Your Ingredients: Before starting, wash and chop your vegetables, chickpeas, and herbs. This will save you time and ensure everything cooks evenly.
Use Good Quality Olive Oil: Opt for extra-virgin olive oil for its superior flavor and health benefits.
Don't Crowd the Pan: Make sure your vegetables and chickpeas have enough space on the sheet pan to roast properly. Overcrowding can lead to uneven cooking.
Season Generously: Don't be shy with the spices and herbs! A good blend of seasonings will elevate the flavors of your dish.
Keep an Eye on the Pan: Different vegetables have different cooking times, so keep an eye on the pan and adjust the cooking time if needed.
Serve Immediately: This dish is best served hot out of the oven, so time your cooking accordingly.

Conclusion:

This Portobello and Chickpea Sheet-Pan Supper is a delicious and nutritious meal that is easy to prepare and packed with flavor. The combination of roasted portobello mushrooms, chickpeas, and vegetables creates a satisfying and colorful dish that is perfect for a weeknight dinner or a casual gathering. With its simple ingredients and straightforward cooking method, this recipe is sure to become a favorite in your kitchen. Try it out and let us know how you like it!