Sheet Pan Roasted Veggie Bowl: The “Un-Boring” Healthy Dinner

Stop suffering through bland greens. This sheet pan roasted veggie bowl delivers caramelized broccoli and crispy chickpeas with zero cleanup. The secret is the velvety cashew glaze that turns simple plants into a rich, savory feast with an addictive crunch, making healthy eating feel like cheating.

Why This Recipe Rocks

• One Pan, Zero Stress: There is nothing quite as satisfying as tossing everything onto a single baking sheet and letting the oven do the heavy lifting. Cleanup is practically non-existent, giving you more time to unwind.
• Sauce That Craves Attention: The secret weapon here isn’t the veggies; it’s the dressing. This creamy drizzle adds a rich, velvety mouthfeel that ties every bite together perfectly.
• Texture You Can Hear: Soft, mushy vegetables are a thing of the past. High-heat roasting guarantees satisfyingly crisp chickpeas and tender-crisp broccoli that hold up beautifully against the fluffy quinoa.

A “Diet Hack” That Actually Tastes Good

As a food lover who refuses to sacrifice flavor, I spent years trying to find meals that fit a “wellness” lifestyle without feeling restrictive. This recipe is a prime example of my favorite kitchen philosophy: volume eating with high-flavor impact.

By pairing fiber-rich vegetables with plant-based protein, this vegan buddha bowl recipe keeps me feeling full and energized for hours. It’s not about cutting corners; it’s about smart assembly.

• High-Volume Satisfaction: You get a massive plate of food that is physically filling but doesn’t leave you feeling weighed down.
• Smart Fats: The cashews provide a richness that mimics dairy, making this a fantastic option for anyone looking to reduce lactose without losing that “cream sauce” comfort.
• Versatile Base: While I love quinoa here, you can easily swap it. If you are watching your carbs, try serving this over cauliflower rice—check out my guide on making flavorful cauliflower crumbles.

The Star Players: Roasted Vegetables with Chickpeas

The magic happens when you treat the chickpeas and vegetables with the same respect you’d give a roast chicken. We season them generously.

We use broccoli and cauliflower because they have all those nooks and crannies that catch the garlic powder and olive oil. When roasted, the florets get those irresistible crispy brown bits that explode with savory flavor.

The chickpeas transform in the oven, too. They go from soft to slightly crunchy, adding a necessary “bite” to the bowl. If you love experimenting with different dressings on your bowls, my Zesty Ginger Scallion Dressing is another fantastic topper for this mix.

Mastering the Creamy Cashew Sauce

If you’ve never made a cashew sauce, prepare to be amazed. It requires a high-speed blender to get that perfectly smooth consistency, but the result is worth it.

The “Quick Soak” Cheat:
Ideally, you soak cashews overnight. But let’s be real—dinner plans often happen last minute. pouring boiling water over your cashews and letting them sit for 45 minutes works just as well to soften them up for blending.

This sauce is savory, slightly cheesy (thanks to the nutritional yeast), and bright with lemon. It’s liquid gold.

Kitchen Tips & Storage

• Don’t Overcrowd the Pan: This is the golden rule of roasting. If the veggies are piled on top of each other, they will steam instead of roast. Give them space to ensure they get that delicious golden char.
• Make Ahead Magic: This is a meal prep champion. Store the roasted veggies and the sauce separately. The sauce will thicken in the fridge, so just whisk in a splash of warm water before serving to bring it back to life.
• Customize Your Grains: While quinoa offers a great protein boost, brown rice or even a bed of fresh greens works beautifully if you want a lighter lunch option.

Frequently Asked Questions

Can I use frozen vegetables?
Fresh is best for that specific roasted crunch. Frozen veggies tend to release more water and might result in a softer texture, though they will still taste good with the sauce.

Can I make the sauce nut-free?
If you have a nut allergy, you can substitute the cashews with sunflower seeds (soaked similarly) or use tahini as the main base, though the flavor profile will shift slightly.

Sheet Pan Roasted Veggie Bowl with Creamy Cashew Sauce

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This vibrant, plant-based meal is our spin on the classic Buddha bowl. It features perfectly roasted broccoli, cauliflower, and chickpeas, all seasoned with garlic powder for an extra savory kick. We serve it over quinoa and drizzle it with an irresistibly creamy cashew-garlic sauce, lightly balanced with a hint of maple.

• Author: Mollie
• Prep Time: 20
• Cook Time: 30
• Total Time: 50 minutes (excluding soak time)
• Yield: 4 servings 1x
• Category: Main Course, Lunch, Dinner
• Cuisine: American / Wellness

Ingredients

Scale 1x2x

For the Roasted Vegetables & Chickpeas:

• 1 large head broccoli (about 5-6 cups chopped) (approx. 500g)
• 1 large head cauliflower (about 5-6 cups chopped) (approx. 500g)
• 1 (15-ounce) can chickpeas (drained and rinsed) (approx. 250g)
• 2-3 tablespoons olive oil (30-45 mL)
• 1 teaspoon garlic powder
• ½ teaspoon fine sea salt (or to taste)
• Freshly ground black pepper (to taste)

For the Creamy Cashew Dressing:

• ¾ cup raw cashews (113g), soaked
• ⅓ cup nutritional yeast (approx. 22g)
• 3 tablespoons freshly squeezed lemon juice (45 mL)
• 2 tablespoons tahini (30 mL)
• 1 teaspoon maple syrup (optional, for balance) (5 mL)
• 1 large garlic clove
• ¼ teaspoon fine sea salt
• 9 tablespoons water (135 mL), or more as needed

For Serving:

• 1¼ cups uncooked quinoa (yields about 4 cups cooked)

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Instructions

1. Soak Cashews: Place the raw cashews in a bowl and cover with water. Soak overnight (at least 8 hours) in the refrigerator.Quick-Soak Method: If short on time, pour boiling water over the cashews and let them sit at room temperature for at least 45 minutes. Drain and rinse thoroughly.
2. Preheat Oven: Preheat the oven to 400°F (200°C). Line two large, rimmed baking sheets with parchment paper. Using two sheets prevents overcrowding and ensures the vegetables roast instead of steam.
3. Prep Vegetables & Chickpeas: Place a clean tea towel on the counter, spread the rinsed chickpeas on it, and gently pat them dry. In a large bowl, combine the chopped broccoli, cauliflower, and dried chickpeas, A food processor makes chopping broccoli and cauliflower much faster. Drizzle with the olive oil (2-3 tbsp), sprinkle with garlic powder, salt, and pepper, and toss well to coat everything evenly.
4. Roast: Spread the vegetable and chickpea mixture in a single, even layer across the two prepared baking sheets. Roast for 25 to 30 minutes. At the 15-minute mark, shake the pans to toss the contents, ensuring the chickpeas roll and everything cooks evenly. The vegetables are done when tender and lightly browned, and the chickpeas are golden and crispy.
5. Make Dressing: While the vegetables are roasting, prepare the dressing. Add the drained soaked cashews, nutritional yeast, lemon juice (Optional: add a little lemon zest for extra brightness), tahini, maple syrup (if using), garlic clove, salt, and water to a high-speed blender. Blend on high until the sauce is completely smooth and creamy. If it’s too thick, add more water, 1 tablespoon at a time.
6. Cook Grains: Cook the uncooked quinoa according to the package directions.
7. Assemble: To serve, divide the warm cooked quinoa among four bowls. Top each bowl with a generous portion of the roasted broccoli, cauliflower, and chickpeas. Drizzle liberally with the creamy cashew dressing.

Notes

• Allergy alert: This recipe contains tree nuts (cashews) and sesame (tahini). Substitute if needed.
• Storage: Store leftover dressing in an airtight container in the fridge for up to 5 days. It will thicken considerably when cold; simply let it come to room temperature or thin it with a splash of water before serving.
• Leftovers: Store leftover grains and the roasted veggie/chickpea mixture separately in the fridge for up to 4 days. Reheat in a skillet over medium heat or in the microwave.

Nutrition Facts per Serving: | Calories: 660 kcal | Total Fat: 29.2 g (Saturated Fat: 4.5 g) | Total Carbs: 80.5 g (Fiber: 17.1 g, Net Carbs: 63.4 g) | Protein: 28.3 g | Sodium: 544 mg

These values are approximate and may vary based on ingredients and preparation.

Nutrition

• Serving Size: 1 bowl (approx. 1 cup grains + 1.5 cups veggie mix)
• Calories: 660

Final Word

This sheet pan roasted veggie bowl has become a weekly staple in my house because it ticks every box: it’s comforting, filling, and incredibly easy to clean up. It proves that eating well doesn’t have to be complicated or boring. Remember, these are just my kitchen adventures—chat with your doctor for personalized nutritional tips!