B-well Sheet Pan Vegetable and Chickpea Bake

This Sheet Pan Vegetable and Chickpea Bake topped with a herby garlicnaise dressing is an easy vegan dinner that everyone will love.

Serves: 4
Time: 55 minutes
Recipe by: Thando Manyoni


1 medium butternut, cut into thick slices
1 red onion, cut into thick slices
1 large orange sweet potato, cut into large cubes
5 tbsp olive oil
1 tsp garlic powder
1 can chickpeas
2 tbsp tomato paste
1 tsp smoked paprika
Salt and Pepper

Herbed mayo dressing:
½ cup B-well garlicnaise
2 tbsp lemon juice
1 tbsp olive oil
3 tbsp finely chopped parsley
2 tbsp finely chopped dill
½ tsp cumin
Cracked black pepper


Preheat the oven to 180C.
Place the butternut, onion and sweet potato in a large bowl. Add half the olive oil, garlic powder, salt and pepper. Toss to combine.
Transfer the vegetables onto a baking sheet and roast the vegetables for 20 minutes.
In a separate bowl, combine the chickpeas, remaining olive, tomato paste, smoked paprika, salt and stir.
Remove the vegetables from the oven and toss. Scatter the chickpea mixture over the veggies and place the back in the oven for a further 20 minutes until golden and slightly crisp.
In the meantime, prepare the mayo dressing; combine the mayo, lemon juice, olive oil, parsley, dill, cumin, salt and pepper. Mix to combine. Add 2-3 tablespoons of water, until the desired consistency is achieved.
Remove the vegetables from the oven and plate. Spoon over the herbed may dressing and serve.

Chefs Tip: You could enjoy the bake as is or serve over a bowl of greens such as lettuce or rocket. 

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