This sheet-pan dish is from Jackie Sobon’s new cookbook Vegan Yak Attack’s plant-based meal prep Requires little preparation and is packed with satisfying nutrition.
do you want:
For chickpeas:
2 (15-ounce) cans chickpeas, drained and rinsed
1/3 cup chopped yellow onion
2 teaspoons sunflower oil
1 teaspoon dried dill
½ teaspoon of salt
Half a teaspoon of garlic powder
¼ teaspoon black pepper
For the potatoes:
1 pound Yukon Gold potatoes, cut into wedges
2 teaspoons sunflower oil
2 teaspoons lemon pepper
½ teaspoon paprika
¼ teaspoon salt
12 ounces Brussels sprouts, shaved
For the dressing:
½ cup vegan sour cream
2 tablespoons of water
1 tablespoon minced chives
2 teaspoons lemon juice
¼ teaspoon dried dill
¼ teaspoon salt
For the garnish:
4 lemon wedges
what do you do:
- For the chickpeas, preheat the oven to 400 degrees and line two baking sheets with parchment paper. In a large bowl, combine the chickpeas, onion, oil, dill, salt, garlic powder, and pepper, tossing until evenly coated. Spread the mixture on a baking sheet.
- For the potatoes, in a large bowl, combine the potatoes, oil, lemon pepper, paprika, and salt, tossing until evenly coated. Spread the wedges on the other baking sheet in a single layer.
- Place both baking sheets in the oven and roast for 20 minutes. Flip the potatoes and move the chickpeas to one side of the baking sheet. Scatter the Brussels sprouts next to the chickpeas. Place the sheets back in the oven on the upside down rack and roast for another 20 minutes.
- For the dressing, whisk together the sour cream, water, chives, lemon juice, dried dill, and salt. Refrigerate the sauce until ready to serve. To serve, divide chickpeas, potatoes, Brussels sprouts and lemon wedges among 4 bowls or storage containers. Drizzle with sour cream sauce just before serving. Sauces and dishes can be stored separately in the refrigerator for up to 7 days.
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