Vegan Moroccan Sheet Pan Dinner

Step 1

Preheat the oven: Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper for easy cleanup.

Step 2

Prepare the Sheet Pan: Add the sweet potato, cauliflower, bell pepper, onion, and chickpeas to the baking sheet. Drizzle with olive oil (or broth for oil-free), then sprinkle with cumin, paprika, coriander, cinnamon, turmeric, salt, and black pepper. Toss well to coat evenly, then spread everything into a single layer.Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes and cauliflower are fork-tender.

Step 3

Make the Spiced Yogurt Sauce: While the veggies roast, whisk together the yogurt, parsley or cilantro, lemon juice, agave or maple syrup, cumin, garlic powder, salt, and black pepper in a small bowl. Set aside.

Step 4

Finish & Serve: Once roasted, squeeze fresh lemon juice over the veggies. Drizzle with yogurt sauce, sprinkle with parsley or cilantro, and top with almonds or pistachios if using. Serve over couscous, quinoa, or rice, or with warm pita. Enjoy with extra yogurt sauce on the side!Storage: Store leftovers in an airtight container for up to 4 days. Keep the yogurt sauce separate. Warm in the oven at 350°F (175°C) for 10 minutes or microwave until hot.