![Two bowls of our Sweet Potato and Chickpea Sheet Pan Meal for a simple and delicious vegan dinner](https://minimalistbaker.com/wp-content/uploads/2019/05/Sheet-Pan-Dinner-Curried-Sweet-Potatoes-Crispy-Chickpeas-Cabbage-and-Greens-1-pan-required-simple-ingredients-SO-satisfying-glutenfree-plantbased-dinner-curry-sweetpotato-recipe-minimalistbaker_-4.jpg)
Sweet potatoes and chickpeas are two of my favorite foods, and curry powder is one of my favorite spice blends, so it was only a matter of time before the three collided.
This dish is made entirely on one baking sheet — our favorite kind of dinner. Let’s do this!
![Wood cutting board filled with ingredients for making our Curried Sweet Potato Sheet Pan Dinner](https://minimalistbaker.com/wp-content/uploads/2019/05/Sheet-Pan-Dinner-Curried-Sweet-Potatoes-Crispy-Chickpeas-Cabbage-and-Greens-1-pan-required-simple-ingredients-SO-satisfying-glutenfree-plantbased-dinner-curry-sweetpotato-recipe-minimalistbaker_.jpg)
This 1-pan meal starts with chickpeas, sweet potatoes, and cabbage, which are added to a baking sheet and drizzled with oil to help them tenderize and crisp.
For flavor, we went with a blend of curry powder, garam masala, fresh ginger, onion, and garlic!
Both curry powder and garam masala are Indian spice blends. However, garam masala (meaning “warm spices”) is more commonly used in Indian cooking, whereas most curry powder available in stores today is a blend of spices developed by the British to evoke common Indian flavors. Learn more about the history of garam masala here, and try an authentic preparation for garam masala here!
![Baking sheet filled with sweet potatoes, cabbage, and chickpeas topped with curry powder](https://minimalistbaker.com/wp-content/uploads/2019/05/Sheet-Pan-Dinner-Curried-Sweet-Potatoes-Crispy-Chickpeas-Cabbage-and-Greens-1-pan-required-simple-ingredients-SO-satisfying-glutenfree-plantbased-dinner-curry-sweetpotato-recipe-minimalistbaker_-2.jpg)
After a short bake in the oven, this sheet pan meal is ready to eat!
![Baking sheet filled with freshly roasted cabbage, chickpeas, and sweet potatoes for a simple vegan Sheet Pan Dinner](https://minimalistbaker.com/wp-content/uploads/2019/05/Sheet-Pan-Dinner-Curried-Sweet-Potatoes-Crispy-Chickpeas-Cabbage-and-Greens-1-pan-required-simple-ingredients-SO-satisfying-glutenfree-plantbased-dinner-curry-sweetpotato-recipe-minimalistbaker_-3.jpg)
![Bowl of tahini sauce beside bowls of our Sweet Potato Sheet Pan Dinner for a simple and delicious meal](https://minimalistbaker.com/wp-content/uploads/2019/05/Sheet-Pan-Dinner-Curried-Sweet-Potatoes-Crispy-Chickpeas-Cabbage-and-Greens-1-pan-required-simple-ingredients-SO-satisfying-glutenfree-plantbased-dinner-curry-sweetpotato-recipe-minimalistbaker_-8.jpg)
We hope you LOVE this recipe! It’s:
Simple
Fast
Versatile
Customizable (based on season, veggies, sauces, spices, etc.)
Wholesome
& Delicious
This would make the perfect weeknight meal when you need something hearty and flavorful on the table fast! Our favorite pairing is massaged or steamed kale, lemon juice, and tahini. But we include more sauce recommendations below! It would also be delicious atop grains, such as Brown Rice, White Rice, or Quinoa.
Into easy, plant-based dinners? Check out our Easy Tofu Pad Thai, Quinoa Gado Gado Bowl, 20-Minute Tofu Stir Fry, Simple Chickpea Bolognese, and 20 more dinner ideas!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
![Bowls filled with steamed kale, tahini sauce, and our Sweet Potato Sheet Pan Dinner recipe](https://minimalistbaker.com/wp-content/uploads/2019/05/Sheet-Pan-Dinner-Curried-Sweet-Potatoes-Crispy-Chickpeas-Cabbage-and-Greens-1-pan-required-simple-ingredients-SO-satisfying-glutenfree-plantbased-dinner-curry-sweetpotato-recipe-minimalistbaker_-9.jpg)
Sheet Pan Meal: Curried Sweet Potato & Chickpeas
Ingredients
VEGGIES + CHICKPEAS
- 1 large sweet potato, skin on, cut into wedges (organic when possible)
- 2 cups thinly sliced cabbage (or sub cauliflower or other seasonal vegetable)
- 1 (15-oz) can chickpeas, rinsed, drained, and dried
- 1/2 cup finely diced red onion
- 1 Tbsp minced ginger
- 1 Tbsp minced garlic
- 2 Tbsp avocado or melted coconut oil
- 1/2 tsp sea salt
- 2 Tbsp curry powder (or store-bought)
- 1/2 tsp garam masala
FOR SERVING
- 2-3 cups kale (or other green)
- 1/4 cup tahini, DIVIDED (or sub Lemon Tahini Dressing, Green Curry Tahini Dressing, Mango Chutney, or Green Chutney)
- Sesame or hemp seeds (optional)
- Cilantro (optional)
- Lemon wedges (optional)
Instructions
- Preheat oven to 410 degrees F (210 C) and line a large baking sheet with parchment paper or a silicone baking mat.
- Add sweet potato wedges, cabbage, and chickpeas to the pan. Top only the veggies (not the chickpeas) with the diced onion. Then sprinkle garlic and ginger over the whole pan (including the chickpeas).
- Drizzle with oil, sprinkle on salt, curry powder, and garam masala.
- Use your hands to toss each section (sweet potatoes, cabbage, and chickpeas separately), to fully coat with oil and seasonings. Add more of either as needed.
- Bake for 30 minutes, then remove from oven, toss chickpeas and cabbage (separately), and flip sweet potatoes to ensure even baking. Return to oven and bake for an additional 10-15 minutes or until the sweet potatoes are golden brown and tender, cabbage is tender, and chickpeas are golden brown and slightly crispy.
- To serve: Steam kale or massage with lemon juice and olive oil and divide between plates, then top with sweet potatoes, cabbage, and chickpeas. Drizzle on the tahini (or dressing of choice) and serve. Sesame seeds, lemon wedges, or cilantro make nice additional garnishes (all optional).
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
Andrea says
I made this as lunch meal prep last week and my house smelled delicious. It tasted great every day warmed up in the microwave, I really enjoyed the fresh flavours of the onion, garlic and ginger with the curry and masala spices. I did need about 2 TBSP more oil than listed. to get everything to mid together, but as the recipe mentioned, more may be needed.
I made a small batch of lemon couscous and it together with the above recipe there was enough for four small lunches. The tahini dressing is a new favourite.
Amazing! That sounds like a lovely pairing. Thank you for sharing, Andrea! xo
K says
Super yummy. Husband loved it. But what is the point of the minced onions, ginger, garlic? ALL the bits rolled off the veggies, & burned on the pan. Maybe they smoked up some flavor as they incinerated, but what am I missing? A good bit of the curry powder remained on the pan, too– only some got picked up after oiling and tossing veggies. I used cauliflower, vs cabbage, and white beans vs chickpeas.
Thank you for sharing your experience! Sorry the onions, ginger, and garlic didn’t stay on well. Adding a bit more oil should help, or you could cut the onion into slices/wedges, if preferred!
Heather says
Super delicious, I roasted a beet with the vegetables and used it to make your beet hummus as a dressing. Will definitely make again!
We’re so glad you enjoyed it, Heather. Thanks so much for the lovely review! xo
Rebecca says
So good! It’s perfect with the lemon tahini dressing. I will definitely make this again.
We’re so glad to hear it! Thank you for the lovely review, Rebecca! xo
Shelley says
When you say 1 large sweet potato, could you give an estimated weight in grams? Not sure if the potats in S. Africa are the same size as yours!
Hi Shelley, About 400 g, but any size would work fine! Hope you love it!
Cheryl says
I’ve made this meal at least 3 times now and it always satisfies. I love the flavors!
Wonderful! We’re so glad you enjoy it, Cheryl! xoxo
Greg says
What is the purpose of dividing the tahini?
Hi Greg, it’s divided between serving bowls/plates so everyone gets tahini =)
Carol Greenwood says
Absolutely amazingly delicious!!
Woohoo! Love to hear this. Thanks so much, Carol!
Katie Rossi says
When using canned chickpeas do you remove the skins?
Nope, we don’t find it necessary.
D says
This recipe is delicious. We didn’t have curry powder on hand so we just used the garam masala. Everything smelled so good and tasted great. Will be making this one again – Thank you!
Yay! Thanks so much, D! So glad you enjoyed!
Abby says
Once again the flavors were spot on! It came together in about 15 min and was ready in an hour just like the recipe said. I omitted the oil and added some soy sauce (just a little) so that the seasonings stuck to the veggies and chickpeas. It turned out great! A great hearty meal and I’m looking forward to my leftovers! :)
Yay! Thanks so much for sharing, Abby! xo
Maren says
I really liked the concept for this dish as well as the flavors and components, but I thought the amount of curry was way too much and just overwhelmed the dish. I would suggest starting with just 1 tablespoon.
Hi Maren, thanks for the feedback! Did you use our DIY curry powder or store-bought? If using store-bought, we wonder if the flavors may have been stronger.
Sarah says
Had this today and it was amazing! I make your recipes multiple times a week and love the recipe search and filter section. I’ve tried at least 50 recipes and have loved every one! This was is my new favorite
Aw, yay! We’re so glad you enjoy our recipes, Sarah. Thanks so much for the lovely review! xo
Katherine says
One of my favorite go-to healthy, easy, vegan dinner recipes. Delicious!
Thanks, Katherine!
Kara says
This was delicious!! It was fast and easy. I did half cabbage and other half cauliflower. I also added all suggested toppings. And I chose to do the lemon and olive oil massaged kale – I added some salt too. My 9 year old ate the entire bowl so quickly! Thanks!!
Yay! We’re so glad you both enjoyed it. Thanks so much for the lovely review, Kara! xo
Sara says
Delicious!
Used white beans instead of chickpeas as I had them on hand, worked perfectly as a substitute.
Lovely! Thanks for sharing, Sara!
Christine says
I have a question- and will comment after I make this meal :).
I have a bunch of napa and green cabbage from a CSA. Can I make this with green cabbage with similar results?
Thanks- this looks amazing!
Yes!
Cathy says
This was lovely! Replaced sweet potato with butternut squash, and cabbage with spring greens.
Made a lemon tahini dressing, was delicious!
We’re so glad you enjoyed it, Cathy. Thanks for sharing! xo
Jess N says
I really don’t like tahini anything really but decided based on all the other reviews to make the lemon tahini dressing with this meal. Still not a fan of tahini and probably wouldn’t eat this dressing with any other meal but it truly complimented this and I can’t wait to make it again! Thanks for another amazing meal.
So glad you enjoyed this one! Thanks for sharing, Jess!
Kelly J says
This recipe is amazing! We have it once a week:). Love the flavor and the simplicity! Makes for a perfect weekday meal.
Whoop! Thanks for the lovely review, Kelly! xo
Nicole says
I love this recipe! Hearty and filling but healthy, and it’s fairly quick and easy and minimizes dishes which I so appreciate. I had green cabbage to use up, and whisked the spices/ginger/garlic into the oil in a bowl and then tossed everything well before arranging on the pan to bake. I didn’t segregate, and it turned out fine, so it’s a forgiving recipe too. Topped with the lemon tahini sauce (also great). I see a comment about squash instead of yam, so I might try that in future to use some acorn squash kicking around.
We’re so glad you enjoyed this one, Nicole! Thanks so much for the lovely review!
Sheri says
This recipe sounds great! I’ll have to adapt it to fit my diet (low tolerance for cabbage and none for the pepper that would be in the Garam Masala/curry powder)—and that’s very doable. Just want to say I’m so glad I found your blog; you have such good recipes!
My question pertains to substituting for potato starch that’s in lots of GF flour blends. Looking for an easy, least amount of necessary ingredients GF baking mix. If you have any suggestions, I’d love to know.
Many thanks for your awesome work!
Aw, thanks Sheri! We’re so glad you enjoy our recipes! We’d suggest checking out the comments on this post for potato starch subs: https://minimalistbaker.com/diy-gluten-free-flour-blend/. Hope that helps!
Sofía says
Hi! Did you cook the chickpeas before the oven? Thank you!!
If you’re using dry chickpeas, then yes, they will need to be cooked first. We used canned, so there was no cooking needed. Hope that helps!
Jennifer says
I made this because I was intrigued by the roasting of purple cabbage. I am always looking for ways to use the cabbage because it’s not always a natural fit for recipes and a head goes a long way!
This dish was delicious! I used ground ginger instead of fresh and yellow onion since I didn’t have red. I ate the meal with the lemon tahini dressing which was needed to give some wetness to the food. I agree with the other commenters that the vegetables roasted in much less time than given. At 30 minutes my chickpeas were a little dried out.
I will definitely be making this again, and possibly trying to go without the oil.
We’re so glad you enjoyed it, Jennifer! Thanks so much for sharing!
Rachelle says
This is yet another fabulous recipe. I have never roasted purple cabbage, so that was kind of neat. I used my convection roast setting at 400. It took about 35min to roast everything and I added some sliced poblano peppers to the sheet pan for the last 10minutes. My sweet potato was huge and I think I ended up with way more than 2 cups of cabbage. But it all worked out. The flavors all go so well together. We made it for lunch for the two of us and had very little left over. The lemon tahini sauce brought it all together nicely. We will definitely make this again. Thanks so much!
We’re so glad you enjoyed it, Rachelle! Thanks so much for sharing!
Diana says
Another amazing recipe! I found that things cooked a little more quickly for me, so next time I’ll check/flip them at 20 minutes instead. I used a few handfuls of precut coleslaw instead of sliced cabbage and it worked well! I paired with the lemon tahini dressing and it was super delicious. Also like another reviewer said, this is such a yummy way to cook sweet potatoes – they get nice and caramelized. Thank you!
We’re so glad you enjoyed it, Diana! Thanks for sharing!
Leigh Ann says
Wonderful!! Made this dish last night and doubled it to accommodate the family. I placed the sweet potatoes and cabbage on one pan and chickpeas on the other. It took the same duration of time to bake- 30 minutes plus an additional 10 (as written). I served with air fried tofu (lightly seasoned with ginger, salt and curry powder) and made the green curry tahini dressing and “drizzled” on the top. Will absolutely make again!
We’re so glad you enjoyed it, Leigh Ann! Thanks so much for sharing!
Rachel says
I’m eating this right now and it’s so good. Doing (almost) everything on a sheet pan really cuts down on the labor of making a bowl with lots of elements. I skipped the red onion because I was in a hurry and this is still very flavorful. I added some sauteed kale and topped with sesame seeds, scallion, and a tahini-lime sauce.
Two notes: this cooked fast for me, about 30 minutes total. And next time I would put the chickpeas in first, because the vegetables cooked through before the chickpeas crisped up.
Thanks so much for sharing, Rachel! We’re so glad you enjoyed it!
Rachel says
Just made this again and was reminded how wonderful and easy it is! With a half cup of farro or another grain, this makes a great weekday lunch. Please do more sheet pan meals like this!
One thing I forgot to add last time is that the salt was way too much for me (like twice as much).
Thanks for sharing, Rachel! We’ll add it to our ideas list.
Erin says
This was delicious! We wanted something wholesome and fresh and easy and this was perfect. My partner isn’t a huge curry powder fan so I used just a little and also sprinkled on some cumin and smoked paprika and it turned out great. I did find that putting just tahini on it was a little dry so will try making a tahini based dressing instead but overall so good!
We’re so glad you enjoyed it! The tahini dressing definitely takes it up a notch =) Enjoy!
Heather says
Delicious! Easy to make and wow your family!
Tammy says
I did this almost exactly as written and it’s a wonderful, easy meal. My question is around the oil. I used a little spray as opposed to the drizzle and I am trying to eventually eliminate oil from my diet. How would you modify it without oil? Any tips for me?
That’s a great question! I too am experimenting with less oil (we’re in the same position). I’d say follow this as a loose guide. And just skip the oil on the chickpeas!
Kalyani Tavisala says
This bowl was excellent. Made it this week; added a few more veggies and paired it with lemon tahini dressing, and it was simply fantastic. Thanks, Dana, for the beautiful recipe.
We’re so glad you enjoyed it, Kalyani! xo
Dawn says
Just like other recipes from Minimalist Baker, this one did not disappoint! I used green cabbage instead of red and only needed to add just a little more salt. No need for the dressing or optional garnishes, the dish was absolutely delicious as is.
So kind! Thanks for sharing, Dawn!!
Maia says
Love this bowl! I always add whatever veggies I have laying around and it turns out so great. The lemon tahini dressing pairs so well.
Thanks so much for the lovely review, Maia. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Steff says
This was ridiculously good, though I had to make some tweaks based on what I had: I used small creamer potatoes instead of yams, a shallot instead of a red onion, and added 2 large carrots (cut into sticks) to make up for the missing yam sweetness. I didn’t have garam masala but used a madras curry powder that was great as the lone spice. I served it on a bed of baby spinach (automatic steaming!) and topped it with the green chutney (made with a tiny bit of yogurt rather than avocado), and I added a bit of BBQ sauce to the potatoes to serve. Will definitely make again, even if just for the cabbage (and carrots) as a side.
We’re so glad you enjoyed it, Steff! Thanks for sharing your experience!
Daniela says
I follow this recipe and didn’t realize I was out of tahini sauce. And it was still excellent! I definitely will make it again.
Thanks for sharing, Daniela!
Juliana says
I’ve been making Minimalist Baker recipes for years but this is by far my favorite for a quick and easy weeknight meal!
Whoop! We are so glad you enjoy it, Juliana! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Stephanie P says
This was super tasty and flavorful and we all loved it! I roasted the kale instead of steaming them, seasoned with a bit of curry, garam masala, onion powder and sea salt. I made a chipotle ranch dressing using the primal kitchen chipotle lime mayo as a base and used the leftover turkey meatballs I had made the night before. Not everyone in the family likes chickpeas but they do like hummus, so I had that on the side for dipping the meatball. We will keep this meal in our rotation for sure.
Yay- so glad to hear it, Stephanie! Thanks so much for the lovely review!
Tonya says
Made a double-ish batch of this last night and was a bit nervous about how the curry would go over as my bf says he does not like Indian food, plus we’ve been eating so many chickpeas lately. It also seemed like there was a LOT of curry powder going over everything, so I stopped at 3/4 the amount. BUT! This. was. so. good. I think the full amount of curry would have been fine. I used green cabbage, and honestly, that part of the meal alone is worth repeating. We topped it with a 3-ingredient tahini dressing recipe I found on the site (tahini, garlic powder, salt), that I added lemon juice and chopped cilantro to. This will be a staple for our meal prepping for sure!
We’re so glad you enjoyed it, Tonya! Thanks so much for the lovely review!
Taylor says
I thinly sliced the red onion and mixed it in with the cabbage instead, and also added extra garlic and ginger. This is my new favorite way to season sweet potatoes.
Kerry Lenaghan says
This meal was PHENOMENAL! Because I was in a little bit of a rush I used a quarter teaspoon of ground ginger in lieu of fresh but it didn’t seem to matter because it was delicious. I could eat this all day long! (I also substituted on olive oil for coconut oil so that I didn’t have to melt it!!)
Mel says
Can you sub green cabbage for the red cabbage?
Sure!
Meera says
if I use chickpeas I cook from scratch, will they crisp up in the oven the same way the canned ones do? Do I need to do anything differently using fresh chickpeas?
These chickpeas don’t get *super* crispy anyway, just golden brown. So yes, home cooked should work well!
Jenna says
SO YUM! Switched out the cabbage for cauliflower. I loved this dish! Served it on a bed of fresh baby kale and spinach. Didn’t use a topping and I don’t think it needed it!?
Linda Heussner says
I made this today and my husband and I loved it! I used coconut oil and increased the ginger and garlic by 50%. We had the dish with steamed baby bok choy and mango chutney. I kept the cabbage and chickpeas in for a little longer.
What a treat!
Brai says
This recipe is awesome and so simple! I added lemon juice to the water when I steamed the kale, and it turned out great. Because I’ve made this recipe a few times, I have also tried keeping the chickpeas in the oven a bit longer to get them crispier, and I like it both ways. Store-bought goddess dressing tastes great with it (didn’t have tahini on hand). Definitely a go-to for me.
Love the modifications! Thanks for sharing, Brai!
Sylvia says
This was a wonderful dish-thank you. I totally recommend making the tahini dressing too!
Thanks so much for the lovely review, Sylvia. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Sylvia says
Absolutely! It’s a 5-star recipe!
Thanks =)
Sarah says
Delicious! Just what I needed after a day of holiday treats. I turned down the temp a smidge and used ghee instead of avocado or coconut oil. Highly recommend using all of the optional toppings!
Whoop! xoxo
Michael says
I just cooked this dish for my Mother and both of our minds were blown. I can’t believe how much flavor is packed into something so healthy. The tahini was an especially nice touch!
Sincerely, a struggling-to-be vegetarian.
We’re so glad you both enjoyed it, Michael! Thanks so much for sharing!
JP says
I love this recipe! I have made it a few times now! I used brussel sprouts instead of the read cabbage because I didn’t want to have half a red cabbage to think about using. They turned out great! I made the lemon tahini dressing to go with it too. Soo good! I had it with some baby spinach leaves both times but that’s because it is just what we had in.
We’re so glad you enjoy this recipe! Thanks so much for sharing!
Lila Goodman says
This was so easy and SO delicious!!!! I did massaged Kale. The subtle flavors are so good together and its simple to make!
Thanks so much for the lovely review, Lila. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Neo says
My son has decided he’d like to explore being vegan, 5 recipes later and the only one complaining is his sister, I just add chicken for her.
Limited ingredients, minimal time, maximum flavor?!?! Every time!!
Woot!
I’d ask if you were single, but I’m not going to jeopardize a good thing!
Wonderful! Thanks for sharing. And ha! Not single ;D
Daphne says
This was amazing!! I topped it with mango chutney and avocado slices. This is my new go-to winter salad. Thank you so much, Dana.
Thanks for sharing, Daphne! We’re so glad you enjoy it! xo
Loni Adams says
Wow! Another delicious, easy vegan recipe that my family loved. My 11 year old asked me to make it every night for dinner. Thank you , Dana, for tirelessly creating new recipes for us to enjoy. You make eating healthy in the Northwest easy to do. Your website is the only place I go for recipes now, whether its dinner, a new salad or dessert that my non-vegan friends will love too!
Wonderful – thank you for sharing, Loni!! So kind.
elisabeth says
This is SCRUMPTIOUS. I made it with the lemon-tahini dressing, although I used lime because that’s what I had. I will make this MANY times.
Whoop! Thanks for sharing!!
Lauren says
This was so incredibly flavorful, simple, and healthy. I made it with the green curry tahini sauce, which I highly recommend. My husband is picky about homemade Indian dishes, but he said this was one of his favorite all-time recipes I’ve ever made. Will definitely be going into our regular rotation.
Whoop! SO glad to hear it, Lauren! Thanks so much for sharing! xo
Melissa says
Made this tonight with lemon tahini dressing. It was easy and delicious! Will definitely be making it again.
Thanks for sharing, Melissa!
Melanie says
Made this last night for dinner. It was a delicious combination of flavors. My husband and I thought the chickpeas were a bit too crispy after baking for 45 min but thankfully the tahini goddess dressing helped soften them up a bit after a while. Will definitely make it again. Although I might use a brush for the spices & oil because after many, many washes I can still smell curry on my hands. ??♀️
Alex says
Made this recently and we LOVED it! Not only does it taste amazing but it’s so quick and easy to make – perfect weeknight meal!
Thanks for sharing, Alex!!
Beth says
I made this tonight- so easy and nourishing! I did not have a red onion on hand, so I used a Vidalia instead, and it worked great! It was tasty over lemon-garlic kale. :)
Thanks for sharing, Beth!
Neala says
Just made this and it was INCREDIBLE! We had local broccoli so I used that instead of the cabbage and kept everything else the same.
To top I made your new tahini miso dressing recipe and it was perfect- the flavours in the dressing and the curry really complimented each other! Next time I’m thinking I’ll use cauliflower or portobello mushrooms instead of the broccoli to mix it up. Absolutely love how easy and versatile this recipe is.
On an unrelated note I wanted to take the time to thank you for the non-vegan recipes you’ve recently started sharing. I, too, eat a flexible diet that includes lots of veggies as well as locally sourced/ethically raised animal products and it is so lovely to have recipes to enjoy from a chef/blogger that I trust. I know you’ve received backlash from this change- but I wanted to let you know that we don’t all feel this way. Keep it up! xx
How amazing! Thanks for sharing, Neala! That dressing pairing sounds AMAZING. And thanks for the support on non-vegan recipes! It’s always good to hear the encouragement. xoxo!
Callie Ritsema says
Delicious! This will be a new regular for us. So easy, tasty, and nutrient packed.
Thanks for sharing, Callie!
Jaylyn says
Aaaaaammmaaazzzing!! My sweet friend made this for me postpartum and it was exactly what my body wanted. I have since tried it with fresh string green beans thrown in too—a worthy addition. I used ginger powder and probably used too much to sub for the minced amount but I wasn’t sorry about it! This is making it on my weekly rotation. Especially if I chop/prep the veggies beforehand this is an easy lunch to throw together!
So great! Thanks for sharing, Jaylyn! xoxo
James says
I have made it once and loved it I thought it was really tasty and filling my wife loved it to . 10 out of 10 from me . Just making it again today ??
Yay! Thanks, James!
Al says
We enjoyed this a lot, and I definitely loved how easy it was to do. Although our house smelled like curry powder for nearly 2 weeks, so next time I want to cut down on how much curry powder to use. The chickpeas did not come out as crispy/crunchy as I would have liked. I definitely want to try this with some broccoli added to the sheet pan. We used the tahini lemon dressing to drizzle all over everything and that stuff was AMAZING. I almost caught myself just eating it out of the bowl as a dessert lol.
So the chickpeas in this recipe won’t get super crispy. If you’re looking for crispier chickpeas try this method!
Judy Larrivee says
Wow!!! I’m not vegan at all but this dish makes me want to try more of your recipes!
Thanks a lot!
Thanks for sharing, Judy!!
das says
I made this the other night with just a few adjustments for a crowd of people–and everyone loved it. I doubled chick peas and sweet potatoes (so I used two sheet pans). I did not include cabbage b/c I wasn’t convinced most of my crowd would like it (I am sure it is great however!), and since I was making some other dishes, I was trying to simplify. I used canola oil (in same amounts as listed in recipe) b/c I had it on hand, and I used a really good dried ginger instead of fresh (same as above). I kept other spices and fresh garlic/onion as listed. I found cooking time to be on target–keep in mind that chick peas come out a bit crunchy (which we all liked). I served with brown basmati rice, fresh diced tomatoes, and the green chutney listed as an option (delicious too btw!) My friend commented that she loved it particularly b/c she finds most Indian food to be too greasy, and this is not the case for this dish. Thanks for a great and easy recipe. I will make it again.
So kind! Thanks for sharing!
Janine says
I have not cooked in ages due to a brain injury. I have made this 3 times now and LOVE it! It is simple to follow and yummy. I used green instead of red cabbage and am amazed at how good it is. If I get burned out on curry, what other spices might be worth a try? Thanks for your excellent recipes!!!
That’s amazing! Thanks, Janine. Next time would you mind adding a rating to your review? It’s super helpful for us and other readers.
As for the spice variation, totally! What about trying an Italian-inspired blend, curry paste, or even our shawarma spice blend?
Alex says
I would say I used more the concept than the actual recipe… I used chickpeas, sweet potato, and cabbage. However, I used about half a cabbage, cutting it into wedges to increase crispiness at the thinnest part and more of a steamed veggie on the thickest part. I used a bit more chickpeas than called for and less sweet potato. I used olive oil (and more than was called for, I’m sure). I also used salt, pepper, and cumin as seasoning instead of curry powder and garam masala as I have been feeling “curried” out. Since my oven either does 400 or 425 deg Fahrenheit, I actually opted for the latter because I like my veggies crispy. In the end, they turned out great! I had to use two pans given that my oven is quite small, but what a nice, easy meal! I served it with some tahini and swiss chard from the garden – stellar. Again, not exactly following the recipe by heart, but the concept is great. Thank you!
Lovely – thanks for sharing, Alex!!
Josey says
Is the oven temperature of 410° correct? That’s an unusual temperature I want to make sure before I make this for company! (All of your recipes come out delicious for me so I don’t know why I’m doubting you…!!)
Yes! If you’re more comfortable though you can do 400F.
Elizabeth says
I wondered the same thing. My chickpeas were crispy to the point of burning after 30 minutes at 410.
Gia Hernandez says
Hi!!! I was wondering if the hummus dressing from your house salad, from your cookbook, could work for this?
Keep up the good work! LOOOOOOVEEEE all your recipes! Since I became vegan your book and recipes have been LIFE SAVERS!
Totally! I think that would be amazing. Let us know how it goes! xo
annette says
presumably this would work well with butternut squash instead of sweet potato?
Absolutely! Let us know how it goes.
Sally D. says
This is absolutely delicious! All four of us loved it (two recipes). The roasted cabbage is an unusual and stellar part. Of course the prep time is after you dice, cut, chop, wash, measure, etc…. Also, I used convection roast and the cook time was only 30 minutes.
So great! Thanks for sharing, Sally!
Kami Lee says
Delicious! Even my toddler enjoyed it! Soft enough for him to eat and not too spicy.
Yay! Thanks for sharing, Kami!
Mo martini says
Oh goodness this was great. I used my own peanut sesame soy rice wine siracha dressing as left from last night. Served with quinoa and spinach instead of kale. Never thought of roasting red cabbage but I loved it. Will definitely do again. Thanks Dana
Great! Thanks for sharing, Mo! Next time would you mind leaving a rating? It’s super helpful for us and other readers. xoxo!
Beth Weston says
I made this last night for dinner, it was wonderful!! I have a convection oven and set it to 400 and after 30 minutes everything was done – maybe I cut the cabbage a bit too thinly but it shriveled down to almost nothing – but still great! I was a bit nervous (obsessed) about keeping the 3 sections separate on the baking sheet and getting the garlic/ginger/spices even while tossing to combine, but even though mine was much messier looking than your video, it all worked out and was delicious! I was surprised at how crispy the chick peas turned out.
We were on the hungry side last night so we used the Green Rice recipe you posted a few days ago as the base. It was potent and delicious! Thanks for another recipe I’ll make again and again!
Lovely – thanks, Beth!
Clare Rose says
Wow. Honestly Ihate sweet potatoes and only made this for my vegan daughter. Amazing, so good. Will make this often.
Lovely! Thanks for sharing!
Beth Ann says
This was simple, easy and delicious! I didn’t even add the garlic or ginger (maybe afraid of burning?)
and it was plenty flavorful!
The cabbage tastes amazing when some of it gets a little crispy.
I think I’ll try with marinated tofu next time. I’d love to see some other one pan recipes.
Thanks for the inspiration Dana.
Lovely – thanks for sharing, Beth Ann!
Megan @ A Continual Feast says
This has soo many of my favorite ingredients and flavors! Excited to try!
xoxo!
Lindsay Davis says
5 stars! I roasted the kale w the veggies instead of using cabbage just because I didn’t have any and wanted to be as efficient as possible but otherwise followed this to a T and it is DELISH. Super easy, love the one pan, and it set up my lunches for school for the week without a million pots to clean. So grateful to have this as a staple!
xoxoxo! Thanks for sharing!
Becky says
This looks great and is exactly the type of recipe I can see myself making quite often! Putting everything in the oven to roast is my favorite cooking method, and I can see making lots of variations on this concept so I appreciate the suggestions for various dressings, veggies, etc.
Agreed! Super versatile :D
Rabi says
Absolutely love recipes like this! If I may make a suggestion – it would be fantastic if you could start a weekly meal planner with a list of recipes similar to this (healthy, veggie-packed quick dishes) and a shopping list. I currently use a website called shelovesfood.com. I’m pretty sure you could nail something as good as, if not better! Cheers! Rabi (Singapore)
THat’s a great idea! We’ve considered some type of meal planner in the past but know it’s a lot of work to compile. We’ll keep you all posted if we create something like that!
Hayley says
I have a half head of purple cabbage in my fridge I didn’t know what to do with. Gonna make this later this week thank you! Indian is my favourite cuisine too :)
xoxo!
Emily says
This looks great – what do you mean when you say the tahini should be divided?
Oh, just that it gets divided between the bowls for serving. xoxo!
Greg says
Thanks Dana. I thought that was too obvious, so I asked. Now, what about 40g of cabbage? That seems like too teensy-tiny an amount. Typo?
Hi Greg, it’s 140 grams!