Description
This Sheet Pan Roast with Creamy Garlic & Feta Sauce combines golden potatoes, chickpeas, bell peppers, and zucchini with a smooth roasted garlic and vegan feta sauce. Everything comes together with simple ingredients and plenty of color for an easy, satisfying plant-based dinner that’s perfect for busy weeknights or meal prep.
Ingredients
Scale
For the Sheet Pan Roast
- 4 medium potatoes, diced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 bell peppers, chopped
- 1 zucchini, sliced
- 1 whole garlic bulb, skin on
- 3 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon smoked paprika, optional
For the Creamy Garlic & Feta Sauce
- 1 cup unsweetened soy yogurt
- 3 tablespoons lime juice
- 3–4 dried tomatoes, optional
- 1 roasted garlic bulb, squeezed from the skin
- 1 roasted bell pepper, reserved from the sheet pan
- 4.2 ounces vegan feta
- 1 handful fresh parsley
- Water, as needed to thin the sauce
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the sheet pan: Add the diced potatoes, chickpeas, chopped bell peppers, sliced zucchini, and whole garlic bulb to a large sheet pan.
- Season: Drizzle everything with olive oil. Season with salt, black pepper, and smoked paprika, if using. Toss well until the vegetables and chickpeas are evenly coated.
- Arrange: Spread everything into a single layer. Avoid overcrowding the pan so the vegetables can roast and brown rather than steam.
- Roast: Roast for 25–30 minutes, stirring halfway through, until the potatoes are golden and tender and the garlic is soft.
- Reserve ingredients for the sauce: Remove one roasted bell pepper and the roasted garlic bulb from the sheet pan. Allow the garlic to cool slightly, then squeeze the softened cloves from their skins.
- Make the sauce: Add the soy yogurt, lime juice, dried tomatoes, roasted garlic, reserved roasted bell pepper, vegan feta, and parsley to a blender. Blend until smooth and creamy.
- Adjust the consistency: If the sauce is too thick, blend in water 1 tablespoon at a time until it reaches your preferred consistency. Taste and adjust the seasoning if necessary.
- Serve: Divide the roasted vegetables and chickpeas between plates or arrange them on a serving platter. Drizzle generously with the creamy garlic and feta sauce or serve it on the side. Garnish with additional parsley, if desired.
Notes
- Cut the potatoes into evenly sized pieces so they cook at the same rate.
- Pat the chickpeas dry after rinsing for better browning.
- Don’t overcrowd the sheet pan. Use two pans if necessary.
- Use unsweetened, plain soy yogurt so the sauce stays savory.
- Vegan feta varies considerably in saltiness, so taste the blended sauce before adding extra salt.
- Add water to the sauce gradually—you can always add more, but you can’t take it back out!
- Store the roasted vegetables and sauce separately in airtight containers in the refrigerator for up to 3–4 days.
- Reheat the vegetables in the oven or air fryer for the best texture.
- For a strictly gluten-free version, verify that all packaged ingredients, including vegan feta and seasonings, are certified gluten-free as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sheet Pan / Oven Roasted
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 560 kcal
- Sugar: 9 g
- Sodium: 650 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 11 g
- Protein: 16 g
- Cholesterol: 0 mg