Stocking the fridge for 2 weeks has been the norm, and finding fresh vegetables that stay good for that long is not easy. That’s why I’ve been trying to do as much bulk meals as I can. They tend to keep longer once they’re cooked, so throwing together whatever I can think of has become sort of the norm. This sheet pan spicy sriracha vegan bowl is packed with veggies and roasted chickpeas for a well balanced, hearty meal.
We’ve been buying the Costco size of most veggies lately being, which is great because they last longer, but the challenge is using them before they start to go bad. I have found this especially true with peppers and spinach. Normally I wouldn’t think to put peppers, broccoli, and spinach together unless maybe in a stir fry, but we were so impressed with this that I’ll definitely be making it again soon. It consisted of sheet pan roasted broccoli, chickpeas, and bell peppers, quinoa, and sautéed greens.
What you’ll love about this vegan spicy sriracha bowl?
- It’s so delicious. Seriously, this could be on a little cafe’s menu. We absolutely devoured it, even our 1 year old loved it. It may have been a hair spicy for her liking, but it didn’t stop her from chowing down on chickpeas.
- Simple to make. Sheet pan veggies are quite easy to throw together. The quinoa is also easy to just throw on the stovetop. The greens can be omitted if you want to reduce the prep, but we had a 5 lb bag of spinach the first time I made this so we needed to use it in everything!
- Vegan. Winning, who’d have thought?
- Great for bulk meals. As long as you have two sheet pans, you can make this in double batches and it’ll go for a couple meals.
How to make this sheet pan spicy sriracha vegan bowl?
- Preheat the oven to 400ºF (425ºF for a bit more crunchy/crispy veggies).
- Cut up the veggies. Roughly chop the bell peppers and cut the broccoli into bite size florets.
- Line a sheet pan with parchment paper, aluminum foil, or generously grease it. Spread the peppers on one third of the pan. You don’t need to season these with anything other than a little salt and pepper if you choose.
- In a mixing bowl prepare the sriracha sauce by mixing olive oil, sriracha, and soy sauce. Mix the chickpeas in and then spread on 1/3 of the pan. Repeat with the broccoli.
- Once the oven is heated, bake for 25 minutes, or until the broccoli is starting to get crisp and the chickpeas are dried. It will take about 25-30 minutes on 400 and 20-25 on 425ºF.
- While the veggies are baking, cook the quinoa. Mix together 1 cup of quinoa and 2 cups of water in a small pot, adding salt and garlic powder for more flavor. Bring to a light boil then reduce the heat to medium low for about 20 minutes. It’ll be done when you can tilt the pot and no liquid runs to the side and all the quinoa holds in place firmly.
- If you are doing the sautéed greens, heat a skillet with 1 tsp of olive oil. Sprinkle 1/2 tsp red pepper flakes and 1/2 tsp garlic powder. Then in parts add the spinach and allow it to wilt. You can also use other greens such as kale. Repeat until all greens are wilted.
- Remove the sheet pan from the oven and assemble the bowls. Start with about 1/2 cup quinoa at the bottom, then 1/4 of the veggies to the bowl. Serve fresh! Any left overs can be stored in the fridge for up to 3 days.
Sheet Pan Spicy Sriracha Vegan Bowl
Sheet Pan Ingredients
- 2 tbsp sriracha
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 2 bell peppers, roughly chopped
- 3 cups broccoli florets
- 1 can chickpeas, rinsed and drained
- 1 cup quinoa
- 2 cups water
- 1/2 tsp garlic powder (optional)
- 1/2 tsp seasoned salt or salt (optional)
- 4 cups spinach
- 1 tsp olive oil
- 1/2 tsp roasted red pepper flakes
- 1/2 tsp garlic powder
- Preheat the oven to 400°F (or 425°F for more crispy veggies).
- Line a sheet pan with aluminum foil, parchment paper, or generously greased.
- Chop the vegetables.
- Place the peppers on the sheet pan (1/3 of the pan). You can sprinkle with salt and pepper, but we just leave them plain.
- In a medium sized bowl, mix together 1 tbsp of olive oil, sriracha, and soy sauce. Dump the chickpeas in and mix until they're all covered. Pour these on 1/3 of the pan. Repeat for the broccoli.
- Bake for 25 minutes or until the broccoli ends start to turn black and the chickpeas are dried. (on 425 it'll take between 20-25 minutes, on 400 it'll take between 25-30).
- While the veggies are roasting, combine quinoa, water, and optional spices in a small pot. Bring to a light boil.
- Once boiling, reduce the heat to simmer (medium low heat), and cook for about 20 minutes. It's done when you can tilt the pot to the side and no liquid is visible, and the quinoa stays firmly in place.
- In a skillet, heat olive oil, garlic powder (can sub 1/2 tbsp minced garlic), and roasted red pepper flakes.
- Add spinach in parts, allowing it to wilt. When all spinach has been added, make sure all the leaves are wilted and then remove from heat.
- In each bowl, add about 1/2 cup of cooked quinoa. Then 1/4 of the vegetables and chickpeas. Serve warm!
- Any leftovers can be stored in air tight containers in the fridge for up to 3 days.
Did you make this recipe? Any adjustments or substitution for different vegetables? I’d love to hear what you thought in the comments below! Thanks for reading.