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Vegan Sheet Pan Veggie Bowl with spicy sriracha

Sheet Pan Spicy Sriracha Vegan Bowl

This sheet pan sriracha vegetable bowl is packed with veggies and a delicious lightly spicy flavor. Chickpeas add protein, and quinoa for a power grain to make this a well rounded meal.
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 4 bowls
Calories 384 kcal


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)

Sauteed Greens

  • 4 cups spinach
  • 1 tsp olive oil
  • 1/2 tsp roasted red pepper flakes
  • 1/2 tsp garlic powder


Sheet Pan

  • 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.


Serving: 1bowlCalories: 384kcalCarbohydrates: 53gProtein: 16gFat: 13gSaturated Fat: 2gSodium: 1046mgPotassium: 939mgFiber: 12gSugar: 4gVitamin A: 5118IUVitamin C: 150mgCalcium: 129mgIron: 5mg
Keyword sheet pan meal, sriracha veggies, vegan bowl, vegetable bowl
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