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Sriracha Roasted Cauliflower and Chickpea Sheet Pan Meal

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Sriracha Roasted Cauliflower and Chickpea Sheet Pan Meal is a bold, spicy-sweet, plant-based dinner featuring crispy chickpeas and caramelized cauliflower, all tossed in a flavorful sriracha glaze. Perfect for vegan meal prep or a satisfying one-pan dinner.

Ingredients

  • 1 large head cauliflower, cut into florets
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 2 tbsp sriracha sauce (adjust to taste)
  • 1 tbsp maple syrup or agave
  • 1 tbsp soy sauce or tamari
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Cooked rice, quinoa, or greens (for serving)
  • Optional toppings: sliced green onions, sesame seeds, lime wedges, avocado

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together olive oil, sriracha, maple syrup, soy sauce, garlic powder, smoked paprika, salt, and pepper.
  3. Add cauliflower florets and chickpeas to the bowl and toss until everything is well coated.
  4. Spread the mixture in a single layer on the sheet pan.
  5. Roast for 25–30 minutes, stirring halfway through, until cauliflower is golden and chickpeas are crispy.
  6. Serve warm over rice, quinoa, or greens, and top with optional garnishes like green onions, sesame seeds, or avocado.

Notes

  • Reduce sriracha for a milder version or increase for extra heat.
  • Pat chickpeas dry before roasting for crispier texture.
  • Use tamari for a gluten-free version.
  • Add tofu, tempeh, or a fried egg for extra protein.
  • Leftovers reheat best in the oven or skillet to retain crispiness.

Nutrition

Find it online: https://thefamilycooking.com/sriracha-roasted-cauliflower-and-chickpea-sheet-pan-meal/