I LOVE using as many fresh herbs as I can when summer rolls around. I actually just learned how to freeze them, which is going to be life-changing when winter comes around. But currently, I love stepping outside and snipping off some basil or thyme from my backyard and throwing them into a dish. I have a HUGE basil plant right now so I knew I needed to make a new basil-inspired recipe which is why these Roasted Pesto Vegetables with Chickpeas came to life. This dish is loaded with yummy roasted veggies, crispy chickpeas and a dreamy dairy free pesto. You truly can’t go wrong with this dish.
Why you’ll love these Roasted Pesto Vegetables
- This vegan sheet pan dinner is the perfect way to use up those basil plants! If you are basil obsessed like myself, they you’ll jump at a new recipe that involves anything basil.
- Not quite a 30 minute meal, but these pesto vegetables can easily been thrown together in 45 minutes. Although the oven does need to be used to make these, it’s a pretty hassel free recipe.
- If you have a large baking sheet, you can make these pesto roasted vegetables all on ONE TRAY! And if you just have standard sized baking sheets everything can easily fit on two. Either way, not a ton of dishes will be generated when you make this vegan sheet pan dinner.
how to make dairy free pesto
Making dairy free pesto is a process that happens very often over here at HQ’s. Because it isn’t hard and it doesn’t have to be messy either. I love just tossing everything into my handy dandy food processor and blending it up. The pesto for this vegan sheet pan dinner needs to be a little more on the thinner side, so that is why there is 1/4 cup of water in it to get the consistency spot on.
Basically to make any kind of pesto you need some sort of seed/nut base. Pesto is typically made with pine nuts which if you are a high-toller you could easily substitute for these pesto vegetables. You also need garlic, lemon, basil, and oil. I love adding nutritional yeast to my pestos because of its goodness but also because it gives the pesto that cheesiness flavour. Then all you have to do is blend the ingredients together until it’s smooth and BOOM you have some epic dairy free pesto to enjoy!
For more vegan Dips, try these!
I love this vegan sheet pan dinner recipe for its simplicity. It’s not a complicated recipe and your favourite vegetables can easily be added in. These pesto vegetables are roasted to perfection and tossed in a dreamy pesto. The pesto chickpeas are the added crunch to the dish along with the protein. We all know that it’s truly the sauce that makes a dish. And this dairy free pesto meets all the requirements of a damn good sauce to really make the veggies and chickpeas POP in this recipe.
Well folks, there you have it. If you are on the hunt for some pesto vegetables that come in the form of a vegan sheet pan dinner, look no further. This dish has roasted vegetables, protein-packed chickpeas and a smooth herb-filled dairy free pesto. These pesto vegetables will be an absolute gem at any dinner table. Use up those fresh herbs and veggies you’ve been growing in your garden to create this filling and flavour-packed dinner.
Roasted Pesto Vegetables with Chickpeas
- 2 medium yams (cut into round circles)
- 1 can chickpeas (rinsed and dried)
- 1 head broccoli
- 1 cup cherry tomatoes
- handful of chopped kale
- 3-5 tsp avocado oil (for roasting)
- 1 tsp garlic powder
- salt and pepper to taste
dairy free pesto
- 1/4 cup raw pumpkin seeds
- 1/2 cup fresh basil
- 1/4 cup nutritional yeast
- 1/2 lemon, juiced
- 2 tbsp olive oil
- 1-2 garlic cloves
- 1/4 cup water to thin
- pinch of salt
- Preheat the oven to 400ºF and line a large baking sheet with parchment paper.
- Wash and cut the yams into circular discs and toss in 1 tsp of high heat oil. Lay flat on the baking sheet.
- Wash and dry the chickpeas and then toss in 1 tsp oil, 1 tsp garlic powder, salt and pepper. Place on the same baking sheet as the yams. But keep the chickpeas on one half and the yams on the other half. Roast in the oven for 15 minutes, then flip the yams and toss the chickpeas and bake for another 15-20 minutes until crisp.
- In the last 10-15 minutes, toss the broccoli and tomatoes in a little oil and then add them to the pan. You want all the veggies to have space so if your pan isn't big enough add the broccoli and tomatoes to a separate pan.
- While the veggies and chickpeas are roasting, prepare the pesto.
- Add all the pesto ingredients to a food processor and blend until smooth. Start with a 1/4 cup of water and add more to get your desired consistency.
- To serve: divide the veggies and chickpeas between two bowls. Option to add in a handful of chopped kale as well. Toss each bowl in the pesto and enjoy fresh. If not eating right away, wait to add the pesto.