Sheet Pan Chickpea Tikka

4.67 from 3 votes

Roasted cauliflower, potatoes and chickpeas are tossed with warming Indian spices and served with a cooling ginger-garlic yogurt sauce. Simple to make and clean up is a breeze! (high-protein, vegan + gluten-free)

Prep Time15

Cook Time45

Total Time1

Course: dinner, lunch

Cuisine: Indian

Servings:

Calories: 608kcal

Ingredients

For the Sheet Pan Meal

3 tablespoons neutral flavored oil such as extra virgin olive oil or avocado oil
3 tablespoons tomato paste
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon curry powder
1 teaspoon ground turmeric
½ teaspoon sea salt
14 ounces super firm tofu diced into 1-inch cubes
14 ounces garbanzo beans drained and rinsed
1½ pounds yukon gold potatoes diced into 1-inch cubes
1½ pounds cauliflower florets
1-2 jalapeños cored and diced
½ red onion thinly sliced

For the Lemon-Ginger Yogurt Sauce

1 cup dairy-free plain yogurt I like Kite Hill's plain Greek yogurt
1 tablespoon grated fresh ginger from about 2-inches fresh ginger
1 tablespoon minced garlic from about 2 cloves
zest and juice of 1 lemon
¼ cup fresh cilantro or parsley

Instructions

Preheat the oven to 400°F then line two baking sheets with parchment paper or a silicone mat.
In a large bowl, add 3 tablespoons oil, 3 tablespoons tomato paste, 2 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon ground turmeric, 1 teaspoon curry powder and ½ teaspoon salt. Stir together until evenly combined.
To the bowl, add the cubed tofu. Gently toss until evenly coated. Transfer to one of the baking sheets. Spread the tofu out so that there is several inches between each cube.
Using the same bowl, add drained and rinsed chickpeas, cauliflower florets, jalapeño, and red onion. Toss until everything is coated with the remaining oil and spices. Add more oil if desired. Transfer to the second baking sheet then place both baking sheets in the preheated oven. Bake for 20-30 minutes, or until potatoes and cauliflower are tender, stirring halfway through.
Meanwhile, in a small food processor, combine 1 cup yogurt, 1 tablespoon ginger, 1 tablespoon garlic, zest + juice of 1 lemon, and ¼ cup fresh cilantro. Blend until smooth. Add salt to taste. Alternatively, you can stir everything together in a small bowl by grating ginger and garlic by hand and finely chopping the cilantro.
Once the vegetables are tender, remove from the oven and set aside. Serve warm with lemon-ginger yogurt sauce, and enjoy!

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.

If using extra virgin olive oil, reduce heat to 350°F when roasting as it has a lower smoke point. Reducing the temperature will add about 15-minutes to the baking process.

Nutrition