Description
This Coconut Curry Vegetable Sheet Pan Bake is a vibrant celebration of flavor and convenience, perfect for busy weeknights. With a medley of colorful vegetables coated in a rich coconut curry sauce, it’s a dish that promises maximum flavor with minimal fuss.
Ingredients
- Sweet Potatoes, cut into 1-inch cubes
- Broccoli Florets
- Cauliflower Florets
- Bell Peppers, cut into 1-inch pieces (any color)
- Chickpeas, well-drained and patted dry
- Full-Fat Coconut Milk
- Red Curry Paste, 2-3 tablespoons
- Fresh Ginger, grated or minced
- Garlic, minced
- Lime Juice, to taste
- Soy Sauce or Tamari
- Brown Sugar or Maple Syrup
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and chop all your chosen vegetables into roughly 1-inch pieces.
- Drain and rinse your can of chickpeas thoroughly, then pat them dry with a paper towel.
- Place all the chopped vegetables and the patted-dry chickpeas into a very large mixing bowl.
- In a separate medium-sized bowl, pour in your full-fat coconut milk.
- Add the red curry paste, minced fresh ginger, minced garlic, soy sauce (or tamari), and a teaspoon of brown sugar or maple syrup.
- Whisk everything together until it's smooth and uniform.
- Pour the entire bowl of coconut curry sauce over your prepped vegetables and chickpeas.
- Toss everything thoroughly to ensure every piece is coated in the sauce.
- Line a large sheet pan with parchment paper and spread the sauced vegetables and chickpeas in a single layer.
- Roast for 25-35 minutes, stirring halfway through, until the vegetables are tender-crisp and slightly caramelized.
- Once roasted, remove from the oven and squeeze fresh lime juice over the top.
- Garnish with fresh cilantro or chopped green onions and serve immediately over rice, quinoa, or with naan bread.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Don't overcrowd the pan to ensure proper roasting. Cut vegetables into similar sizes for even cooking. Pat chickpeas dry for crispiness. Adjust spice levels according to preference. Consider adding protein like tofu or pre-cooked chicken for extra nutrition.