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Homemade Vegan Ranch

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Creamy, plant based ranch dressing? Yes! And it’s oil-free too!

Ranch dressing is the most popular salad dressing in the United States. We’ve been known to add ranch on potatoes and salads, as a dip for veggies and crackers, even foods like nachos or fries. It adds a pop of flavor to any food and is pretty easy to make.

Homemade Vegan Ranch Dressing recipe

Easy Vegan Ranch Dressing Recipe

Elevate your greens, veggies and snacks to a whole new level with homemade vegan ranch. It’s not only a healthier alternative, but a flavorful addition to foods that tend to get boring over time. Adding creamy vegan ranch makes vegetables more enticing for anyone, especially kids!

What is Vegan Ranch Made of?

This homemade vegan ranch is made with cashews, lemon juice and spices. No oil! To make it nut-free, try replacing the cashews with vegan mayonnaise or vegan yogurt. That would be more processed that using cashews but safer if you have food allergies.

No matter which version you make, be sure to mix it in a high-powered blender. A food processor or low-powered blender may result in a grainy texture for your ranch.

Homemade Vegan Ranch Recipe

Is it Cheaper to Make Ranch or Buy it?

The true answer to this question depends on where you live and what brand of ranch you buy. I usually have all the ingredients for this recipe in the pantry, so I only have to buy fresh parsley and cashews when I’m ready to make it.

Making ranch at home is a simple way to control the ingredients and tailor the flavor to your liking. Say goodbye to additives and preservatives.

Close up photo of Homemade Vegan Ranch Recipe

How to Make Homemade Vegan Ranch

Ingredients

  • 1 cup Unsalted Cashews
  • 1/2 cup Cold Water
  • Juice from 1/2 Lemon
  • 1 tablespoon White Wine Vinegar
  • 2 teaspoons Fresh Parsley
  • 2 teaspoons Dried Chives
  • 2 teaspoons Dried Dill
  • 3/4 teaspoon Coarse Kosher Salt
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
Ingredients for Homemade Vegan Ranch Recipe

Step 1 – Boil Cashews

Boil the cashews for 10 minutes. Alternatively, the cashews can be soaked over night instead of boiling. Drain, but do not rinse.

Then transfer the cashews to a high-powered blender. (Using any other appliance may result in a grainy texture.)

Step 2 – Blend

Add the remainder of the ingredients to the blender.

For the water, add 1/8 cup at a time until your ranch reaches the consistency you like. Less water will create a thicker ranch, which makes a great dip. More water thins the ranch to a consistency better suited for salad dressing.

Mix on high speed for 2-3 minutes until the ranch is creamy and smooth.

Use a spatula to scrape down the sides of the blender. This will help the finished recipe achieve a smooth consistency.

Step 3 – Salt to Taste

Taste the ranch and add more salt if needed.

Enjoy dipping, drizzling and adding your vegan ranch dressing to a variety of foods. You can eat it right away, but I recommend placing it in an airtight container in the refrigerator for an hour or more before serving. Chilling the ranch will help the flavors meld together.

Flavor Variations

Feel free to get creative with your vegan ranch by incorporating additional ingredients to suit your taste. Here are a few ideas:

  • Smoked paprika for a hint of smokiness
  • Apple cider vinegar (instead of white wine vinegar)
  • Dijon mustard to add a little kick
  • A touch of maple syrup for a hint of sweetness

Nut-Free Option

Use vegan mayonnaise or vegan yogurt in place of the cashews to make your ranch nut-free. The result is a much smoother consistency.

Storage

Store any leftovers in an airtight container in the refrigerator for up to five days.

More Plant-Based Dressings

If you enjoyed this recipe, you’ll love these vegan dressing too:

Yield: 6 Servings

Homemade Vegan Ranch

Homemade Vegan Ranch Dressing

Smooth and creamy ranch perfect for topping salads, potatoes and other vegetables.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 cup Unsalted Cashews
  • 1/2 cup Cold Water
  • Juice from 1/2 Lemon
  • 1 tblsp White Wine Vinegar
  • 2 tsp Fresh Parsley
  • 2 tsp Dried Chives
  • 2 tsp Dried Dill
  • 3/4 tsp Coarse Kosher Salt
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder

Instructions

  1. Boil cashews for 10 minutes. (Alternatively, cashews can be soaked overnight.)
  2. Drain. Do not rinse.
  3. Transfer cashews to a high-powered blender.
  4. Add remainder of ingredients, mixing in 1/8 cup of water at a time.
  5. Mix on high speed 2-3 minutes until creamy and smooth.
  6. Add salt to taste.

Notes

  • Add less water for a thicker ranch dip and more for a thinner dressing
  • Make it nut-free by using vegan mayonnaise or vegan yogurt instead of cashews
  • Store in an airtight container in the refrigerator for up to 5 days

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© Holly Yzquierdo
Category: Sauces, Dips, and Salad Dressings

How to Clean an Instant Pot

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The Instant Pot works overtime at our house, so occasionally, it needs a deep clean. I purchased this pressure cooker in 2014, and I’ve learned a trick or two about cleaning the Instant Pot itself, liner, rim, lid, sealing ring, and all the other parts and pieces of the Instant Pot.

It’s remarkable how much time and money we save with the Instant Pot. We love being able to make our meals, including some of our weekly staples, without having to hover over the stove.  Who knew a countertop appliance could pay for itself? This 6-quart, 7 in 1 Instant Pot is my favorite.

You don’t need a lot of supplies or elbow grease to deep clean your Instant Pot. In fact, the majority of the pieces can be run through the dishwasher. Otherwise, grab a damp cloth and/or your favorite dish brush and some dishwashing soap.

How to Clean Your Instant Pot

Before doing anything, unplug your Instant Pot. Make sure the cord isn’t plugged into an outlet. In some models, you can remove the cord from the Instant Pot entirely. Safety first!

A few pieces of the Instant Pot should be cleaned differently: the Instant Pot Base, the Instant Pot Lining, the Instant Pot Lid, and the Instant Pot Sealing ring.

Let’s start with the base. The Instant Pot Base is the appliance itself with a heating element. It includes the power cord. This base should NEVER be submerged in water or placed in a dishwasher.

A damp cloth is the best way to clean the Instant Pot base. Remove the lid and stainless steel lining. Then, wipe down the inside and outside of the appliance.

How to Clean the Instant Pot Rim

Sometimes, the rim around the top can catch spills and cooked-on food. The crevice is narrow and can be difficult to reach with a rag or sponge. In this case, you can tilt the Instant Pot on its side to clean the rim with a dish brush.

Another way is to use the end of the Instant Pot ladle. Seriously! The end opposite the spoon is curved to fit inside the rim. Place a damp cloth over the bent end and slide it along the rim to remove dirt and grim. It works!

If you have misplaced your ladle, a small paintbrush works well for reaching into the crevice too. I particularly like using a foam paintbrush, but standard bristles get the job done just as well. I use a dish brush.

How to clean the Instant Pot Liner

How to Clean the Instant Pot Liner (Stainless Steel Pot)

Clean the stainless steel liner as you would any pot. This can be done by hand with your favorite dishwashing brush, rag, or sponge. The Instant Pot stainless steel pot is also safe to be washed in the dishwasher.

Clean the stainless steel Instant Pot liner with Bar Keepers Friend

If your Instant Pot liner becomes discolored or develops spots, try applying Barkeeper’s friend to bring back its shine. You can also clean the Instant Pot liner with white vinegar. For stubborn stains, allow the vinegar to sit for 5 minutes before rinsing it out.

How to clean the instant pot lid

How to Clean an Instant Pot Lid

Before cleaning the Instant Pot lid, remove the sealing ring, anti-block shield, and pressure release valve. Those first two can be found on the underside of the lid, while the pressure release valve is on top.

Clean parts of the Instant Pot

All of the individual pieces, including the lid itself, can be ran through the dishwasher. However, they don’t get too dirty. I normally wash them with a dish brush, and let them air dry.

Don’t forget to put all the pieces back onto the lid before using the Instant Pot again.

How to Clean the Instant Pot Ring

A sealing ring is a flexible, silicone ring found on the bottom side of the Instant Pot lid. It is essential to allow your Instant Pot to come to pressure and actually cook.

Sometimes it can take on the smell of what you are cooking, especially if food is very fragrant like curry, chili, or other savory meals. Those flavors don’t easily leave the sealing ring.

To clean the Instant Pot ring, remove the ring from the lid. Then clean it with warm water and dish soap. If an odor lingers, try scrubbing the ring with baking soda.

Another option is to run it through the dishwasher. If there is still a pesky odor, try placing the ring in direct sunlight for a few hours.

Two Sealing Rings?

I feel like a genius for coming up with this idea. We keep two sealing rings, one that is used for savory/fragrant dishes and one that is used for mild dishes like oatmeal and steamed potatoes.

That way I don’t have to worry about odors or flavors from a strong meal transferring into something more bland. Genius, right? You know you need another ring. You can even get them in multiple colors so it’s easier to tell them apart.

Instant Pot Deep Clean Summary Checklist

  1. Base – Unplug cord and wipe down with damp rag. Use a small brush to clean along rim.
  2. Liner – Wash with soap and water or place in dishwasher. Use vinegar or Barkeeper’s friend for stubborn stains.
  3. Lid – Remove sealing ring, pressure valve, and anti-block shield. Wash each piece with soap and water or place them in dishwasher.
  4. Ring – Wash with soap and water or place in dishwasher. If an odor lingers, scrub with baking soda or place in direct sunlight.

Don’t forget to assemble all the pieces back together before using your Instant Pot. It needs every piece to function properly.

Favorite Instant Pot Recipes

Now what are you going to cook? Here are a few of my favorite Instant Pot recipes:

The Daniel Fast Recipes

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Many people make resolutions to better themselves at the beginning of each year. Those might include fitness memberships or equipment, promises to do less of some things and more of others, or they may be spiritual goals. Many years ago, I heard about the Daniel Fast and learned that many people do this in January to start the new year by being spiritually focused.

What is the Daniel Fast?

The Daniel Fast comes from the book of Daniel in the Old Testament of the Bible. In chapter 10, verses 2-3, Daniel says he was mourning for three whole weeks and ate no pleasant food; no meat or wine came into his mouth. In modern times, people who observe the Daniel Fast consume whole, plant-based foods and typically choose a specific time frame for the fast, sometimes 21 days like Daniel, or other periods, depending on their circumstances.

Foods Allowed During the Daniel Fast

Most individuals and churches I’ve encountered participating in the Daniel Fast enjoy various fruits, vegetables, whole grains, beans, nuts, and seeds. Water and unsweetened herbal teas are allowed to drink. Salt and spices are also allowed to season food.

Foods to Avoid During the Daniel Fast

The Daniel Fast avoids all meat and animal products, including beef, poultry, fish, eggs, and dairy products. Sweeteners, both processed and unprocessed, are excluded during this time. Yes, my precious maple syrup is on the list. Processed or leavened bread, deep-fried foods, alcohol, and caffeine are prohibited on the Daniel Fast.

People vary in how legalistic they are with this fast. Some people don’t eat peanut butter because it’s been processed; others will eat it as long as it has “clean” ingredients. Some will eat corn tortillas if only corn and water are on the ingredients list, and others avoid them because they are processed. I don’t think the book of Daniel gives us that much information.

Tips for Your Fast

It’s common to start something like this, a fast or diet change, with great intentions and then fail miserably. Like any fast, diet change, or meal plan, it’s important to be realistic with what you can do.

Ask yourself the following questions:

  • What foods will you really eat?
  • How much food do you need in a day to be well?
  • How much time do you have each day to prepare meals?
  • Are there food restrictions or medical concerns that could make any fast dangerous?

Once you carefully consider each concern, choosing a list of recipes or making a meal plan is a great idea to plan for success. I recommend you keep it simple, especially if it’s a prolonged fast, and prepare meals you enjoy and already know how to make. Now is not the time to learn how to make extravagant meals; it goes against Daniels’s intentions.

Daniel Fast Breakfast Ideas

I like to make breakfasts ahead of time or make simple recipes. The following recipes may need minor adjustments to meet the Daniel Fast requirements. I typically use maple syrup as a sweetener in my oatmeal-based breakfast recipes. You would need to omit it from yours.

Daniel Fast Dinner Ideas

These recipes would work great for dinner, and I recommend using the leftovers for lunch the next day. Some recipes may need minor modifications. For example, if a recipe uses veggie broth, you could make your own or use water and add additional spices to enhance the flavor. I’ve found adding garlic powder, onion powder, and salt adds a big flavor boost in a pinch.

Other recipes use tomato sauce; you could substitute fresh or canned tomatoes by pureeing them. The flavor would be a bit different but still good.

Your recipe substitutions will be determined by how strictly you interpret the meaning of processed food. Some people focus on the ingredients, while others focus on the process. I think it’s best to do the best you can while eating enough and taking care of your family.

Have you participated in the Daniel Fast? What tips would you suggest for anyone else considering it?

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BBQ Chickpea Salad

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This BBQ Chickpea Salad is a delicious source of protein and nutrients that is sure to get you through the day. I pair it with my Homemade BBQ Sauce and a side of sweet potatoes for a satisfying meal full of flavor. You can use your favorite store-bought BBQ sauce if you don’t want to make your own.

You can’t go wrong with chickpeas. They are great to use as a protein base that takes on any flavor, much like chicken. With a bold barbecue sauce, this salad doesn’t even need dressing!

Is Chickpea Salad Healthy?

Chickpeas are a fantastic source of protein. When combined with a variety of vegetables such as corn, tomatoes and onion, this BBQ Chickpea Salad is rich in nutrients. The addition of avocado provides a healthy fat too.

Choosing a BBQ Sauce

Barbecue sauces can be tangy, spicy, sweet or any combination thereof. Any kind will work to coat your chickpeas. I love my own Homemade BBQ Sauce because I can control the ingredients and know exactly what’s in it. My version is sweet and tangy if you want to give it a try. It’s great to have on hand for a variety of recipes. This Spaghetti Squash BBQ Sandwich is one of my favorites.

How to Make BBQ Chickpea Salad

Ingredients

  • 1 can Chickpeas (15 ounce can, drained and rinsed)
  • 1/2 cup Barbecue Sauce
  • 1 head Romaine (or lettuce of your choice, chopped)
  • 1 can Black Beans (15 ounces, drained and rinsed)
  • 1 Tomato (or premade Pico de Gallo)
  • 2 Tbsps White Onion (diced)
  • 1 Jalapeno Pepper (diced for Pico and sliced for garnish, or premade Pico de Gallo)
  • 1 can Corn (drained and rinsed)
  • 1 cup Organic Salsa (divided)
  • 2 Avocado (optional, diced)

Step 1 – Preheat

Preheat your oven to 350 degrees.

Step 2 – Prepare Chickpeas

Drain and rinse the chickpeas. Dry them, and remove any skins by rubbing them with a paper towel.

Step 3 – Bake

Put the chickpeas in a pan and cover with barbecue sauce. Stir so they are covered evenly. Bake for 20 minutes.

Step 4 – Make Pico de Gallo

Dice tomato, onion and a few slices of jalapeno. Stir well. You may add salt or cilantro, but it’s not needed.

Step 5 – Assemble Salad

Divide the lettuce, black beans, corn, BBQ chickpeas, Pico de Gallo (tomatoes, onions and jalapeno) and avocado between bowls. Top with remaining salsa and enjoy!

Additional Toppings

For added flavor, try topping the salad with cilantro, sliced jalapenos or lime wedges. It also taste great with sweet potatoes. I batch cook them at the beginning of the week. Then eat them as a side or mixed into the salad.

Storage

Refrigerate any leftovers in an airtight container for up to five days. To keep avocado from browning, dice just before serving.

More Plant-Based Recipes with Chickpeas

If you enjoyed this recipe, check out these other ideas using chickpeas:

Yield: 4 Servings

BBQ Chickpea Salad

BBQ Chickpea Salad

This refreshing take on salad features chickpeas flavored with your favorite barbecue sauce. The southwest flavors combine to create a fulfilling, plant-based meal perfect for lunch or dinner.

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

  • 1 can Chickpeas (15 ounce can, drained and rinsed)
  • 1/2 cup Barbecue Sauce
  • 1 head Romaine (or lettuce of your choice, chopped)
  • 1 can Black Beans (15 ounces, drained and rinsed)
  • 1 Tomato (or premade Pico de Gallo)
  • 2 Tbsps White Onion (diced)
  • 1 Jalapeno Pepper (diced for Pico and sliced for garnish, or premade Pico de Gallo)
  • 1 can Corn (drained and rinsed)
  • 1 cup Organic Salsa (divided)
  • 2 Avocado (optional, diced)

Instructions

  1. Preheat oven to 350 degrees.
  2. Drain and rinse chickpeas. Dry them, and remove any skins by rubbing them with a paper towel.
  3. Put the chickpeas in a pan and cover with barbeque sauce. Stir so they are covered evenly. Bake for 20 minutes.
  4. Dice tomato, onion and a few slices of jalapeno. Stir well. You may add salt or cilantro, but it's not needed.
  5. Divide the lettuce, black beans, corn, BBQ chickpeas, Pico de Gallo (tomatoes, onions and jalapeno) and avocado between bowls. Top with remaining salsa and enjoy!

Notes

  • Leftovers: Refrigerate in an airtight container for up to 5 days. To keep the avocado from browning, dice just before serving.
  • Additional Toppings: Add cilantro, sliced jalapenos, or lime wedges.
  • Sweet Potatoes: This salad also tastes great with sweet potatoes. Bake them while batch cooking. Then add them as a side or mix them into the salad.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Cauliflower and Sweet Potato Curry

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Let’s add some variety to dinner tonight with a plant-based cauliflower and sweet potato curry. If you have never made curry, don’t be intimidated. It is simply a unique flavor achieved with certain spices and coconut milk.

What is Curry?

Curry is a dish with flavors originating from South Asia. A variety of spices combine with coconut milk to form a sauce or gravy that is combined with meat or vegetables. It is typically orange in color and can be spicy. The level of spice depends on preferences and what the recipe calls for.

What Does Curry Taste Like?

The combination of spices will determine the taste of a curry. Traditional Asian spices like cumin, coriander, red chili powder, and turmeric create an earthy, savory flavor. However, there are hundreds of variations depending on the ingredients.

This plant-based version of cauliflower and sweet potato curry uses Thai curry paste, fresh ginger and garlic. To achieve a spicier curry, add red chili powder, more Thai curry paste or your favorite hot sauce.

It is easy to customize the level of spice. I often keep it tame for my boys, and add more spice for my husband. This meal never gets boring because I can continually play with the combination of spices and additions.

How to Make Plant-Based Cauliflower and Sweet Potato Curry

Ingredients

  • 1/2 cup White Onion (chopped)
  • 3 cloves Garlic (minced)
  • 1 tbsp Ginger (fresh, grated or minced)
  • 1/4 cup Water
  • 2 tbsps Thai Red Curry Paste
  • 1 1/2 cups Veggie Broth
  • 1 cup Canned Coconut Milk (full fat)
  • 1/2 cup Dry Red Lentils
  • 1 head Cauliflower (small, chopped into florets)
  • 1 Sweet Potato (medium-sized, peeled and cut into cubes)
  • 1/4 cup Cilantro (chopped, optional for garnish)

Step 1 – Heat

Heat a large pot over medium heat. Add the onion, garlic, ginger and water. Cook until the onions are just tender and water has evaporated, about 3 to 5 minutes.

Step 2 – Cook

Add the curry paste and stir to combine with the onion mixture. Stir in the broth and coconut milk. Add in the lentils and cook for 8 to 10 minutes until the lentils are just tender, stirring often.

Step 3 – Add Cauliflower and Sweet Potato

Add the cauliflower and sweet potato to the pot. Stir to combine, then cover with a lid and reduce the heat to medium-low. Cook for 15-20 minutes or until the vegetables are tender, stirring often.

Step 4 – Season

Season with additional salt if needed, and divide between bowls. Top with cilantro, if using, and enjoy.

Serving Options

One serving size is approximately 2 cups of curry. Eat it by itself or serve with brown or jasmine rice, quinoa, rice noodles or cauliflower rice.

Add More Flavor

For a twist, stir in lime juice, and serve it with extra lime wedges and cilantro. To make a spicier curry, add more curry paste or your favorite hot sauce.

Storage

Refrigerate any leftover curry in an airtight container for up to five days.

More Plant-Based Meals

If you enjoyed this recipe, check out these other delicious plant-based meals:

Yield: 4 Servings

Cauliflower and Sweet Potato Curry

Cauliflower and Sweet Potato Curry

Classic Thai flavors combine to turn cauliflower and sweet potato into a plant-based curry.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1/2 cup White Onion (chopped)
  • 3 cloves Garlic (minced)
  • 1 tbsp Ginger (fresh, grated or minced)
  • 1/4 cup Water
  • 2 tbsps Thai Red Curry Paste
  • 1 1/2 cups Veggie Broth
  • 1 cup Canned Coconut Milk (full fat)
  • 1/2 cup Dry Red Lentils
  • 1 head Cauliflower (small, chopped into florets)
  • 1 Sweet Potato (medium-sized, peeled and cut into cubes)
  • 1/4 cup Cilantro (chopped, optional for garnish)

Instructions

  1. Heat a large pot over medium heat. Add the onion, garlic, ginger and water. Cook until the onions are just tender and water has evaporated, about 3-5 minutes.
  2. Add curry paste and stir to combine. Stir in broth and coconut milk. Add lentils and cook for 8-10 minutes until the lentils are just tender, stirring often.
  3. Add the cauliflower and sweet potato to the pot. Stir to combine. Cover with a lid and reduce heat to medium-low. Cook for 15-20 minutes or until vegetables are tender, stirring often.
  4. Season with additional salt if needed. Divide between bowls. Top with cilantro, if using.

Notes

  • Leftovers: Refrigerate in an airtight container for up to 5 days
  • Serving Size: One serving is approximately 2 cups
  • More Flavor: Stir in lime juice and serve with lime wedges and cilantro. For more spice, add more curry paste or serve with hot sauce.
  • Serve it With: Serve with brown or jasmine rice, quinoa, rice noodles or cauliflower rice

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Sheet Pan Chickpea and Sweet Potato Tacos

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Taco Tuesday, but make it plant-based and super easy clean-up with my Sheet Pan Chickpea and Sweet Potato Tacos. You’ll love all the flavors, and never miss the meat.

I have professed my love for Mexican food over and over. We eat it every week in some shape or form. Tacos are simply a vessel for it’s contents, so why not fill them with veggies?

3 Reasons to Make Sheet Pan Chickpea and Sweet Potato Tacos Tonight:

  • Minimal cleanup: It cooks all on one sheet pan, so there is only one pan to clean. (Pro Tip – Line the sheet pan with parchment paper. Then throw is away, and the sheet pan is already clean!)
  • Minimal effort: There is very little hands-on time required for this recipe. Put it in the oven, set a timer and walk away to do something else.
  • Minimal time: Everything comes together and cooks in under an hour. Busy weeknights just got a lot less stressful.

Everybody Loves Sheet Pan Chickpea Tacos

Tacos are an easy dinner to make to please everyone in the family. If one kid doesn’t like onion, leave those out. Don’t do spicy? No jalapenos.

It is also easy to add extra flavor with oven roasted salsa, pico de gallo or guacamole. Custom tacos sound fancy, but couldn’t be easier.

How about making a whole Plant-Based Taco Bar by adding Lentil Taco Filling and more toppings to choose from? If you don’t have tortillas on hand, try rolling this vegetable mixture into a wrap. You could also create a bowl with rice or quinoa.

Remember the more colors of the rainbow you eat, the more nutrients you consume. What will you put on your sheet pan chickpea and sweet potato tacos?

How to Make Sheet Pan Chickpea and Sweet Potato Tacos

Ingredients

  • 1 Sweet Potato (2 cups diced)
  • 15 ounces Chickpeas (drained and rinsed)
  • 1 Yellow Bell Pepper (diced)
  • 1 White Onion (1 cup diced)
  • 1 Jalapeno Pepper (sliced)
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Cumin
  • 8 Corn Tortilla (or your favorite tortilla)
  • 1 tsp Salt (optional)

Step 1 – Preheat

Begin by preheating your oven to 400 degrees (F).

Step 2 – Mix

Mix diced sweet potatoes and drained chickpeas together in a big bowl.

Step 3 – Add Spices

Now sprinkle spices over the mixture and stir until everything is evenly distributed.

Step 4 – Spread

Pour the mixture onto a sheet pan. Spread it out to make an even layer.

Step 5 – Bake

Bake for 20 minutes.

Step 6 – Add Peppers & Onion

Next, carefully remove the sheet pan from the oven. Then move the mixture to one side of the pan. Add diced onion, bell pepper and slice jalapeno to the other side in an even layer.

Step 7 – Bake Again

Return the sheet pan to the oven for another 20 minutes.

Step 8 – Build Tacos

Then remove it from the oven, and build your tacos. Enjoy!

Add More Flavor

Build your tacos to your liking by adding additional flavors. The addition of salsa, pico de gallo or guacamole can make each taco taste totally different.

More Plant-Based Recipes with Chickpeas

Yield: 4 Servings

Sheet Pan Chickpea and Sweet Potato Tacos

Vegan Sheet Pan Tacos

One pan means easy clean-up for these Sheet Pan Chickpea and Sweet Potato Tacos. It's an easy weeknight meal for the whole family.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 Sweet Potato (2 cups diced)
  • 15 ounces Chickpeas (drained and rinsed)
  • 1 Yellow Bell Pepper (diced)
  • 1 White Onion (1 cup diced)
  • 1 Jalapeno Pepper (sliced)
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Cumin
  • 8 Corn Tortilla (or your favorite tortilla)
  • 1 tsp Salt (optional)

Instructions

  1. Preheat oven to 400 degrees (F).
  2. Mix diced sweet potatoes and drained chickpeas together in a big bowl.
  3. Sprinkle spices over mixture and stir until it's evenly distributed.
  4. Pour mixture onto sheet pan. Then spread it out.
  5. Bake for 20 minutes.
  6. Carefully remove pan from oven. Stir mixture to one side of the pan. Add diced onions, diced bell pepper and sliced jalapeno.
  7. Bake for 20 more minutes.
  8. Remove from oven. Build tacos and enjoy.

Notes

More Flavor: Add salsa, pico de gallo or guacamole for more flavor.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo