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Sheet Pan Roast with Creamy Garlic & Feta Sauce

40m
Serves 3
https://www.drveganblog.com/sheet-pan-roast-with-creamy-garlic-feta-sauce/

Directions

  1. 1Preheat your oven to 200 °C / 400 °F.
  2. 2Place potatoes, chickpeas, bell peppers, zucchini, and the whole garlic bulb on a large sheet pan. Drizzle with olive oil, sprinkle with salt, pepper, and smoked paprika (if using). Toss evenly and spread into a single layer.
  3. 3Roast for 25-30 minutes, stirring halfway through, until potatoes are golden and garlic is soft. Remove one roasted bell pepper and the garlic bulb for the sauce.
  4. 4In a blender, combine soy yogurt, lime juice, dried tomatoes, roasted garlic (squeezed from skin), roasted bell pepper, vegan feta, and parsley. Blend until smooth. Adjust consistency with water if needed.
  5. 5Arrange roasted vegetables on plates or a platter. Drizzle the sauce on top or serve on the side. Garnish with extra parsley if desired

Ingredients

  • 4 Medium potatoes, diced
  • 1 can chickpeas, drained and rinsed
  • 2 Bell peppers, chopped
  • 1 Zucchini, sliced
  • 1 Garlic bulb, whole (skin on)
  • 3 tbsp olive oil
  • 1 Salt and black pepper
  • 1 tsp smoked paprika
  • 1 cup Soy yogurt
  • 3 tbsp Lime juice
  • 3 Dried tomatoes
  • 1 Roasted garlic bulb, squeezed from skin
  • 1 roasted bell pepper
  • 4.2 oz Vegan feta
  • 1 handful fresh parsley

Equipment

Large sheet panBlender or food processorSpatulaKnifeCutting board

Tips

  • Cut vegetables evenly for consistent cooking.
  • Spread the chickpeas out to prevent steaming.
  • If the sauce is too thick, add a splash of water while blending.
  • Serve over quinoa, brown rice, or with warm pita bread. Pair with a fresh green salad or steamed greens for added freshness.
  • Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven to keep the crisp texture. The sauce can be stored separately in a sealed jar for up to three days

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