This Sheet Pan Eggs and Veggies recipe gives you a healthy, high-fiber Mediterranean meal packed with sweet potatoes, chickpeas, and easy weeknight flavor—all in one simple pan.
For more easy Mediterranean diet dinners, check out our turmeric cauliflower and chickpeas, mushroom and rice stir fry, three bean orzo soup, and Mediterranean greens and beans.
A Cozy One-Pan Meal Packed with Veggies and Protein
If you’re looking for a nutritious one-pan meal that’s easy to pull together, this Sheet Pan Eggs and Veggies is the kind of recipe Louise and I rely on during busy weeks and lazy Sundays. 🥔
It’s naturally high in fiber, packed with sweet potatoes and chickpeas, and fits beautifully into a Mediterranean-style eating pattern.
Everything roasts together on one sheet pan, so cleanup stays simple and the flavors concentrate as the veggies caramelize. This healthy sheet pan egg bake works as a fulfilling breakfast or a cozy weeknight dinner, giving you the comfort of baked eggs.
It’s budget friendly, veggie packed, and full of feel-good ingredients that support a balanced diet without complicated steps. 🍳
Just season, roast, crack in your eggs, and let the oven do the work.
Finish with herbs, lemon, and feta and you’ve got a bright, high-fiber vegetarian meal that feels satisfying any time of day. 🌿
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Sweet potatoes: add sweetness and fiber to this roasted sweet potatoes and veggies bake. Swap with butternut squash or carrots for similar texture.
- Onion: sliced for sweetness. Red, yellow, or even shallots all work well.
- Bell peppers: use any color you love. Zucchini or cherry tomatoes make great substitutes.
- Chickpeas: hearty and Mediterranean. Substitute white beans, butter beans, or lentils for a different twist.
- Eggs: the protein-rich topping that turns this into a fulfilling breakfast or dinner. Use tofu cubes for a egg-free version.
- Extra virgin olive oil: adds flavor and helps everything caramelize. Avocado oil works too.
- Paprika: regular or smoked both work. Sub with chili powder for a little warmth.
- Ground cumin: gives depth. Coriander works if you’re out.
- Dried oregano: for a herby touch. Substitute rosemary or thyme.
- Garlic: fresh or powdered. Shallot powder or onion powder also add great flavor.
- Salt and pepper: season generously. Add crushed red pepper for heat.
- Parsley or cilantro: fresh herbs brighten the whole dish. Try basil or dill if you prefer.
- Feta cheese: adds a salty, creamy finish. Sub Greek yogurt/Skyr for a lighter, gluten free sheet pan meal topper with extra protein and creaminess.
- Lemon or lime: essential for freshness and makes it lean into that sweet potato chickpea shakshuka vibe.
How to Make Sheet Pan Eggs and Veggies
1. Prep the Veggies
Heat the oven to 425°F (220°C). Peel and dice the sweet potatoes, slice the onion, chop the bell peppers, and drain the chickpeas. Keep the pieces small so they cook evenly and give you a quick veggie packed egg recipe.
2. Season Everything Well
Add all the veggies and chickpeas to a large baking dish or sheet pan. Drizzle with olive oil, then sprinkle on the paprika, cumin, oregano, garlic, salt, and black pepper. Toss with your hands or a spoon until everything is evenly coated.
3. Roast Until Tender
Spread the veggies into one even layer so they roast, not steam. Bake for about 20-25 minutes, or until the sweet potatoes are just tender and starting to caramelize. This is where the flavors deepen for a tasty yet simple vegetarian weeknight dinner.
4. Add the Eggs
Pull the pan out of the oven and use a spoon to make 4–6 small wells in the vegetables. Crack an egg into each one. Season egg whites with a pinch of salt. Return the pan to the oven and bake for 5 to 8 minutes, or until the egg whites are fully set.
5. Finish and Serve
Sprinkle with fresh herbs, crumble the feta on top, and finish with a squeeze of lemon or lime. Serve warm and enjoy.
Tips
- Cut the sweet potatoes small. A ½-inch to 1-inch dice cooks faster and gives you tender bites making this a quick one pan Mediterranean meal.
- Use a large sheet pan. Spreading everything out helps the veggies caramelize instead of steaming.
- Toss the seasoning well. Make sure every piece gets coated in olive oil and spices for the best flavor.
- Crack the eggs into wells. This keeps them from running all over the pan and helps them cook evenly.
- Watch the eggs closely. Egg whites set fast; pull the pan as soon as they’re cooked but the yolks are still soft.
- Roast at high heat. 425°F gives the veggies color and helps deepen the flavor in this mediterranean sweet potato recipe.
- Add herbs and lemon at the end. Fresh toppings brighten the whole dish and balance the sweetness of the potatoes.
- Don’t skip the feta. It adds creamy, salty contrast to your high fiber vegetarian dinner.
- Make it your own. Add spinach, zucchini, cherry tomatoes, or olives depending on what you have on hand.
Frequently Asked Questions
Yes. Leave out the eggs and add extra chickpeas or white beans for a hearty high protein vegetarian breakfast vibe.
Absolutely. Zucchini, eggplant, cherry tomatoes, mushrooms, or spinach all work well and keep this a gluten free sheet pan meal.
Use a large sheet pan so everything can spread out. Crowding traps steam and softens the vegetables.
You can prep and season the veggies in advance, then roast and add eggs right before serving.
The whites should be fully set but the yolks still a little soft. They continue cooking slightly as the pan rests.
Yes—add chili flakes, cayenne, or a pinch of harissa to the seasoning mixture.
Yes, but they’ll take a little longer to roast. Cut them small so they cook through in time.
It reheats well, though the eggs are best fresh. For meal prep, bake the veggies and add fresh poached eggs when serving.
More Easy Sweet Potato Recipes
- Dense chickpea sweet potato salad
- Chickpea sweet potato patties
- Turmeric chickpea sweet potato stew
- Quinoa lentil salad with sweet potatoes
- Easy black bean sweet potato patties
- Black bean salad
- African peanut stew with chunky sweet potatoes
- Creamy Sweet potato curry
If you tried this shet pan eggs and veggies recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Sheet Pan Eggs and Veggies (Easy Sweet Potato and Chickpea Bake)
Ingredients
- 2 medium sweet potatoes (about 1½ pounds), peeled and diced into ½-inch cubes
- 1 large onion sliced
- 1 large bell peppers chopped (any color)
- 1 can chickpeas 15 oz / 400 g can (drained and rinsed)
- 4 – 6 large eggs (depending on appetite)
Seasoning
- 3 tablespoons extra virgin olive oil
- 2 teaspoons paprika (regular or smoked)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cloves garlic grated (or 1 teaspoon garlic powder)
- 1 teaspoon salt more or less to taste + black pepper to taste
Toppings
- 2 tablespoons chopped parsley or cilantro
- ½ cup Greek yogurt or feta cheese
- 1 lemon or lime cut into wedges
Instructions
- Prep the veggies: Heat the oven to 425°F (220°C). Peel and dice the 2 medium sweet potatoes, slice 1 large onion and 1 large bell peppers, and drain 1 can chickpeas.
- Season: Add everything to a large baking dish or sheet pan. Drizzle with 3 tablespoons extra virgin olive oil, then add 2 teaspoons paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 2 cloves garlic (grated), 1 teaspoon salt, and pepper. Toss well to coat.
- Bake the veggies: Spread out evenly and bake for 20 to 25 minutes, or until the sweet potatoes are tender.
- Add the eggs: Remove from the oven, make 4–6 small wells in the veggies, and crack an egg into each. Return to the oven and bake 5–8 minutes, or until the egg whites are set.
- Finish and serve: Top with chopped herbs and a squeeze of lemon or lime. Serve warm with Greek yogurt or crumbled feta.
Notes
- Sweet potatoes → Butternut squash, carrots
- Onion → Red onion, yellow onion, shallots
- Bell peppers → Any color pepper, zucchini, cherry tomatoes
- Chickpeas → White beans, butter beans, lentils
- Eggs → Tofu cubes
- Extra virgin olive oil → Avocado oil
- Paprika → Smoked paprika, chili powder
- Ground cumin → Coriander
- Dried oregano → Rosemary, thyme
- Garlic → Fresh garlic, garlic powder, shallot powder, onion powder
- Salt & pepper → Add crushed red pepper for heat
- Parsley or cilantro → Basil, dill
- Feta cheese → Greek yogurt or Skyr
- Lemon or lime → Either citrus works for freshness
- Cut sweet potatoes small: ½–1 inch dice = faster cooking + tender bites.
- Use a large sheet pan: More space = better caramelization, less steaming.
- Toss seasoning well: Coat every piece with oil and spices for max flavor.
- Crack eggs into wells: Keeps them contained and helps them cook evenly.
- Watch the eggs: Whites set fast—pull the pan when yolks are still soft.
- Roast at high heat: 425°F /220°C boosts color and deepens flavor.
- Add herbs & lemon last: Freshness brightens and balances the dish.
- Make it your own: Mix in spinach, zucchini, cherry tomatoes, or olives.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days, and freeze the veggie base (without the eggs) for up to 3 months.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
I just had emergency surgery and this recipe was easy and delicious
How does this lend itself to left-overs? Save part of the veggies and reheat (possibly pan fry) with a second round of eggs?
Hi Jay! Yes — you can definitely save and reheat the veggies. They reheat really well (a quick pan-fry is perfect). I wouldn’t save the eggs, though. For the second round, just reheat the veggies and cook fresh eggs on top.
Hope you enjoy it 🙂 Kindest,
Louise