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Orzo Sheet Pan Veggies with Creamy Basil Sauce


4-5 Servings

Prep Time:

10 Minutes

Cook Time:

35 Minutes

Total Time:

45 Minutes

This recipe didn’t turn out quite as pretty as I would have liked and honestly wasn’t sure at first if I was going to like the final flavor profile but luckily I was proven wrong! I’m a big fan of pesto but I really like this creamy basil sauce because the basil isn’t as strong.



  • 1 cup of whole grain orzo

  • 4-5 cups of brussels sprouts (cut in half)

  • 5-6 medium yellow potatoes

  • 1 can or 2 cups of cooked chickpeas (drained and rinsed)

  • ¼ cup of tahini

  • Juice of ½ a lemon

  • 3 cloves of garlic (grated or minced)

  • 2 tablespoons of water

  • ½ teaspoon of salt

  • Pepper to taste

Creamy Basil Sauce:

  • 1 block of soft tofu

  • 3 cloves of garlic

  • 2 cups of fresh basil, packed

  • 4 tablespoons of nutritional yeast

  • 2 tablespoons of fresh lemon juice

  • 1/2 teaspoon of salt

  • 1/4 cup of water


Preheat the oven to 400 degrees. Wash and cut brussels sprouts in half and place in a large bowl with chickpeas. Wash and cut potatoes into ½” cubes. Mix tahini, grated or minced garlic, lemon juice, and water into a small bowl and mix until smooth. Pour tahini mix on top of veggies and chickpeas and mix until well combined. Dump onto a baking sheet and arrange into a single layer. Sprinkle brussels sprouts with salt and pepper. Roast in the oven for 30 to 35 minutes, shaking the pan every 5 to 7 minutes for even browning.

Cook the orzo in boiling salted water for about 7-8 minutes. After orzo is cooked, drain and add to a bowl.

For the sauce, add all the ingredients to a blender and blend until smooth.

Assemble the bowls by adding orzo and roasted chickpea veggies to a bowl and top with basil sauce.

Recipe Origin:

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