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Smoky Sweet Potato and Chickpea Sheet Pan Dinner

Smoky Sweet Potato and Chickpea Sheet Pan Dinner

A delicious Smoky Sweet Potato and Chickpea Sheet Pan Dinner that's vegan, easy to prepare, and full of flavor, perfect for a weeknight meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 3 servings
Calories 350 kcal

Equipment

  • oven
  • Sheet pan
  • parchment paper
  • spatula
  • Kitchen towel

Ingredients
  

Vegetables and Legumes

  • 1 15oz can chickpeas, rinsed and drained
  • 1 medium sweet potato, chopped into small cubes ½ inch thick
  • 1 head broccoli, chopped into small florets ping pong sized
  • ½ medium red onion, sliced thin

Spices

  • 1 teaspoon smoked paprika
  • ½ teaspoon fennel seed
  • ½ teaspoon dry thyme
  • ½ teaspoon dry basil
  • ½ teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Salt and Pepper to taste

Oils and Herbs

  • 1–2 tablespoon olive oil
  • fresh parsley and cilantro, minced handful

Instructions
 

Preparation Steps

  • Set oven to 400F. Dry off your chickpeas in a clean kitchen towel and lightly rub it over the chickpeas. Remove any loose chickpea skins that come off.
  • Add your chickpeas and sweet potato to a large parchment lined sheet pan and drizzle with half of the olive oil, dry herbs and spices. With your hands toss everything together evenly and then spread your chickpeas and potatoes out into a single layer.
  • Place the sheet pan into the oven and bake for 20 minutes.
  • Carefully remove the sheet pan, give the chickpeas and sweet potato a toss with a spatula and push them a bit to the side to make room for your broccoli and red onion.
  • To the broccoli and red onions, drizzle with your remaining oil, herbs and spices and toss together with your hands and spread out again on your sheet pan.
  • Return the pan to the oven for an additional 10-15 minutes, and when done cooking sprinkle with some fresh herbs like cilantro and parsley and serve.

Notes

Make sure to dry your chickpeas really well. Rub the cloth over the chickpeas to encourage some of the chickpea skins to come off. Cook your sweet potato and chickpeas first as they need more time to roast compared to the broccoli and onions. Avoid having main ingredients lay on top of each other on the sheet pan.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 55gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 300mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 12000IUVitamin C: 50mgCalcium: 80mgIron: 3mg
Keyword chickpeas, easy, Healthy, Sheet Pan Dinner, sweet potato, vegan
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