Name: Smoky Sweet Potato and Chickpea Sheet Pan Dinner Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1, 15oz can chickpeas, rinsed and drained; 1 medium sweet potato, chopped into small cubes (½ inch thick); 1 head of broccoli, chopped into small ping pong sized florets; 1/2 medium red onion, sliced thin; 1 tsp smoked paprika; 1/2 tsp fennel seed; 1/2 tsp dry thyme; 1/2 tsp dry basil; 1/2 tsp ground cumin; 1 tsp garlic powder; Salt and Pepper to taste; Handful of fresh minced parsley and cilantro; 1-2 tbsp olive oil

Ingredients

1 can (15 oz) chickpeas, rinsed and drained

1 medium sweet potato, chopped into small ½-inch cubes

1 head of broccoli, chopped into ping pong–sized florets

½ medium red onion, thinly sliced

1 tsp smoked paprika

½ tsp fennel seed

½ tsp dried thyme

½ tsp dried basil

½ tsp ground cumin

1 tsp garlic powder

Salt and pepper, to taste

1–2 tbsp olive oil

Handful of fresh minced parsley and cilantro

Instructions

Step 1: Preheat your oven to 400°F (200°C). Dry the chickpeas thoroughly using a clean kitchen towel by lightly rubbing them to remove any loose skins.

Step 2: On a large sheet pan lined with parchment paper, combine the chickpeas and sweet potato cubes. Drizzle with half of the olive oil and sprinkle with smoked paprika, fennel seed, thyme, basil, cumin, garlic powder, salt, and pepper. Toss well with your hands to evenly coat everything, then spread in a single layer.

Step 3: Bake in the oven for 20 minutes.

Step 4: Carefully remove the pan, toss the chickpeas and sweet potatoes with a spatula, and push them to one side to create space on the pan.

Step 5: Add the broccoli florets and sliced red onions to the empty side of the pan. Drizzle with the remaining olive oil and sprinkle with the same herbs and spices. Toss gently by hand to coat, then spread out evenly.

Step 6: Return the sheet pan to the oven and bake for another 10–15 minutes, until the broccoli is tender and slightly caramelized. Remove from the oven and sprinkle with fresh parsley and cilantro before serving.

Tips & Variations

For extra crispiness, spread the chickpeas and vegetables in a single layer without overlapping.

Swap out broccoli for cauliflower or Brussels sprouts if preferred.

Add a squeeze of fresh lemon juice or a drizzle of tahini sauce before serving for extra brightness.

Use dried herbs you have on hand—oregano or rosemary work well too.

FAQs

Can I make this recipe gluten-free or vegan?

Yes, this recipe is naturally gluten-free and vegan as it contains only vegetables, legumes, and spices.

Can I use canned sweet potatoes instead of fresh?

While fresh sweet potatoes roast best for texture, you can use canned ones if necessary—just add them during the final 10 minutes of roasting to avoid overcooking.