Description
A flavorful and nutritious smoky sweet potato and chickpea sheet pan dinner packed with vibrant vegetables and aromatic spices, perfect for a healthy and easy weeknight meal.
Ingredients
Scale
Vegetables & Legumes
- 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
Spices & Herbs
- 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
Oils
- 1–2 tbsp olive oil
Instructions
- Preheat Oven and Prepare Chickpeas
Set the oven to 400°F (204°C). Dry the rinsed chickpeas in a clean kitchen towel, rubbing gently to remove any loose chickpea skins. Discard the skins. - Toss Chickpeas and Sweet Potato
Place the chickpeas and sweet potato cubes on a large parchment-lined sheet pan. Drizzle with half of the olive oil and sprinkle with smoked paprika, fennel seed, thyme, basil, cumin, garlic powder, salt, and pepper. Use your hands to toss everything evenly, then spread into a single layer on the pan. - Bake First Layer
Place the sheet pan in the oven and bake for 20 minutes until the sweet potatoes begin to soften and chickpeas start crisping. - Add Broccoli and Onion
Carefully remove the sheet pan from the oven. Use a spatula to toss the chickpeas and sweet potatoes and push them to one side to make space for the broccoli florets and sliced red onion. - Season and Toss Broccoli and Onion
Drizzle the remaining olive oil over the broccoli and onion. Add a pinch of the same spices and herbs used previously, then toss them together with your hands. Spread these veggies evenly on the sheet pan. - Final Bake
Return the sheet pan to the oven and bake for an additional 10-15 minutes until the broccoli is tender and slightly caramelized, and all components are cooked through. - Garnish and Serve
Sprinkle the meal with freshly minced parsley and cilantro before serving for a fresh burst of flavor.
Notes
- For extra crispiness, spread the chickpeas and vegetables in a single layer without overcrowding the pan.
- Feel free to swap broccoli with other vegetables like cauliflower or Brussels sprouts.
- This recipe can be made vegan and gluten-free by default.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: sweet potato, chickpeas, sheet pan dinner, smoky, easy, healthy, vegetarian, gluten free
