This smoky sweet potato and chickpea sheet pan dinner is a vibrant, plant-based meal that brings together the natural sweetness of roasted sweet potatoes, the hearty texture of chickpeas, and the earthy flavor of broccoli. Seasoned with a blend of spices, it's a simple yet satisfying dish that requires minimal effort and cleanup.
Why You’ll Love This Recipe
I appreciate how this recipe simplifies dinner preparation. Everything cooks on a single sheet pan, making cleanup a breeze. The combination of sweet potatoes and chickpeas provides a hearty, nutritious base, while the spices add depth and warmth. It's a versatile meal that I can enjoy on its own or pair with grains like rice or quinoa.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
1 (15 oz) can chickpeas, rinsed and drained
-
1 medium sweet potato, chopped into small cubes (½ inch thick)
-
1 head of broccoli, chopped into small florets
-
½ medium red onion, thinly sliced
-
1 teaspoon smoked paprika
-
½ teaspoon fennel seed
-
½ teaspoon dried thyme
-
½ teaspoon dried basil
-
½ teaspoon ground cumin
-
1 teaspoon garlic powder
-
Salt and pepper to taste
-
1–2 tablespoon olive oil
-
Fresh parsley and cilantro, chopped (for garnish)
Directions
-
Preheat the oven to 400°F (200°C).
-
Pat the chickpeas dry with a clean kitchen towel, removing any loose skins.
-
On a parchment-lined baking sheet, combine the chickpeas and sweet potato cubes. Drizzle with half of the olive oil and sprinkle with half of the spices. Toss to coat evenly and spread in a single layer.
-
Roast in the oven for 20 minutes.
-
Remove the baking sheet from the oven. Push the chickpeas and sweet potatoes to one side to make room for the broccoli and red onion.
-
Add the broccoli and red onion to the sheet. Drizzle with the remaining olive oil and sprinkle with the remaining spices. Toss to coat and spread everything out evenly.
-
Return the sheet to the oven and roast for an additional 10–15 minutes, until the vegetables are tender and slightly browned.
-
Garnish with chopped parsley and cilantro before serving.
Servings and Timing
This recipe yields 2–3 servings. The total preparation time is approximately 10 minutes, with a cooking time of 30–35 minutes, making it a convenient option for a weeknight dinner.
Variations
I like to customize this dish based on what's available in my kitchen. Sometimes I swap out the broccoli for cauliflower or Brussels sprouts. For added protein, I might include tofu cubes or tempeh. Adjusting the spice blend allows me to experiment with different flavor profiles, such as adding chili flakes for heat or curry powder for an Indian twist.
Storage/Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, I place the desired portion on a baking sheet and warm it in a 350°F (175°C) oven for about 10 minutes, or until heated through. Alternatively, microwaving for 1–2 minutes works when I'm short on time.
FAQs
What can I serve with this sheet pan dinner?
I often serve it over a bed of quinoa, brown rice, or couscous. A dollop of hummus or a drizzle of tahini sauce complements the flavors nicely.
Can I make this recipe oil-free?
Yes, I can omit the oil and instead toss the vegetables and chickpeas with a small amount of vegetable broth or water mixed with the spices to help them adhere.
How do I ensure the chickpeas get crispy?
Drying the chickpeas thoroughly before roasting is key. I make sure to pat them dry and remove any excess moisture to achieve a crisp texture.
Is this recipe freezer-friendly?
While the dish can be frozen, I find that the texture of the vegetables, especially the broccoli, changes upon thawing. For best results, I prefer to enjoy it fresh or refrigerated.
Can I use canned sweet potatoes?
I recommend using fresh sweet potatoes for this recipe. Canned sweet potatoes are already cooked and may become too soft during roasting.
Conclusion
This smoky sweet potato and chickpea sheet pan dinner is a flavorful, nutritious meal that's easy to prepare and clean up. Its versatility allows me to adapt it to my taste preferences and available ingredients, making it a staple in my meal rotation. Whether I'm cooking for myself or entertaining guests, this dish never disappoints.
Smoky Sweet Potato and Chickpea Sheet Pan Dinner
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 40–45 minutes
- Yield: 2–3 servings
- Category: Dinner
- Method: Roasting / Sheet Pan
- Cuisine: Plant-Based / Vegan
- Diet: Gluten Free
Description
This smoky sweet potato and chickpea sheet pan dinner is a delicious, plant-based meal packed with roasted vegetables, fiber-rich chickpeas, and warming spices. With easy prep, minimal cleanup, and bold smoky flavor, this vegan sheet pan recipe is perfect for a healthy weeknight dinner.
Ingredients
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 medium sweet potato, chopped into ½-inch cubes
- 1 head of broccoli, chopped into small 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 tablespoon olive oil
- Fresh parsley and cilantro, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Pat chickpeas dry with a clean towel, removing any loose skins.
- On a parchment-lined baking sheet, toss chickpeas and sweet potatoes with half the olive oil and half the spices. Spread evenly.
- Roast for 20 minutes.
- Push roasted ingredients to one side; add broccoli and red onion to the pan. Drizzle with remaining oil and spices. Toss and spread out.
- Roast for another 10–15 minutes until vegetables are tender and slightly browned.
- Garnish with chopped parsley and cilantro before serving.
Notes
- Swap broccoli with cauliflower or Brussels sprouts.
- Add tofu or tempeh for more protein.
- Customize spice mix with chili flakes or curry powder.
- Store leftovers up to 4 days in the fridge.
- Reheat in a 350°F oven for 10 minutes or microwave for 1–2 minutes.
- For oil-free option, use vegetable broth instead of oil.
- Dry chickpeas well for crispiness.
- Fresh sweet potatoes recommended over canned.
Leave a Reply