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sweet potato chickpea sheet pan dinner recipe - Sweet Potato Chickpea Sheet Pan Dinner served in a white bowl overhead view
Chloe

Sweet Potato Chickpea Sheet Pan Dinner

sweet potato chickpea sheet pan dinner recipe made easy at home. A vibrant, one-pan meal that brings together roasted sweet potatoes, crispy chickpeas, and te
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Method

Ingredients
  

Main
  • 2 medium sweet potatoes peeled and cut into 1-inch cubes
  • 1 can (15 oz) chickpeas drained and rinsed
  • 2 cups broccoli florets cut into bite-sized pieces
  • 1 medium red onion cut into wedges
  • 3 tbsp olive oil divided
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • to taste salt and black pepper
  • 1/2 cup hummus store-bought or homemade
  • 2 cups mixed greens such as arugula or spinach
  • 2 cups cooked rice white, brown, or quinoa
  • 1 tbsp lemon juice optional, for serving

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
  2. In a large bowl, combine sweet potato cubes, chickpeas, broccoli florets, and red onion wedges. Drizzle with 2 tablespoons of olive oil, then sprinkle with smoked paprika, cumin, garlic powder, salt, and pepper. Toss well to coat evenly.
  3. Spread the seasoned mixture in a single layer on the prepared sheet pan. Roast for 25-30 minutes, stirring halfway through, until sweet potatoes are tender and chickpeas are golden and crispy.
  4. While the vegetables roast, divide the cooked rice and mixed greens among four serving bowls.
  5. Once roasted, remove the sheet pan from the oven. Spoon the roasted vegetables and chickpeas over the rice and greens. Top each bowl with a generous dollop of hummus and a squeeze of lemon juice if desired. Serve immediately.