Smoky Sweet Potato And Chickpea Sheet Pan Dinner Recipe

I am thrilled to share my creation: Vegan Sweet Potato Chickpea Curry on a sheet pan. I roast sweet potato cubes, chickpeas, and broccoli with olive oil, smoked paprika, cumin, and garlic powder. This dish offers a simple, flavorful meal that is practical and enticing for any busy day.

I recently tried out this Smoky Sweet Potato and Chickpea Sheet Pan Dinner and it quickly became one of my go-to recipes. I was really excited to combine the neat flavors of sweet potato cubes, chickpeas, and broccoli florets tossed in olive oil and spiced with smoked paprika and ground cumin.

It reminded me of some of my favorite One Sheet Pan Meals and even gives a nod to recipes like Vegan Sweet Potato Chickpea Curry. I love how simple it all is; you just mix up your sweet potato, chickpeas, and broccoli with garlic powder along with salt and pepper before popping it in the oven.

The veggies roast beautifully and absorb the smoky flavors. I sometimes toss in a bit of fresh parsley at the end if I’m feeling fancy, but honestly, it’s perfect even without it.

This dish is a quick and flavorful option when you’re looking for a meatless meal that doesn’t skimp on taste.

Why I Like this Recipe

I like this recipe because it’s super simple to make and doesn’t leave me drowning in dirty dishes since everything cooks in one pan. I also love how the spices mix with the sweet potato, chickpeas, and broccoli to give it this really unique and bold flavor that makes my taste buds really happy. Another reason is that it’s a healthy and balanced meal, with plenty of veggies and protein from the chickpeas, which makes me feel good after eating. Finally, I just enjoy the way the veggies roast up nicely and get that great color, even if sometimes they come out a little uneven, it still tastes amazing.

Ingredients

• Sweet potato is naturally sweet, packed with fiber and vitamins giving a gentle, warming color.
• Chickpeas offer protein and fiber, making the dish filling and adding a nice texture.
• Broccoli is crisp, green and loaded with vitamins while providing a satisfying crunch.
• Extra virgin olive oil coats the veggies, adding heart healthy fats and rich flavor.
• Smoked paprika brings a mild smokiness which perfectly rounds out the flavors.
• Fresh parsley brightens the plate with a fresh herbaceous finish and extra vitamins.
• Ground cumin deepens the dish with its aromatic, earthy flavor that complements sweetness.
• Garlic powder infuses a savory note that layers the overall depth of flavor.

Ingredient Quantities

• 1 large sweet potato, peeled and cut into roughly 1-inch cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups broccoli florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (optional for garnish)

How to Make this

1. Preheat your oven to 425°F.

2. In a big bowl, toss the sweet potato cubes, chickpeas, and broccoli with the olive oil.

3. Sprinkle the smoked paprika, ground cumin, garlic powder, salt, and pepper over the veggies and mix it all together well.

4. Spread everything out neat and evenly on a large baking sheet.

5. Make sure there is enough space between pieces so the veggies roast instead of steam.

6. Place the sheet pan in the oven and let roast for about 25 minutes.

7. Halfway through, stir the mix up so that all the pieces get a nice roasted color.

8. After 25 minutes, check if the sweet potatoes are soft with a fork.

9. If everything is well cooked, take the pan out carefully from the oven.

10. Sprinkle some chopped fresh parsley on top if you want, then serve it up hot and enjoy!

Equipment Needed

1. An oven (make sure it’s preheated to 425°F)
2. A large mixing bowl
3. A cutting board and a sharp knife (for peeling and chopping the sweet potato and optional parsley)
4. Measuring spoons (to get the olive oil and spices right)
5. A large baking sheet (to roast the veggies evenly)
6. A wooden spoon or spatula (for thorough mixing and stirring halfway through)
7. A fork (to check if the sweet potato is soft)
8. Oven mitts (to carefully take the hot pan out)

FAQ

Smoky Sweet Potato And Chickpea Sheet Pan Dinner Recipe Substitutions and Variations

• If you don’t have a large sweet potato, you can sub in peeled butternut squash cubes the same size as the recipe calls for.
• Instead of chickpeas, you could try black beans or even cannellini beans, whichever you have on hand.
• Missing broccoli? Cauliflower florets works just fine and gives a slightly different flavor and texture.
• No olive oil? Avocado oil is a good alternative, plus it has a nice healthy twist.
• If you’re out of smoked paprika, a mix of regular paprika with a tiny pinch of cayenne pepper can mimic that smoky flavor pretty well.

Pro Tips

1. Make sure you dont cram the veggies too close together on the pan or else they might steam instead of getting that nice roasted crisp on the outside.

2. Give the spices a good toss with the veggies so every piece gets a bit of flavor; sometimes uneven mixing can leave some spots bland.

3. Stir everything about halfway through the cook time to get an even roast and avoid any parts burning or getting too soft.

4. Using a sheet of parchment paper can really help with cleanup and stops the veggies from sticking to the pan.