Sheet Pan Chickpea Loaded Sweet Potatoes
Sheet Pan Chickpea Loaded Sweet Potatoes are the perfect easy vegan dinner. All roasted on one sheet pan reduces clean up. Using just basic pantry staple ingredients to make this healthy, meatless meal.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish, Meatless Monday
- Method: Oven
- Cuisine: American
- Diet: Vegan
Ingredients
Roasted Chickpeas and Sweet Potatoes
- 2 medium-large sweet potatoes (scrubbed clean)
- 1 15oz can chickpeas (rinsed and drained)
- 1.5 tablespoons olive oil (divided)
- 1/2 teaspoon Paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon ground cinnamon
- salt and pepper
Hummus Dressing
- 1/4 cup original hummus
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- salt and pepper
Instructions
- Preheat oven to 400° F.
- Cut the sweet potatoes in half lengthwise. Rub halves with 1 tablespoon of the olive oil, sprinkle with salt and pepper, and place cut side down in one half of a sheet pan
- Add chickpeas to the other half of the sheet pan. Add 1/2 tablespoon of olive oil, the paprika, cumin, cinnamon, and 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Toss chickpeas and spread into one layer.
- Roast sheet pan in preheated oven for 25-35 minutes until sweet potatoes are tender when pierced with a fork.
- While the chickpeas and sweet potatoes are roasting, mix up the hummus dressing. In a small bowl mix together the hummus, olive oil, lemon juice, and a pinch of salt and pepper. Taste and adjust to taste.
- To serve, spoon chickpeas over a sweet potato half and drizzle the hummus dressing over the top.
Notes
Leftovers should be stored in separate containers in the fridge for up to 5 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 255
- Sugar: 2.9 g
- Sodium: 369.2 mg
- Fat: 12.3 g
- Carbohydrates: 31.3 g
- Fiber: 7.6 g
- Protein: 7.1 g
- Cholesterol: 0 mg
Keywords: Loaded Sweet Potatoes, Chickpea Loaded Sweet Potatoes