Sweet Potato Sheet Pan Dinner with Chickpeas and Broccoli
An easy sweet potato sheet pan dinner with spiced chickpeas, broccoli and creamy garlic tahini sauce.
About the Recipe
This vegan sheet pan dinner featured baked sweet potatoes stuffed with broccoli, chickpeas and red onion is very easy to make, easy to customize, packed with nutrition and tastes great!
You’ll need just a few simple ingredients, even less if you opt for a store-bought or pre-made sauce, rather than the tahini sauce.
This recipe is plant-based, gluten-free, high in fiber and great for meal prep too.
For more stuffed sweet potatoes recipes, you can try these Buffalo Chickpea Stuffed Sweet Potatoes or Black Bean Stuffed Sweet Potatoes.
Ingredient Notes
- Sweet Potato: You’ll need 1 sweet potato per serving. They can be any size you like.
- Onion: Red onion is best for this recipe.
- Chickpeas: Use canned chickpeas and drain and rinse well before use.
- Spices: The spices used are paprika, cumin, onion powder, garlic powder and thyme. If you’re missing or short on one, that’s ok.
- Dressing: I opted for a simple garlic tahini sauce but you can use any sauce you enjoy if you want to try something else.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Variations
- Alternative Sauces: This Almond Butter Sauce, Maple Dijon Dressing, Vegan Spicy Mayo or Miso Tahini Dressing would all be good or you could use the avocado ranch sauce from this BBQ Tempeh Bowl Recipe. Hummus, guacamole or vegan sour cream are all quick and easy sauce options too.
- For additional toppings, try Quick Pickled Red Onions, green onions, sprouts or pumpkin seeds.
Step-by-Step Instructions
Step 1: Cut the sweet potatoes in half lengthwise, rub with oil and season with salt and pepper (1). Place them face down on the baking sheet (2).
Roast until they’re fork tender and caramelized around the edges and on the bottom (3).
Step 2: Drain and rinse the chickpeas and add to another baking sheet with the sliced red onion, 2 tbsp of oil and all of the spices, salt and pepper.
After the sweet potatoes have been in for about 15 minutes, add the chickpeas to the oven.
Step 3: Once the chickpeas are in the oven, add the broccoli to another baking sheet with the remaining oil, salt and pepper and mix well to ensure all of the pieces are coated.
After the chickpeas have been in about 10 minutes, add the broccoli to the oven, moving the sweet potatoes to the bottom rack to make space.
Roast the broccoli for 10-15 minutes until al dente and browned around the edges.
Step 4: Once everything is in the oven, prepare the tahini sauce by mixing everything in a bowl or shaking in a sealable container until smooth.
Step 5: Add the sweet potatoes to a bowl or plate and fluff the flesh up with a fork.
Step 6: Top the sweet potato with the chickpeas, red onion and broccoli. Drizzle with the tahini sauce and hot sauce, if desired.
Add any other toppings you might like such as pickled red onions and enjoy!
Recipe FAQs
The assembled sweet potatoes will keep in the fridge for up to 4 days in a sealed container. Store the dressing separately and add after reheating.
If you only have 2 baking sheets, bake the sweet potatoes first for about 30 minutes until tender. The chickpeas and onion can go in after 15 minutes. Once the sweet potatoes are done, set aside and add the broccoli to the pan. Roast for 10-15 minutes.
More Recipes to Try
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Vegan Sheet Pan Dinner
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 4
- Category: Main Dish
- Cuisine: American
- Diet: Vegan
Description
A healthy veagn sheet pan dinner recipe with baked sweet potatoes, spiced chickpeas and red onion, roasted broccoli and tahini sauce for a nourishing plant-based meal that’s simple to make.
Ingredients
For the Sheet Pan Veggies
- 4 sweet potatoes*
- 1 19 oz can chickpeas, drained and rinsed
- 1 red onion
- 2 tsp paprika
- 1 tsp cumin
- 2 tsp onion powder
- 1 garlic powder
- 1 tsp salt
- 1 tsp thyme
- 3 tbsp olive oil, divided
- 6 cups broccoli florets
For the Garlic Tahini Sauce
- 1/4 cup tahini
- 3 tbsp lemon juice
- 2 cloves garlic, crushed or grated
- 2 tbsp water, plus more to thin
- 1/4 tsp chilli flakes
- 1/4 tsp salt, or more to taste
- 1/4 tsp pepper, or more to taste
Instructions
- Preheat the oven to 425 F.
- Cut the sweet potatoes in half lengthwise. Rub the cut side with olive oil and season with salt and pepper then place cut-side down on a baking sheet. Roast for 10-15 minutes before adding the chickpeas.
- Once the sweet potatoes are in the oven, add the sliced red onion, chickpeas, all of the spices and 1 tbsp of oil to a second baking sheet and mix until the chickpeas and onion are well-coated in oil and spices. Add to the oven with the sweet potatoes. Roast for 10-15 minutes before adding the broccoli.
- Once the chickpeas are in the oven, add the broccoli florets to a third pan with remaining 2 tbsp oil. Season with salt and pepper and mix well to ensure the broccoli is all coated in oil. Add to the oven with the sweet potatoes and chickpeas, moving the sweet potatoes to a lower rack if needed or removing from the oven if they’re done. Roast for 10-15 minutes until tender and browned around the edges.
- Add all of the tahini sauce ingredients to a bowl or sealable container and mix or shake until fully combined and smooth. Start with 2 tbsp of water then slowly add more to reach your desired consistency.
- Once the broccoli is done, remove everything from the oven.
- Place two halves of a sweet potato on a plate and fluff the sweet potato flesh with a fork. Top with the chickpeas and onion and broccoli. Drizzle with tahini sauce.
Notes
These can be made in advance and stored in the fridge with the dressing stored separately for up to 4 days. Reheat and then add the dressing upon serving.
For the sweet potatoes, you can whatever size/amount suits your needs per serving. I used 4 275 g sweet potatoes and made 4 servings. You could use 1 small or 1/2 of a medium or large sweet potato per person. The recipe makes 4 large servings. For smaller appetites, 6-8 smaller servings may suit you better.
Nutrition
- Serving Size: 1
- Calories: 487
- Sugar: 10 g
- Fat: 22 g
- Carbohydrates: 63 g
- Fiber: 15 g
- Protein: 16 g
This is a great recipe! So tasty and super easy, I’ll definitely make this again!