Description
The ultimate comfort food hack! This smoky sweet potato and chickpea sheet pan delivers maximum flavor with minimal effort, perfect for those nights when you crave something delicious but can’t deal with a sink full of dishes.
Ingredients
Scale
- 2 large sweet potatoes (about 1.5 lbs/680g), peeled and cubed into 1-inch pieces
- 2 cans (15 oz/425g each) chickpeas, drained, rinsed, and thoroughly dried
- 1 large red onion, cut into 1-inch chunks
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons maple syrup
- Juice of 1 lemon
- ¼ cup fresh cilantro, chopped (for garnish)
- Optional: 1 avocado, diced and 2 tablespoons pumpkin seeds for serving
Instructions
- Preheat your oven to 425°F (220°C) and position a rack in the middle. Line a large baking sheet with parchment paper.
- In a small bowl, combine the smoked paprika, cumin, garlic powder, chili powder, salt, and black pepper.
- Place dried chickpeas and cubed sweet potatoes in a large mixing bowl. Drizzle with olive oil and sprinkle with the spice mixture. Add maple syrup and toss until evenly coated.
- Spread the seasoned vegetables in a single layer on your prepared baking sheet. Avoid overcrowding – use two pans if necessary.
- Roast for 20 minutes, then remove and carefully stir everything. Return to the oven and continue roasting for another 15-20 minutes, until chickpeas are crispy and sweet potatoes are fork-tender.
- Remove from the oven and immediately squeeze fresh lemon juice over the hot mixture. Let rest for 5 minutes before serving.
- Transfer to a serving dish and garnish with fresh chopped cilantro. If using, add diced avocado and sprinkle with pumpkin seeds.