How do I make the chickpeas crispy in a Smoky Sweet Potato and Chickpea Sheet Pan Dinner?

To ensure your chickpeas get crispy, pat them completely dry with a clean kitchen towel or paper towel after rinsing. Removing as much moisture as possible allows the olive oil and heat to fry the exterior rather than steaming it. Roasting them at high heat, such as 425u00b0F (220u00b0C), is also essential for that perfect crunch.

Can I use different vegetables in this Smoky Sweet Potato and Chickpea Sheet Pan Dinner?

Absolutely! While sweet potatoes and chickpeas are the stars, you can easily add bell peppers, red onions, broccoli florets, or cauliflower. Just be mindful of cooking times; denser vegetables like sweet potatoes should be cut smaller, while softer vegetables can be left in larger pieces so they all finish roasting at the same time.

Is the Smoky Sweet Potato and Chickpea Sheet Pan Dinner meal prep friendly?

Yes, this recipe is ideal for meal prep. Once roasted and cooled, you can store the mixture in airtight containers for up to 4-5 days. While the chickpeas will lose some of their initial crunch upon refrigeration, the flavors actually deepen over time. Reheat in an air fryer or oven to regain some of that crispiness.

What is the best dressing for a Smoky Sweet Potato and Chickpea Sheet Pan Dinner?

A creamy tahini-lemon dressing is the classic pairing for these flavors. Simply whisk together tahini, lemon juice, a splash of maple syrup, and enough water to reach your desired consistency. The creaminess of the tahini perfectly balances the smoky paprika and the sweetness of the roasted potatoes.

Smoky Sweet Potato and Chickpea Sheet Pan Dinner: 7 Easy Secrets

Name: Smoky Sweet Potato and Chickpea Sheet Pan Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 large sweet potatoes, peeled and cubed; 1 can (15 oz) chickpeas, rinsed and dried; 3 tbsp extra virgin olive oil; 1 tbsp smoked paprika; 1 tsp ground cumin; 1 tsp garlic powder; 1/2 tsp sea salt; 1/4 tsp black pepper; 2 cups fresh kale, chopped

Description

A vibrant and healthy plant-based meal featuring caramelized sweet potatoes and crispy chickpeas seasoned with a smoky spice blend.

Ingredients

Scale

2 large sweet potatoes, peeled and cubed
1 can (15 oz) chickpeas, rinsed and dried
3 tbsp extra virgin olive oil
1 tbsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp sea salt
1/4 tsp black pepper
2 cups fresh kale, chopped

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Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Step 2: In a large bowl, toss the cubed sweet potatoes and chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
Step 3: Spread the mixture in a single layer on the baking sheet.
Step 4: Roast for 25-30 minutes, tossing halfway through, until potatoes are tender and chickpeas are crisp.
Step 5: Stir in the chopped kale during the last 5 minutes of cooking until wilted.
Step 6: Serve warm with your favorite dressing or fresh herbs.

Notes

For extra flavor, drizzle with a lemon-tahini dressing before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380 kcal
Sugar: 9g
Sodium: 450mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 11g
Protein: 12g
Cholesterol: 0mg

Description

Ingredients

Instructions

Notes

Nutrition

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