Sheet Pan Meal: Curried Sweet Potato & Chickpeas
User Reviews
4.9
Sheet Pan Meal: Curried Sweet Potato & Chickpeas
Description
Curried Sweet Potato & Chickpeas is a roasted vegetable and legume dish made on a single sheet pan for ease. Sweet potato wedges are combined with thinly sliced cabbage and canned chickpeas that have been rinsed and dried. Red onion is added atop the vegetables, and the whole pan is seasoned with minced garlic, ginger, sea salt, curry powder, garam masala, and avocado or melted coconut oil. Each item is tossed separately to coat thoroughly.
Roasting at a high temperature first softens the vegetables and crisps the chickpeas. After 30 minutes, the pan is tossed and sweet potatoes flipped to promote even cooking, finishing until the sweet potatoes are golden brown and tender, the cabbage is softened, and chickpeas are slightly crispy. The dish offers a warm combination of sweet, spicy, and savory elements with a range of textures.
It is served with steamed or massaged kale and drizzled with tahini or another recommended dressing, garnished optionally with sesame or hemp seeds, cilantro, and lemon wedges. This sheet pan meal is convenient, flavorful, and suited to a vegetarian diet.
Ingredients
VEGGIES + CHICKPEAS
- 1 large sweet potato organic when possible, skin on, cut into wedges
- 2 cups cabbage or sub cauliflower or other seasonal vegetable, thinly sliced
- 1 (15-oz) chickpeas canned, rinsed, drained and dried
- 1/2 cup red onion finely diced
- 1 Tbsp ginger minced
- 1 Tbsp garlic minced
- 2 Tbsp avocado or melted coconut oil
- 1/2 tsp salt sea salt
- 2 Tbsp curry powder (or store-bought)
- 1/2 tsp garam masala
FOR SERVING
- 2-3 cups kale (or other green)
- 1/4 cup tahini divided; or sub Lemon Tahini Dressing, Green Curry Tahini Dressing, Mango Chutney, or Green Chutney
- sesame seed optional, or hemp seed
- cilantro (optional)
- lemon optional, wedges
Instructions
- Preheat oven to 410 degrees F (210 C) and line a large baking sheet with parchment paper or a silicone baking mat.
- Add sweet potato wedges, cabbage, and chickpeas to the pan. Top only the veggies (not the chickpeas) with the diced onion. Then sprinkle garlic and ginger over the whole pan (including the chickpeas).
- Drizzle with oil, sprinkle on salt, curry powder, and garam masala.
- Use your hands to toss each section (sweet potatoes, cabbage, and chickpeas separately), to fully coat with oil and seasonings. Add more of either as needed.
- Bake for 30 minutes, then remove from oven, toss chickpeas and cabbage (separately), and flip sweet potatoes to ensure even baking. Return to oven and bake for an additional 10-15 minutes or until the sweet potatoes are golden brown and tender, cabbage is tender, and chickpeas are golden brown and slightly crispy.
- To serve: Steam kale or massage with lemon juice and olive oil and divide between plates, then top with sweet potatoes, cabbage, and chickpeas. Drizzle on the tahini (or dressing of choice) and serve. Sesame seeds, lemon wedges, or cilantro make nice additional garnishes (all optional).
Notes
- Seasonings are inspired by the Crackling Cauliflower recipe from Eating Bird Food, providing balanced curry flavors.
- Nutrition information is an estimate and does not include optional ingredients like seeds or additional dressings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2(Servings)
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 581 | 29% |
| Carbohydrates | 60.7g | 20% |
| Protein | 16.7g | 33% |
| Fat | 33.6g | 52% |
| Saturated Fat | 4.3g | 22% |
| Sodium | 894mg | 37% |
| Potassium | 964mg | 21% |
| Fiber | 16.1g | 64% |
| Sugar | 13.2g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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