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4.9 from 201 votes

Sheet Pan Meal: Curried Sweet Potato & Chickpeas

We love when dinner is made entirely on 1 pan! Enjoy this simple sweet potato, chickpea, and cabbage dish seasoned with Indian spices like garam masala! Serve with fresh or steamed greens, tahini, lemon, and sides of choice!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 2 (Servings)
Calories: 581 kcal
Course: Dinner
Cuisine: Indian , Vegan

Ingredients

VEGGIES + CHICKPEAS
  • 1 large sweet potato, skin on, cut into wedges (organic when possible)
  • 2 cups thinly sliced cabbage (or sub cauliflower or other seasonal vegetable)
  • 1 (15-oz) can chickpeas, rinsed, drained, and dried
  • 1/2 cup finely diced red onion
  • 1 Tbsp minced ginger
  • 1 Tbsp minced garlic 
  • 2 Tbsp avocado or melted coconut oil
  • 1/2 tsp 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 or hemp seeds (optional)
  • cilantro (optional)
  • Lemon wedges (optional)

Instructions

    Cup of Yum
  1. Preheat oven to 410 degrees F (210 C) and line a large baking sheet with parchment paper or a silicone baking mat.
  2. 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).
  3. Drizzle with oil, sprinkle on salt, curry powder, and garam masala.
  4. 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.
  5. 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.
  6. 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 inspired by the Crackling Cauliflower Recipe from Eating Bird Food.*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition Information

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 (28%) Fiber 16.1g (64%) Sugar 13.2g (26%)

Nutrition Facts

Serving: 2(Servings)

Amount Per Serving

Calories 581

% 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.