Roasted sweet potatoes and chickpeas perfectly spiced with cumin, garlic powder, and paprika make the best side dish to add fiber to your meal!
Why You’ll Love Spiced & Roasted Sweet Potatoes and Chickpeas
These roasted sweet potatoes and chickpeas are a flavorful and easy way to eat more fiber. Minimal preparation is needed for this sheet pan side dish. All you need to do is rinse the canned chickpeas, chop the sweet potato and broccoli, coat in seasonings, and place on the sheet pan to roast. Then, you have the best side dish packed with nutrients. These vegetables also provide 9.5 grams of plant-based protein.
Full of Fiber
Fiber is important for regular bowel movements, stabilizing blood sugars, lowering cholesterol levels, and reducing the risk of many chronic diseases. On top of the great health benefits, fiber also helps you feel full longer, which aids in weight loss.
Most Americans do not eat enough fiber. More specifically, 90% of women and 97% of men do not meet the recommended intakes of dietary fiber per the Dietary Guidelines for Americans 2020-2025. Fiber recommendations vary by age, but most women need about 25 grams and men need about 31 grams of fiber daily.
Potatoes, beans, and vegetables are all high in fiber. This side dish has all three with sweet potatoes, chickpeas, and broccoli. Enjoy spiced and roasted sweet potatoes and chickpeas to get in 10.5 grams of fiber.
Ingredients
- Sweet potatoes: high in fiber, vitamins A and C, and potassium.
- Chickpeas: high in fiber and plant protein. Roasting makes them crispy.
- Broccoli: good source of fiber and antioxidants.
- Cumin, garlic powder, paprika: add flavor!
- Olive oil: healthy fats.
How to Make Spiced & Roasted Sweet Potatoes and Chickpeas
Preheat oven to 425°F and line sheet pan with parchment paper.
Drain, rinse, and pat dry canned chickpeas.
Wash, peel, and cut sweet potato into ½ inch cubes. Add sweet potatoes and chickpeas to a large mixing bowl. Add 2 tsp olive oil, 1 tsp cumin, 1 tsp garlic powder, and 1 tsp paprika. Mix to evenly coat with spices.
Add spiced sweet potatoes and chickpeas to lined sheet pan in a single layer. Roast for 20 minutes.
While sweet potatoes and chickpeas roast, add broccoli florets to the large mixing bowl with 2 tsp olive oil, ½ tsp garlic, and ½ tsp cumin. Mix to evenly coat.
After 20 minutes of roasting, remove sheet pan from oven. Turn sweet potatoes and chickpeas over and move to one side of the pan. Add the broccoli to the other side in a single layer. Roast for 10-15 more minutes or until your desired doneness.
What to Pair with Spiced & Roasted Sweet Potatoes and Chickpeas
Pair with any protein you like. These roasted sweet potatoes and chickpeas go well with fish, chicken, beef, and tofu. Try making Almond Crusted Cod or Everything Bagel Chicken.
For a quick meal prep, use ready-to-eat proteins like Trader Joe’s Grass-Fed Beef Sirloin Roast, Costco’s Sous Vide Sliced Grass-Fed Beef Sirloin, or rotisserie chicken.
Tips
- To make the chickpeas nice and crispy, dry them well. Drain and rinse, then pat dry with a clean kichen towel or paper towels.
- Cut the sweet potatoes into small cubes to keep the cooking time low. The bigger the cubes, the longer it will take to cook through.
- Add more flavor with a simple hummus dressing by mixing ½ cup garlic hummus with 2-4 tbsp of water to thin per your preference. This makes enough for about 4 servings.
Try These Meal Prep Recipes Next
- Air Fryer Salmon Bowl
- Healthy Hamburger Salad with Fries and Secret Sauce
- Sheet Pan Gnocchi with Mushrooms, Spinach, and Shrimp
- Healthy Chicken Mushroom Orzo in One Pot
- Almond Crusted Cod in Air Fryer
- Everything Bagel Chicken Nuggets
Free Meal Plan
Having trouble deciding what meals to prep for the week? Get my FREE 7-Day Meal Plan for inspiration!
Spiced & Roasted Sweet Potatoes and Chickpeas
Ingredients
- 15 oz canned chickpeas
- 2 sweet potatoes ~625 grams
- 4 tsp olive oil
- 1 1/2 tsp ground cumin
- 1 1/2 tsp garlic powder
- 1 tsp paprika
- 12 oz broccoli florets or 1 broccoli crown
Hummus Dressing (optional)
- 1/2 cup garlic hummus
- 2-4 tbsp water
Instructions
- Preheat oven to 425°F and line sheet pan with parchment paper.
- Drain, rinse, and pat dry canned chickpeas.
- Wash, peel, and cut sweet potato into ½ inch cubes. Add sweet potatoes and chickpeas to a large mixing bowl. Add 2 tsp olive oil, 1 tsp cumin, 1 tsp garlic powder, and 1 tsp paprika. Mix to evenly coat with spices.
- Add spiced sweet potatoes and chickpeas to lined sheet pan in a single layer. Roast for 20 minutes.
- While sweet potatoes and chickpeas roast, add broccoli florets to the large mixing bowl with 2 tsp olive oil, ½ tsp garlic, and ½ tsp cumin. Mix to evenly coat.
- After 20 minutes of roasting, remove sheet pan from oven. Turn sweet potatoes and chickpeas over and move to one side of the pan. Add the broccoli to the other side in a single layer. Roast for 10-15 more minutes or until your desired doneness.
Hummus Dressing
- In a small bowl or container, add hummus. Add 2 tbsp water and stir. Continue to add water until desired consistency. Drizzle over roasted sweet potatoes and chickpeas.
Notes
- To make the chickpeas nice and crispy, dry them well. Drain and rinse, then pat dry with a clean kichen towel or paper towels.
- Cut the sweet potatoes into small cubes to keep the cooking time low. The bigger the cubes, the longer it will take to cook through.
- Add more flavor with a simple hummus dressing by mixing ½ cup garlic hummus with 2-4 tbsp of water to thin per your preference. Makes about 4 servings.
