Sheet-Pan Sweet Potatoes & Broccoli with Chickpeas
2
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 2 • Difficulty: Easy
This veggie-packed, one-pan recipe is perfect for busy weeknights. When roasted, broccoli becomes crispy with a sweet, nutty flavor that pairs perfectly with earthy chickpeas, which add protein to this vegetarian meal. The smoky spice of chipotle powder is balanced by the sweet potatoes and the cooling, tangy yogurt.
Ingredients
Canned drained chickpeas
15 oz, rinsed and drained
Broccoli
6 cup(s), florets, from 2 large heads
Sweet potato
1 large, chopped
Olive oil
2 tsp(s)
Chipotle chili powder
1 tsp(s)
Garlic powder
1 tsp(s)
Onion powder
½ tsp(s)
Kosher salt
½ tsp(s), plus pinch
Plain fat free Greek yogurt
¼ cup(s)
Lime zest
½ tsp(s)
Uncooked scallions
1 medium, chopped
Instructions
1
Preheat oven to 400°F. Line a large sheet pan with parchment paper. In a large bowl, toss chickpeas, broccoli, sweet potato, olive oil, 1 tsp chipotle chili powder, garlic powder, onion powder, and salt until well combined. Spread in single layer on prepared pan and roast until sweet potato is tender and broccoli is crispy and browned, about 30 minutes, stirring once halfway through.
2
In a small bowl, stir together Greek yogurt, lime zest, and scallion. Season with a pinch of salt and serve on top of roasted vegetables.
3
Per serving: 2 cups
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