Sheet-Pan Sweet Potatoes & Broccoli with Chickpeas
12
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 2 • Difficulty: Easy
When roasted, broccoli becomes crispy with a sweet, nutty flavor that pairs perfectly with earthy chickpeas, which add protein to this vegetarian one-pan meal. A dollop of yogurt helps cool the smoky heat of the chipotle chile powder.
Ingredients
Canned chickpeas (garbanzo beans)
15 oz
Broccoli florets
6 cup(s)
Sweet potato(es)
1 large
Olive oil
2 tsp
Chipotle chili powder
1 tsp
Garlic powder
1 tsp
Onion powder
0.5 tsp
Kosher salt
0.5 tsp
Kosher salt
1 pinch(es)
Plain fat free Greek yogurt
0.25 cup(s)
Lime zest
0.5 tsp
Uncooked scallion(s)
1 medium
Instructions
1
Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
2
In a large bowl, toss the chickpeas, broccoli, sweet potato, oil, chile powder, garlic powder, onion powder, and ½ tsp salt until well combined. Spread into a single layer on the prepared pan. Roast until the sweet potato is tender and the broccoli is crispy and browned, about 30 minutes.
3
In a small bowl, stir the yogurt, lime zest, and scallion and season with a pinch of salt. Serve the vegetables with the yogurt.
4
Serving size: 2 cups
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