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Sheet-Pan Sweet Potatoes & Broccoli with Chickpeas

Sheet-Pan Sweet Potatoes & Broccoli with Chickpeas

4
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, rinsed and drained

Broccoli florets

6 cup(s), (from 2 large heads)

Uncooked sweet potato

1 large, chopped

Olive oil

2 tsp

Chipotle chili powder

1 tsp

Garlic powder

1 tsp

Onion powder

½ tsp

Kosher salt

½ tsp

Kosher salt

1 pinch(es)

Plain fat free Greek yogurt

¼ cup(s)

Lime zest

½ tsp

Scallions

1 medium, chopped

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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