Sheet-pan sweet potatoes and broccoli with chickpeas
2
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 2 • Difficulty: Easy
A dollop of seasoned yogurt helps cool the smoky heat of the chipotle chili powder.
Ingredients
Canned chickpeas (garbanzo beans)
15 oz, rinsed and drained
Broccoli florets
6 cup(s)
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
Plain fat free Greek yogurt
¼ cup(s)
Lime zest
½ tsp
Scallions
1 medium, chopped
Kosher salt
1 pinch(es)
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, chili 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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