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Sheet-Pan Sweet Potatoes & Broccoli with Chickpeas

Sheet-pan sweet potatoes and broccoli with chickpeas

4
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

Notes

You'll need two large heads of broccoli for this recipe.

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