Name: Vegan Sheet Pan Sweet Potato, Chickpea and Broccoli Dinner with Tahini Sauce Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 4 sweet potatoes; 1 (19 oz) can chickpeas, drained and rinsed; 1 red onion; 6 cups broccoli florets; 2 tsp paprika; 1 tsp cumin; 2 tsp onion powder; 1 tsp garlic powder; 1 tsp salt; 1 tsp thyme; Salt and pepper to taste; 1/4 tsp chili flakes; 3 tbsp olive oil (divided); 1/4 cup tahini; 3 tbsp lemon juice; 2 cloves garlic (crushed or grated); 2 tbsp water (plus more to thin)

Ingredients

4 sweet potatoes*

1 19 oz can chickpeas (drained and rinsed)

1 red onion

2 tsp paprika

1 tsp cumin

2 tsp onion powder

1 tsp garlic powder

1 tsp salt

1 tsp thyme

3 tbsp olive oil (divided)

6 cups broccoli florets

1/4 cup tahini

3 tbsp lemon juice

2 cloves garlic (crushed or grated)

2 tbsp water (plus more to thin)

1/4 tsp chilli flakes

1/4 tsp salt (or more to taste)

1/4 tsp pepper (or more to taste)

Instructions

Step 1: Preheat the oven to 425°F.

Step 2: Cut the sweet potatoes in half lengthwise. Rub the cut sides with 1 tbsp olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 10-15 minutes.

Step 3: While the sweet potatoes roast, slice the red onion. In a separate baking sheet, combine the chickpeas, sliced onion, paprika, cumin, onion powder, garlic powder, salt, thyme, and 1 tbsp olive oil. Toss well to coat evenly. Add this sheet to the oven alongside the sweet potatoes and roast for 10-15 minutes.

Step 4: Add the broccoli florets to a third baking sheet. Drizzle with the remaining 1 tbsp olive oil, season with salt and pepper, and toss to coat. Place the broccoli in the oven with the other pans. If the sweet potatoes are done, move them to a lower rack or remove them. Roast all vegetables together for another 10-15 minutes until tender and browned around the edges.

Step 5: While the vegetables roast, prepare the tahini sauce. In a bowl or sealable container, combine tahini, lemon juice, crushed garlic, chilli flakes, salt, pepper, and 2 tbsp water. Whisk or shake until smooth, adding more water as needed to reach your desired consistency.

Step 6: Remove everything from the oven once the broccoli is roasted and tender.

Step 7: To serve, place two halves of sweet potato on each plate. Fluff the flesh with a fork, then top with the roasted chickpeas, onions, and broccoli. Drizzle generously with the tahini sauce.

Tips & Variations

Use different vegetables like cauliflower or Brussels sprouts if you want to mix things up.

For added protein, sprinkle with toasted pumpkin seeds or hemp seeds before serving.

If you prefer a spicier dish, increase the chilli flakes or add a dash of hot sauce to the tahini.

Make sure to toss the chickpeas and vegetables well to ensure even roasting and maximum flavor.

Leftover tahini sauce can be kept in the fridge and makes a great salad dressing or dip.

FAQs

Can I use frozen broccoli instead of fresh?

Fresh broccoli works best for roasting, but if you use frozen, make sure to thaw and pat it dry to avoid sogginess. Roasting frozen broccoli might require adjusting the cooking time.