Sweet Potato and Chickpea Sheet Pan Dinner
Roasted sweet potatoes, crispy chickpeas, and golden cauliflower finished with a creamy jalapeño cilantro sauce, fresh cilantro, and crushed pistachios. A sheet pan dinner that's vegan, gluten-free, and ready in 40 minutes.
Servings: 2
Equipment
- vegetable peeler
- strainer
- cutting board + knife
- medium-large mixing bowl
- measuring cups & spoons
Ingredients
- 1 ¼ cup chickpeas; rinsed, drained, and dried well
- 1 large sweet potato, peeled and diced into bite-sized pieces (about 2 heaping cups)
- 2 ½ cups cauliflower florets (I used frozen)
- 3 cloves garlic, minced
- 3 tablespoons avocado oil
- 1 teaspoon EACH of salt, black pepper & onion granules
Jalapeño Cilantro Sauce (see notes for other sauce options)
Toppings
- ¼ cup chopped pistachios
- ¼ cup fresh chopped cilantro (mostly leaves, some stems are ok)
- spritz of fresh lime
Instructions
- Preheat oven to 440°F and line a baking sheet with parchment paper.
- Rinse, drain, and dry chickpeas well. Add to a mixing bowl with diced sweet potatoes, cauliflower florets, and minced garlic. Toss with oil, salt, pepper, and onion granules.
- Place seasoned vegetables onto the baking sheet evenly. Roast on the middle rack for 28-30 minutes or until vegetables are golden and chickpeas are crisp.
- While the vegetables cook, make the jalapeño cilantro sauce. Thin with water as needed
- Add the roasted vegetables to a bowl, spritz with fresh lime juice, drizzle with sauce, and top with chopped pistachios and fresh cilantro.