Easy oven roasted Sweet Potato & Chickpea Bake made in 1-pan seasoned with Tandoori Masala and fresh dill. Perfect for meal prep!
This meal is dedicated to those nights when you need something quick, comforting, healthy (but please not boring), for dinner.
It’s also quite possibly my favorite simple meal.
One that I immediately draw from my mental cookbook when I don’t know what else to make.
What’s not to love about this Sweet Potato & Chickpea Bake that’s packed with roasted veg, protein, and seductive herbs and spices?
Here’s What You Need to Make This Sweet Potato & Chickpea Bake:
- a protein (chickpeas),
- a leafy green (brussel sprouts),
- a starchy carb (sweet potato),
- a fun veg for color (bell pepper),
- a fresh herb
- a fun spice
That’s it!
Substitution Notes
While the veggies shown are my favorite blend, swap some out and see what you like best!
I’ve enjoyed cauliflower in the mix before, subbed broccoli in place of brussels sprouts, or butternut squash for the sweet potato.
The variations are endless!
All About Seasoning
Have you ever tried roasting with fresh dill?
It’s delicious!
For a while, I was secretly scared of fresh herbs.
Don’t ask me why, but I shrank away from their leafy green bunches and instead pulled out my trusted jars of dried herbs.
I still use dried herbs, frequently, and they have their place in the kitchen.
This dish, however, is not one of them!
Add your favorite fresh herb and it will POP with flavor.
I think thyme or rosemary would do nicely here, too.
How to Enjoy This Sweet Potato Chickpea Bake
Serve this dish on its own, over quinoa, or with a big spoonful of hummus.
It’s so easy to reheat and tastes just as good for lunch the next day as it did the night before.
Throw it in Tupperware to heat up at the office or enjoy it cold over salad greens with lemon tahini dressing.
If you make this Sweet Potato & Chickpea Bake, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
For more one-pan meals, check out my 1-Pan Chickpea Ratatouille, 1-Pan Paprika Spiced Summer Veg & Chickpeas, and Minty Moroccan Tray Dinner with Harissa & Tahini.
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Sweet Potato & Chickpea Bake
- Total Time: 45 mins
- Yield: 2 servings
- Diet: Vegan
Description
Easy oven roasted Sweet Potato & Chickpea Bake made in 1-pan seasoned with Tandoori Masala and fresh dill. Perfect for meal prep!
Ingredients
- 1 15 oz. can chickpeas, drained and rinsed
- 2 tsp avocado oil (optional)
- 3 cups brussel sprouts, trimmed and halved
- 1 large or 2 small sweet potatoes, diced into thick chunks, skin left on
- 1 red bell pepper, sliced thin
- 1–2 TBSP Tandoori Masala spice blend
- 1 TBSP fresh dill
- Himalayan Sea Salt
- Black Pepper
For serving
- Hummus
- Fresh dill
- Lemon, squeezed
Instructions
- Preheat oven to 400°F and line a baking sheet (or two) with parchment paper.
- In a large bowl, toss the brussels sprouts, sweet potato, chickpeas, and red bell pepper with the optional avocado oil and Tandoori Masala seasoning, stirring to make sure the vegetables are well coated.
- Spread the vegetables onto the parchment lined baking sheet and sprinkle them with fresh chopped dill, Himalayan sea salt, and black pepper.
- Bake the vegetables for 30-40 minutes* or until veggies are fork tender but not mushy. I like to set a timer to stir the mixture for every 5-10 minutes for even baking!
- To serve, spoon the vegetable mixture onto two plates and top with fresh squeezed lemon, fresh dill, and hummus.
Notes
Recipe adapted from Minimalist Baker
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Entree
- Method: Oven-Bake
- Cuisine: Gluten-Free, Vegan
Disclosure: This post contains affiliate links, meaning I earn a commission if you use these links. I only recommend brands I love, trust, and can’t keep quiet about!
Omg this recipe was so good! Just made it and ate it. Thank you for sharing. The lemon on top really makes it pop!
Hi Jess,
I’m so glad that you enjoyed it! It’s a favorite of mine!
XOXO Lauren
I added the optional avocado oil but found the recipe to be too dry. Fortunately before it was done cooking I made the Dill Garlic sauce found on the Minimalist Baker website where this recipe was adapted from. Much better! I would suggest adding additional avocado oil. Also, 1T of the Tandoori Masala is likely sufficient. I used 2T which was a little too much for my taste. Overall a good recipe! I’ll try making it again with adjustments 🙂