Looking for a flavorful and easy-to-make dinner option? This Curried Sweet Potato and Chickpea Sheet Pan Dinner is the perfect choice! Packed with delicious spices and wholesome ingredients, this recipe is a great option for busy weeknights or casual gatherings with friends and family.
Why You’ll Love This Recipe?
- Great Flavors: The combination of curry powder, garam masala, and other spices creates a rich and aromatic dish that is sure to impress your taste buds.
- Quick Prep Time: With minimal prep work and hands-on time, this sheet pan dinner is a convenient option for those busy days when you want a wholesome meal without the hassle.
- Perfect for Meal Prep: This recipe is not only delicious but also perfect for meal prepping. Enjoy leftovers for lunch or dinner throughout the week!
Ingredient Notes:
- Large sweet potato, skin on, cut into wedges (organic when possible)
- Thinly sliced cabbage (or substitute cauliflower or other seasonal vegetable)
- 15-oz can chickpeas, rinsed, drained, and dried
- Finely diced red onion
- Minced ginger
- Minced garlic
- Avocado or melted coconut oil
- Sea salt
- Curry powder (or store-bought)
- Garam masala
- Kale (or other green)
- Tahini, DIVIDED (or substitute Lemon Tahini Dressing, Green Curry Tahini Dressing, Mango Chutney, or Green Chutney)
- Sesame or hemp seeds (optional)
- Cilantro (optional)
- Lemon wedges (optional)
Step-by-Step Instructions:
- Preheat your oven to °F (°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- Spread the sweet potato wedges, sliced cabbage, and rinsed chickpeas on the prepared baking sheet. Top with red onion, garlic, and ginger.
- Drizzle oil over the ingredients and sprinkle with salt, curry powder, and garam masala. Toss everything to coat evenly.
- Bake in the preheated oven, tossing halfway through, until the sweet potatoes are golden and tender.
- Steam or massage kale with lemon juice and olive oil. Serve the roasted vegetables and chickpeas over the kale, drizzle with tahini, and garnish as desired.
Helpful Tips:
- For extra protein, top with Greek yogurt or toasted nuts.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Feel free to customize the recipe with your favorite seasonal veggies.
Expert Tips for the Best Results:
- Massage the kale: Massaging kale helps to tenderize it and reduce bitterness.
- Season generously: Don’t skimp on the spices; they are key to the flavor of this dish.
- Rotate the pan: Turning the vegetables halfway through cooking ensures even browning.
Serving Suggestions:
Pair this dish with a side of fluffy quinoa or aromatic basmati rice for a complete meal. Serve with a refreshing cucumber salad or a tangy mango salsa for added freshness.
Storage and Reheating Tips:
To store leftovers, place them in an airtight container in the refrigerator. When reheating, pop the dish in the oven or microwave until warmed through. Add a splash of water to prevent drying out.
Frequently Asked Questions:
- Can I use different vegetables in this recipe? Yes, feel free to swap out the cabbage for cauliflower, broccoli, or any other veggies you prefer.
- Is tahini necessary for this dish? While tahini adds a creamy texture and nutty flavor, you can substitute it with other dressings like mango chutney or green curry tahini.
- Can I make this recipe ahead of time? Absolutely! You can prepare the ingredients in advance and assemble them on the sheet pan when ready to bake.
Conclusion:
Give this Curried Sweet Potato and Chickpea Sheet Pan Dinner a try for a flavorful and satisfying meal that’s as easy to make as it is delicious. Whether you’re cooking for yourself or sharing with loved ones, this recipe is sure to be a hit. Don’t forget to share your feedback and enjoy every bite!
Print
Curried Sweet Potato and Chickpea Sheet Pan Dinner Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: Not specified
Description
This Curried Sweet Potato and Chickpea Sheet Pan Dinner Recipe is a flavorful and satisfying meal that combines roasted sweet potatoes, chickpeas, and cabbage with aromatic spices. Topped with tahini dressing and optional garnishes, it’s a delicious and nutritious dish for any night of the week.
Ingredients
Main Ingredients:
- 1 large sweet potato, skin on, cut into wedges
- 2 cups thinly sliced cabbage
- 1 (15-oz) can chickpeas, rinsed, drained, and dried
- 1/2 cup finely diced red onion
- 1 Tbsp minced ginger
- 1 Tbsp minced garlic
- 2 Tbsp avocado or melted coconut oil
- 1/2 tsp sea salt
- 2 Tbsp curry powder
- 1/2 tsp garam masala
- 2–3 cups kale
- 1/4 cup tahini, divided
Instructions
- Preheat the oven: Preheat your oven to 410°F (210°C) and line a large baking sheet with parchment paper.
- Prepare the ingredients: Spread sweet potato, cabbage, and chickpeas on the baking sheet. Add onion, garlic, and ginger. Drizzle with oil and season with salt, curry powder, and garam masala.
- Bake the ingredients: Bake for 30 minutes, toss the chickpeas and cabbage, then bake for an additional 10-15 minutes until golden.
- Assemble the dish: Steam or massage kale, divide it between plates, top with roasted ingredients, and drizzle with tahini. Garnish as desired.
Notes
- Leftovers keep well refrigerated for up to 3 days.
- To add protein, consider adding Greek yogurt or nuts.
Nutrition
- Serving Size: 1 serving
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified