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
Scale
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