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Roasted Sweet Potato & Chickpea Medley

Our Roasted Sweet Potato & Chickpea Medley is a delightful combination of savory and sweet that's packed with nutrition. This straightforward sheet pan meal, accented with a light zesty tahini-lemon dressing and creamy avocado slices, serves as both a wholesome breakfast or a hearty side dish.
4
33 min
TOTAL TIME
388
CALORIES
$1.07
PER SERVING
Roasted Sweet Potato & Chickpea Medley
Ingredients
HASH
4 SERVINGS
Bell Pepper
1 whole bell pepper
cubed
Olive Oil
1 tbsp olive oil
Sweet Potato
1 whole sweet potato
packed
Garlic Powder
1 tsp garlic powder
Onion
1 medium onion
diced
Smoked Paprika
1 tsp smoked paprika
Salt
1 tsp salt
Ground Black Pepper
1/2 tsp ground black pepper
Chickpeas
15 1/2 oz chickpeas
rinsed and drained
DRESSING
Salt And Black Pepper
salt and black pepper
to taste
Tahini
2 tbsp tahini
Lemon Juice
2 tbsp lemon juice
Water
1 tbsp water
GARNISH
Avocado
1 whole avocado
sliced
Directions
HASH
3 min
PREP TIME
30 min
COOK TIME
33 min
TOTAL TIME
1
Scatter the pre-cut sweet potato chunks, diced onion, cubed bell pepper, and rinsed chickpeas on a sheet pan.
2
Drizzle the vegetables with olive oil, then sprinkle evenly with garlic powder, smoked paprika, salt, and black pepper. Stir the mixture until the vegetables are thoroughly coated in oil and seasonings.
3
Roast in the oven preheated to 395°F (200°C) for 30-40 minutes, stirring halfway through, until the chickpeas are crispy and the sweet potatoes are soft and golden.
DRESSING
4
While the vegetables are roasting, prepare the tahini lemon dressing. In a small bowl, whisk together the tahini, fresh lemon juice, and water. Season with salt and pepper to taste.
ASSEMBLY
5
Once roasted, serve the hash in bowls. Drizzle with the tahini lemon dressing and top with sliced avocado.
Health Info
Macros
88g
CARBS
21g
FAT
26g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
VEGETARIAN
VEGAN