Name: Baked Sweet Potatoes with Chickpeas & Broccoli Pesto Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 large sweet potatoes (halved); 2 15-ounce cans chickpeas (drained and rinsed); 1 1/2 teaspoons cumin; 1 1/2 teaspoons paprika; 3/4 teaspoons salt; 1/2 teaspoons pepper; 1 Tablespoon olive oil; 1 cup broccoli florets; 1 cup packed basil; 1/3 cup pine nuts; 1/4 cup olive oil; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 teaspoon garlic powder; 1 Tablespoon lemon juice; 3 Tablespoons parmesan cheese

Jump to Recipe

There are few things as satisfying as digging into Baked Sweet Potatoes with Chickpeas & Broccoli Pesto: creamy, caramelized sweet potatoes become the perfect canvas for hearty, spiced chickpeas and a vibrant, nutty broccoli-basil pesto that ties everything together. This dish is a flavor-packed powerhouse that’s as nourishing as it is beautiful, with every component brilliantly balanced. Whether you’re a meal-prep enthusiast or simply looking for a show-stopping weeknight dinner, Baked Sweet Potatoes with Chickpeas & Broccoli Pesto turns simple ingredients into something extraordinary.

Baked Sweet Potatoes w/ Chickpeas & Broccoli Pesto Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dish is how every ingredient plays a special role: from velvety sweet potatoes and crunchy roasted chickpeas, to the herby, green goodness of broccoli pesto. Each adds its own burst of flavor, texture, or color, making Baked Sweet Potatoes with Chickpeas & Broccoli Pesto uniquely irresistible.

Sweet Potatoes (2 large, halved): The star of the show! Their natural sweetness intensifies in the oven, creating a mellow base for all those bold toppings.
Chickpeas (2 cans, drained and rinsed): These add plant-based protein and a gentle crunch after roasting.
Cumin (1 1/2 teaspoons): Earthy and warming; it infuses the chickpeas with aromatic depth.
Paprika (1 1/2 teaspoons): Adds smokiness and stunning color—don’t skip it!
Salt (3/4 teaspoons for chickpeas, 1/2 teaspoon for pesto): It brings out all the flavors—be generous, but taste as you go.
Pepper (1/2 teaspoon for chickpeas, 1/4 teaspoon for pesto): A touch of heat to keep things interesting.
Olive Oil (1 Tablespoon for chickpeas, 1/4 cup for pesto): Helps the chickpeas crisp up and makes the pesto lusciously smooth.
Broccoli Florets (1 cup): Lightly cooked to keep their bright green color and subtle bite within the pesto.
Fresh Basil (1 cup, packed): For that unmistakable herbal kick in the pesto—go for the freshest leaves you can find.
Pine Nuts (1/3 cup): Classic pesto choice; they give buttery richness and a hint of sweetness.
Garlic Powder (1/2 teaspoon): A shortcut to infusing garlicky depth without raw garlic sharpness.
Lemon Juice (1 Tablespoon): Brightens up the pesto and ties the whole dish together with a little tang.
Parmesan Cheese (3 Tablespoons): Salty, nutty, and undeniably savory—just the right amount in the pesto.

How to Make Baked Sweet Potatoes with Chickpeas & Broccoli Pesto

Step 1: Preheat the Oven

Set your oven to 400 degrees F. While it warms up, you’ll have just enough time to prep your chickpeas and sweet potatoes. This one simple step lays the foundation for baked perfection—get ready for that aroma to fill your kitchen!

Step 2: Season the Chickpeas

In a big mixing bowl, add your drained chickpeas along with cumin, paprika, salt, pepper, and a tablespoon of olive oil. Toss everything together until the chickpeas are evenly coated and glistening. This seasoning brings all the personality to your roasted chickpeas, so don’t hold back with the spices.

Step 3: Arrange on Baking Sheet

Spread those seasoned chickpeas onto a parchment-lined baking sheet. On one half, place your sweet potato halves cut-side down, poking a few holes in the skin with a fork. This method allows the potatoes to steam and caramelize at the same time, while the chickpeas roast to crispy golden nuggets.

Step 4: Bake

Pop the tray into the oven and bake for about 40 minutes, tossing the chickpeas halfway through. The sweet potatoes should become fork-tender and their skins slightly wrinkled, while the chickpeas get beautifully crispy and aromatic.

Step 5: Prepare the Broccoli for Pesto

While the main event bakes, bring a small pot of water to a boil. Once boiling, toss in the broccoli florets for just 45 to 60 seconds. You want them vibrant green and just barely tender—don’t overcook!

Step 6: Make the Broccoli Pesto

Drain the broccoli, then pop it in a food processor or blender alongside the basil, pine nuts, olive oil, salt, pepper, garlic powder, lemon juice, and parmesan. Blend everything until super smooth and creamy. Taste, and adjust the seasoning or lemon juice if you’d like—the pesto should be punchy and bright.

Step 7: Mash and Fill the Sweet Potatoes

When the potatoes and chickpeas are ready, carefully flip the potatoes over and mash up their flesh a bit with a fork. This creates a little pocket for the chickpeas and pesto, getting every bite full of flavor.

Step 8: Assemble and Enjoy

Scoop a hearty pile of roasted chickpeas onto each sweet potato half, then top generously with your fresh broccoli pesto. The contrast of hot, sweet potato with cool, herby pesto is absolutely dreamy. Your Baked Sweet Potatoes with Chickpeas & Broccoli Pesto are officially ready to shine!

How to Serve Baked Sweet Potatoes with Chickpeas & Broccoli Pesto

Garnishes

Sprinkle a little extra fresh basil over the top to boost the herby aroma, or add red pepper flakes for a kick of heat. A squeeze of lemon right before serving perks up every bite. If you adore cheese, a snowy dusting of extra parmesan is always welcome.

Side Dishes

Serve your Baked Sweet Potatoes with Chickpeas & Broccoli Pesto with a crisp green salad or a tangy slaw to add freshness. A side of warm crusty bread is perfect for scooping up every last bit of pesto, while a simple tomato and cucumber salad brings color and juicy crunch.

Creative Ways to Present

Transform this dish into a party-friendly appetizer by cutting the sweet potatoes into rounds and topping each with chickpeas and a dollop of pesto. Or, go family-style and serve everything in a big bowl for mixing and matching. Leftover broccoli pesto also makes a brilliant dip for veggies or a spread for sandwiches!

Make Ahead and Storage

Storing Leftovers

Leftover Baked Sweet Potatoes with Chickpeas & Broccoli Pesto keep well in an airtight container in the refrigerator for up to four days. Store the sweet potatoes, chickpeas, and pesto separately if possible, so the flavors stay fresh and you can reheat easily.

Freezing

You can freeze the mashed sweet potatoes and chickpeas in airtight containers for up to three months. The pesto is best enjoyed fresh, but it can be frozen in small dollops in an ice cube tray, then stored in a baggie for quick flavor boosts any time.

Reheating

Reheat sweet potatoes and chickpeas together in the microwave or oven until piping hot. Add the broccoli pesto after reheating to keep it bright and zesty. If you froze the components, simply thaw overnight in the fridge before gently reheating.

FAQs

Can I use another type of bean instead of chickpeas?

Absolutely! White beans or cannellini beans work beautifully, though their texture is a bit creamier than chickpeas. Adjust the seasoning as needed, since the flavor may be a touch milder.

What’s the best way to make this dish vegan?

Just swap the parmesan in the broccoli pesto for nutritional yeast, or use a vegan parmesan product. You’ll get similar umami and a dairy-free meal everyone can enjoy.

Can I make the broccoli pesto in advance?

Yes! Prepare the broccoli pesto up to three days ahead and keep it chilled in a sealed container. Give it a quick stir or a fresh squeeze of lemon before serving to revive the flavors.

Is there a way to make this nut-free?

Definitely—simply substitute the pine nuts with toasted sunflower seeds or pumpkin seeds in the pesto. You’ll still get a lovely crunch and rich flavor, totally nut-free.

How do I know when the sweet potatoes are cooked through?

The sweet potatoes are ready when a fork slides in with barely any resistance and you see that beautiful caramelization on the cut side. The skin may wrinkle a bit—this just means the inside is perfectly tender.

Final Thoughts

There’s something magical about turning humble ingredients into a dish as vibrant and memorable as Baked Sweet Potatoes with Chickpeas & Broccoli Pesto. I truly hope you give this recipe a try—whether for a cozy dinner, a meal-prep lunch, or a special gathering. The colors and flavors are pure delight, and you might just find yourself craving it again and again!

Baked Sweet Potatoes with Chickpeas & Broccoli Pesto Recipe

★★★★★

5.1 from 8 reviews

Author: lina
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Baked Sweet Potatoes with Chickpeas & Broccoli Pesto is a delicious and nutritious dish that combines the earthy sweetness of sweet potatoes with the savory goodness of spiced chickpeas and a vibrant broccoli pesto.

Instructions

Preheat Oven: Preheat the oven to 400 degrees F.
Toss Chickpeas, Seasoning, & Oil: In a mixing bowl, combine the drained and rinsed chickpeas, cumin, paprika, salt, pepper, and olive oil. Toss to combine.
Add To Baking Sheet: Add to a baking sheet lined with parchment paper.
Add Sweet Potato Halves: On the side, add the halved sweet potatoes, cut side down. Poke a few holes in the tops with a fork.
Bake: Bake for about 40 minutes or until the sweet potatoes are easily pierced with a fork. Toss the chickpeas halfway.
Boil Water: Meanwhile, bring a small pot of water to a boil and add in the broccoli florets.
Cook Broccoli Florets: Cook for about 45-60 seconds.
Drain & Add Pesto Ingredients To Blender: Drain and add to a blender or food processor with all the remaining pesto ingredients.
Blend: Blend until completely smooth.
Mash Sweet Potatoes: When the sweet potatoes and chickpeas are done, carefully flip the potatoes over and mash up the flesh.
Add Chickpeas & Pesto: Scoop in the chickpeas, then top with a generous dollop of pesto.
Garnish & Enjoy: Garnish with fresh basil, red pepper flakes, and lemon if desired. Enjoy!

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean