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.
Ingredients
Scale
Sweet Potatoes:
- 2 large sweet potatoes (halved)
Chickpeas:
- 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
Broccoli Pesto:
- 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
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
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 2mg
Keywords: Baked Sweet Potatoes, Chickpeas, Broccoli Pesto, Healthy Dinner
