Roasted Sweet Potatoes with Chickpeas and Broccoli Pesto
This vibrant dish combines tender roasted sweet potatoes with crispy chickpeas and a creamy broccoli pesto for a nutritious and flavor-packed meal. The sweet potatoes are caramelized to perfection, complementing the earthy chickpeas, while the broccoli pesto adds a fresh, zesty twist. Packed with fiber, vitamins, and plant-based protein, this recipe is perfect as a main course or a hearty side. Its rich textures and bold flavors make it a satisfying option for any occasion.
Ingredients:
Sweet Potatoes and Chickpeas:
2 large sweet potatoes, halved
2 cans (15 oz each) chickpeas, drained and rinsed
1 tsp cumin
1 tsp paprika
1 tsp salt
1 tsp pepper
1 tbsp olive oil
Broccoli Pesto
1 cup broccoli florets
1 cup fresh basil leaves, packet
1/2 cup pine nuts
1/2 cup olive oil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 tbsp lemon juice
3 tbsp grated parmesan cheese
INSTRUCTIONS:
1. Prepare the Oven: Preheat your oven to 400°F (200°C).
2. Season the Chickpeas: In a large mixing bowl, toss the chickpeas with cumin, paprika, salt, pepper, and olive oil until they are evenly coated.
3. Arrange on Baking Sheet: Line a baking sheet with parchment paper. Place the sweet potato halves cut-side down on the sheet. Poke the tops a few times with a fork for even cooking. Spread the seasoned chickpeas around the sweet potatoes.
4. Roast: Bake for about 40 minutes. Stir the chickpeas halfway through to ensure they crisp up evenly. The sweet potatoes are ready when they are soft and fork-tender.
5. Make the Pesto: While the sweet potatoes are roasting, blanch the broccoli florets in boiling water for 45-60 seconds, then drain and cool. In a blender or food processor, combine the broccoli, basil, pine nuts, olive oil, salt, pepper, garlic powder, lemon juice, and parmesan cheese. Blend until smooth.
6. Assemble: Once the sweet potatoes are done, remove them from the oven and mash the flesh slightly while still in the skin. Top each sweet potato with the roasted chickpeas, then add a generous spoonful of the broccoli pesto on top.
7. Garnish (Optional): For an extra flavor boost, sprinkle with red pepper flakes, lemon zest, or fresh basil.
Notes:
Dietary Options: For a dairy-free version, substitute the parmesan with nutritional yeast.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Enjoy your nutritious and delicious roasted sweet potatoes with chickpeas and broccoli pesto!