Smoky Sweet Potato, Chickpea & Broccoli Sheet-Pan Dinner Bowl
This Smoky Sweet Potato, Chickpea & Broccoli Sheet-Pan Dinner Bowl is a true set-it-and-forget-it recipe—everything roasts together on one pan, developing deep flavor and irresistible caramelization.Finished as a bowl with a creamy Mediterranean yogurt-tahini sauce, this recipe is high in plant protein, fiber-rich, naturally gluten-free.
Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 3–4 bowls
Ingredients
For the Sheet-Pan Vegetables
2 medium sweet potatoes, peeled and cubed
1 large head broccoli, cut into florets
1 can (400 g) chickpeas, drained and rinsed
3 tbsp extra-virgin olive oil
Smoky Mediterranean Seasoning (Mild)
1 tsp smoked paprika
½ tsp ground cumin
½ tsp garlic powder
½ tsp dried oregano
¾ tsp salt (adjust to taste)
¼ tsp black pepper
Optional Bowl Add-Ins
Cooked quinoa, bulgur, or brown rice
Fresh parsley or dill, chopped
Lemon wedges
Creamy Yogurt-Tahini Sauce
½ cup plain Greek yogurt
1½ tbsp tahini
1 tbsp lemon juice
1 small garlic clove, finely grated
2–3 tbsp water (to thin)
Salt, to taste
Instructions
1. Preheat & Prepare
Preheat oven to 200°C (400°F).
Line a large baking sheet with parchment paper.
2. Season the Vegetables
In a large bowl, add sweet potatoes, broccoli, and chickpeas.
Drizzle with olive oil and sprinkle with smoked paprika, cumin, garlic powder, oregano, salt, and black pepper.
Toss well until everything is evenly coated.
3. Roast
Spread the vegetables evenly on the sheet pan in a single layer.
Roast for 30–35 minutes, flipping halfway, until:
Sweet potatoes are tender and caramelized
Chickpeas are lightly crispy
Broccoli is golden on the edges
4. Make the Sauce
While vegetables roast, whisk together Greek yogurt, tahini, lemon juice, garlic, salt, and water until smooth and creamy.
Taste and adjust lemon or salt as needed.
5. Assemble the Dinner Bowl
Divide grains (if using) into bowls.
Top with roasted sweet potatoes, chickpeas, and broccoli.
Drizzle generously with yogurt-tahini sauce and finish with fresh herbs and a squeeze of lemon.
Variations
Vegan sauce: Use dairy-free yogurt
Extra protein: Add white beans or grilled halloumi
No grains: Serve over mixed greens
Different veggies: Swap broccoli for cauliflower or zucchini
Frequently Asked Questions
Is this recipe spicy?
No. It’s gently smoky, not hot—perfect for sensitive palates.
Can I make this ahead of time?
Yes. The roasted vegetables keep well in the fridge for up to 4 days.
Nutritional Information
Calories: 390
Protein: 15 g
Carbohydrates: 48 g
Healthy Fats: 16 g
Fiber: 11 g