Dinner

Baked Sweet Potatoes with Chickpeas and Broccoli Pesto Recipe

BySimon Carel December 25, 2025December 25, 2025

Introduction

This recipe for baked sweet potatoes with chickpeas and broccoli pesto is a flavorful and nutritious meal that’s easy to prepare. The tender sweet potatoes pair perfectly with spiced chickpeas and a vibrant homemade pesto for a satisfying dish.

Three roasted sweet potato halves with bright orange flesh are filled generously with golden-brown spiced chickpeas, topped with a dollop of vibrant green sauce sprinkled with red chili flakes and fresh chopped herbs. Two lemon wedges with yellow and white shades sit inside the white plate next to the sweet potatoes. Small bits of herbs and chickpeas are scattered loosely around the plate, which rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 400 degrees F.
Step 2: In a mixing bowl, combine the drained and rinsed chickpeas, cumin, paprika, salt, pepper, and 1 tablespoon olive oil. Toss to coat evenly.
Step 3: Spread the chickpeas on a parchment-lined baking sheet.
Step 4: Arrange the sweet potato halves cut side down next to the chickpeas on the same baking sheet. Poke a few holes in the sweet potatoes with a fork.
Step 5: Bake for about 40 minutes, tossing the chickpeas halfway through, until the sweet potatoes can be easily pierced with a fork.
Step 6: While baking, bring a small pot of water to a boil and add the broccoli florets. Cook for 45-60 seconds, then drain.
Step 7: Add the cooked broccoli and remaining pesto ingredients—basil, pine nuts, 1/4 cup olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, lemon juice, and parmesan cheese—to a blender or food processor. Blend until smooth.
Step 8: When the sweet potatoes and chickpeas are done, carefully flip the sweet potatoes over and mash the flesh inside the skins.
Step 9: Scoop in the roasted chickpeas, then generously top each sweet potato with the broccoli pesto before serving.

Tips & Variations

For a vegan option, omit the parmesan or substitute with nutritional yeast.
You can substitute kale or spinach for the basil to change the pesto flavor.
Toast the pine nuts lightly before blending to enhance their flavor.
Add a pinch of red pepper flakes to the chickpeas for a spicy kick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The pesto can be stored separately for better freshness.