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Baked Sweet Potatoes with Chickpeas and Broccoli Pesto Recipe

★★★★★

4.8 from 83 reviews
  • Author: Simon
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This wholesome recipe features baked sweet potatoes topped with spiced roasted chickpeas and a vibrant broccoli basil pesto. The sweet potatoes are baked to tender perfection, while the chickpeas are tossed with warm spices and roasted for a crispy texture. A fresh pesto made from blanched broccoli, basil, pine nuts, and parmesan brings a rich, herbaceous finish, making this dish satisfying and nutrient-packed.

Ingredients

Scale

Sweet Potatoes & Chickpeas

  • 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 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil

Broccoli Basil Pesto

  • 1 cup broccoli florets
  • 1 cup packed fresh basil leaves
  • 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

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the sweet potatoes and chickpeas.
  2. Toss Chickpeas with Seasoning and Oil: In a mixing bowl, combine the drained and rinsed chickpeas with 1 1/2 teaspoons cumin, 1 1/2 teaspoons paprika, 3/4 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon olive oil. Toss thoroughly to coat the chickpeas evenly with the spices and oil.
  3. Add to Baking Sheet: Spread the seasoned chickpeas evenly on a baking sheet lined with parchment paper.
  4. Prepare Sweet Potatoes: On the same baking sheet, place the halved sweet potatoes cut side down next to the chickpeas. Poke a few holes in the sweet potato flesh using a fork to allow steam to escape.
  5. Bake Sweet Potatoes and Chickpeas: Bake for about 40 minutes or until the sweet potatoes are tender when pierced with a fork. Halfway through baking, toss the chickpeas to ensure even roasting.
  6. Boil Broccoli: While the sweet potatoes and chickpeas bake, bring a small pot of water to a boil. Add broccoli florets and cook for 45-60 seconds to blanch them.
  7. Drain and Blend Pesto Ingredients: Immediately drain the broccoli and add it to a blender or food processor along with 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, and 3 tablespoons parmesan cheese. Blend until completely smooth to make the broccoli basil pesto.
  8. Mash Sweet Potatoes: Once the sweet potatoes are done, carefully flip them cut side up. Use a fork to mash the flesh gently inside the skins.
  9. Add Chickpeas and Pesto: Scoop the roasted chickpeas onto the mashed sweet potato halves. Top each with a generous dollop of the freshly made broccoli pesto. Serve warm.

Notes

  • For a vegan version, substitute parmesan cheese with a vegan cheese or nutritional yeast in the pesto.
  • You can toast the pine nuts lightly before blending to enhance their flavor.
  • If you prefer a spicier dish, add cayenne pepper to the chickpea seasoning mix.
  • Leftover pesto can be stored in an airtight container in the fridge for up to 3 days.
  • Ensure sweet potatoes are similar in size for even cooking time.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Fusion

Keywords: baked sweet potatoes, roasted chickpeas, broccoli pesto, vegetarian main dish, healthy dinner, spiced chickpeas, easy pesto recipe

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Find it online: https://kitchenofsimon.com/baked-sweet-potatoes-with-chickpeas-and-broccoli-pesto-recipe/