My FAVORITE Sweet Potato and Chickpea Sheet Pan Dinner

This recipe is my favorite, go to, healthy meal! I will make a big batch at the beginning of the week and eat it for lunch everyday. Something you CANNOT go without though is the Bitchin Sauce.

Ingredients

• 1 15oz can of chickpeas, rinsed and drained

• 1 Large sweet potato, peeled and cubed into cubes (1/2 inch thick)

• 1 bag of frozen broccoli, thawed

• 1 small yellow onion

• Season to taste with: Smoke Paprika, garlic powder, onion powder, italian seasoning, salt, pepper, and dried thyme

• 1-2 TBSP Olive Oil

• Bitchin Sauce (original- can be found at Kroger)

Directions

• Preheat oven to 400 degrees. Dry your chickpeas with a towel, and remove any loose chickpea skins that come off.

• In a large bowl, add your chickpeas and sweet potato and drizzle with olive oil and seasonings. Toss until well covered and spread into a single layer on a baking sheet.

• Bake for 20 minutes.

• While this is cooking, toss the onion and broccoli in oil and seasoning as well.

• Once the 20 minutes is up, carefully remove the baking sheet from the oven. Using a spatula, push the potato and chickpeas to one side of the sheet to make room for your broccoli and onion

• Return to the oven for another 10-15 minutes.

• When done, serve with rice and Bitchin Sauce for an extra kick.