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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.


  • 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)


  • 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.

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