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Smoky Sweet Potato and Chickpea Sheet Pan

Perfectly roasted sweet potatoes and crispy chickpeas with smoky spices and creamy tahini sauce, all made on one pan.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Vegetarian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Sheet Pan Vegetables
  • 2 lbs sweet potatoes peeled and cubed
  • 1 can chickpeas drained and rinsed
  • 3 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp cayenne pepper optional
  • 1 tsp salt
  • 0.5 tsp black pepper
Tahini Sauce
  • 0.25 cup tahini
  • 2 tbsp lemon juice fresh
  • 1 clove garlic minced
  • 1 tbsp maple syrup
  • 2-4 tbsp warm water
  • 0.25 tsp salt

Equipment

  • Large rimmed baking sheet
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, combine cubed sweet potatoes with 2 tablespoons olive oil and half the spice mixture. Toss until evenly coated.
  3. Spread sweet potatoes on prepared baking sheet and roast for 15 minutes.
  4. Meanwhile, pat chickpeas dry and toss with remaining olive oil and spice mixture.
  5. Add seasoned chickpeas to the baking sheet with sweet potatoes and roast for 20 more minutes until vegetables are tender and chickpeas are crispy.
  6. While vegetables roast, whisk together tahini, lemon juice, minced garlic, maple syrup, and salt.
  7. Gradually add warm water until sauce reaches desired drizzling consistency.
  8. Remove sheet pan from oven and drizzle with tahini sauce before serving warm.

Notes

For extra crispiness, soak chickpeas in cold water for 30 minutes before cooking and pat completely dry. Store leftovers in refrigerator up to 4 days.