Name: Baked Sweet Potatoes with Chickpeas and Broccoli Pesto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Vegan
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 teaspoon 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

Why Make This Recipe

Baked Sweet Potatoes with Chickpeas and Broccoli Pesto is a delicious and nutritious meal. This recipe is simple to prepare and packed with flavors. Sweet potatoes provide natural sweetness, while chickpeas add protein and fiber. The broccoli pesto gives the dish a fresh and vibrant taste. Not only is it healthy, but it is also filling and perfect for lunch or dinner.

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How to Make Baked Sweet Potatoes with Chickpeas and Broccoli Pesto

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 teaspoon 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

Directions

Preheat the oven to 400 degrees F.
In a mixing bowl, combine the drained and rinsed chickpeas, cumin, paprika, salt, pepper, and olive oil. Toss to mix well.
Spread the chickpeas on a baking sheet lined with parchment paper.
Place the halved sweet potatoes on the same baking sheet, cut side down. Poke a few holes in the tops with a fork.
Bake for about 40 minutes or until the sweet potatoes are easily pierced with a fork. Toss the chickpeas halfway through baking.
Meanwhile, bring a small pot of water to a boil and add the broccoli florets. Cook for about 45-60 seconds.
Drain the broccoli and add it to a blender or food processor. Add the basil, pine nuts, olive oil, salt, pepper, garlic powder, lemon juice, and parmesan cheese. Blend until completely smooth.
When the sweet potatoes and chickpeas are done, carefully flip the potatoes over and mash up the flesh.
Scoop in the chickpeas, then top with a generous dollop of pesto.
Garnish with fresh basil, red pepper flakes, and lemon if desired. Enjoy!

How to Serve Baked Sweet Potatoes with Chickpeas and Broccoli Pesto

You can serve this dish warm as a main course. It pairs nicely with a side salad or some whole-grain bread for a complete meal. You can also sprinkle some extra parmesan cheese on top for added flavor.

How to Store Baked Sweet Potatoes with Chickpeas and Broccoli Pesto

To store leftovers, place the baked sweet potatoes and chickpeas in an airtight container. They can be kept in the refrigerator for up to three days. Reheat in the microwave or oven before serving again.

Tips to Make Baked Sweet Potatoes with Chickpeas and Broccoli Pesto

Make sure to poke holes in the sweet potatoes; this helps them bake evenly.
For a creamier pesto, you can add a little more olive oil or even a touch of cream.
If you want more spice, add more red pepper flakes or a splash of hot sauce to the chickpeas.

Variation

You can substitute other vegetables for the broccoli, such as spinach or kale, to make the pesto. You can also experiment with nuts, using walnuts or almonds instead of pine nuts.

FAQs

Can I use fresh sweet potatoes instead of canned chickpeas?
Yes, you can cook dried chickpeas instead of using canned ones, but it will take more time.

Is this recipe vegan?
Yes, this recipe is vegan if you skip the parmesan cheese or use a dairy-free alternative.

How do I know when the sweet potatoes are done?
The sweet potatoes are done when they are soft and easily pierced with a fork.