Name: Baked Sweet Potatoes with Chickpeas and Broccoli Pesto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Vegetarian
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, healthy, and satisfying meal. This recipe is perfect for anyone looking for a simple and nutritious dish. The sweetness of the potatoes, the protein-packed chickpeas, and the vibrant pesto give this meal a wonderful balance of flavors. It’s also a great option for vegetarian or vegan diets!

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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 with cumin, paprika, salt, pepper, and olive oil. Toss to combine.
Spread the chickpeas on a baking sheet lined with parchment paper.
Place the halved sweet potatoes cut side down on the same baking sheet. 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, tossing the chickpeas halfway through.
Meanwhile, bring a small pot of water to a boil. Add in the broccoli florets and cook for about 45-60 seconds. Drain the broccoli.
In a blender or food processor, combine the cooked broccoli with 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 the flesh inside.
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

Serve the baked sweet potatoes warm, topped with chickpeas and a generous amount of broccoli pesto. This dish pairs well with a simple side salad or some crusty bread to soak up the pesto. You can also add extra garnishes like avocado slices or a squeeze of lemon for more flavor.

how to store Baked Sweet Potatoes with Chickpeas and Broccoli Pesto

Store any leftovers in an airtight container in the fridge. They will stay good for about 3 days. To reheat, you can place them in the microwave or in the oven until warmed through.

tips to make Baked Sweet Potatoes with Chickpeas and Broccoli Pesto

Make sure to poke holes in the sweet potatoes to help them cook evenly.
You can add more spices to the chickpeas if you like them spicier.
For a nut-free version, you can leave out the pine nuts in the pesto or substitute them with seeds like pumpkin or sunflower seeds.
Make the pesto ahead of time and store it in the fridge to save time on cooking day.

variation

Feel free to customize the dish with other vegetables or toppings. Try adding kale, spinach, or even avocado for a different taste. You can also swap parmesan cheese with a vegan alternative if desired.

FAQs

1. Can I use other types of potatoes?
Yes, you can use regular potatoes or even butternut squash instead of sweet potatoes.

2. Is this recipe vegan?
Yes, this recipe is vegan if you leave out the parmesan cheese or use a vegan substitute.

3. Can I make the pesto ahead of time?
Absolutely! You can prepare the broccoli pesto in advance and store it in the fridge for up to a week.

4. What can I serve with this dish?
This meal goes well with a side salad, roasted veggies, or crusty bread for a complete meal.

5. How can I add more protein?
You can add additional chickpeas or even some cooked quinoa to boost the protein content of the dish.