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Baked Sweet Potatoes with Crispy Chickpeas and Broccoli Pesto Recipe

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3.9 from 155 reviews

This Baked Sweet Potatoes with Chickpeas & Broccoli Pesto is a hearty, flavorful vegetarian meal that combines the natural sweetness of roasted sweet potatoes with spiced chickpeas and a vibrant, creamy broccoli basil pesto. Perfect as a nutritious dinner or lunch, this dish balances protein, fiber, and fresh herbs for a comforting yet healthy option.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Sweet Potatoes & Chickpeas

  • 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 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 Tablespoon olive oil

Broccoli Pesto

  • 1 cup broccoli florets
  • 1 cup packed fresh 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

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to get it ready for baking the sweet potatoes and chickpeas.
  2. Toss Chickpeas with Seasoning and Oil: In a mixing bowl, combine the drained and rinsed chickpeas with cumin, paprika, salt, pepper, and olive oil. Toss well to evenly coat all chickpeas with the spices and oil.
  3. Prepare Baking Sheet: Line a baking sheet with parchment paper. Spread the seasoned chickpeas on one side of the sheet.
  4. Add Sweet Potatoes: Place the sweet potato halves cut side down on the other side of the baking sheet. Use a fork to poke a few holes into the potatoes to help steam escape during baking.
  5. Bake: Bake in the preheated oven for about 40 minutes until the sweet potatoes are tender when pierced with a fork. Be sure to toss the chickpeas halfway through baking to ensure even cooking.
  6. Boil Broccoli Florets: While the sweet potatoes and chickpeas bake, bring a small pot of water to boil. Add the broccoli florets and cook for 45-60 seconds to soften slightly.
  7. Prepare Broccoli Pesto: Drain the broccoli florets and add them to a blender or food processor along with basil, pine nuts, olive oil, salt, pepper, garlic powder, lemon juice, and parmesan cheese. Blend until smooth and creamy.
  8. Mash Sweet Potatoes: When the sweet potatoes and chickpeas are done, carefully flip the potatoes over so the cut side is up and mash the flesh gently with a fork to create a soft bed.
  9. Assemble: Scoop the spiced chickpeas onto the mashed sweet potatoes. Then add a generous dollop of the freshly made broccoli pesto on top.
  10. Garnish and Serve: If desired, garnish with additional fresh basil leaves, a sprinkle of red pepper flakes, and a squeeze of lemon juice. Serve warm and enjoy this wholesome meal!

Notes

  • You can substitute pine nuts with walnuts or almonds if desired.
  • For a vegan option, omit the parmesan cheese or use a vegan cheese alternative in the pesto.
  • Leftover pesto can be stored in the refrigerator for up to 3 days or frozen for longer storage.
  • To prep ahead, bake sweet potatoes and chickpeas in advance and reheat before serving with freshly blended pesto.
  • Add a squeeze of fresh lemon juice right before serving to brighten the flavors.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/baked-sweet-potatoes-with-crispy-chickpeas-and-broccoli-pesto-recipe/