Recipe: Sweet Potato & Broccoli Rabe Sheet Pan Dinner

Ingredients

2 medium sweet potatoes, peeled and cut into 1-inch pieces
2 tablespoons olive oil, divided
1 ½ teaspoons garlic powder, divided
1 ½ teaspoons paprika, divided
1 ½ teaspoons ground cumin, divided
to taste sea salt and ground black pepper
1 ½ cups cooked chickpeas
1 cup grape tomatoes
½ bunch broccoli rabe, chopped into 2-inch pieces
½ small red onion, small dice
2 tablespoons toasted pumpkin seeds
½ cup chopped leafy herbs (like cilantro, parsley, mint, basil, or a combination)

Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Make the peanut sauce by whisking together peanut butter, ginger, lime juice, tamari, salt, pepper, and water in a medium bowl until smooth.
In a large bowl, toss sweet potatoes with 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon ground cumin, salt, and pepper, then spread on the baking sheet and roast for 30 minutes.
While the sweet potatoes roast, dry the chickpeas and add them to the bowl with grape tomatoes, chopped broccoli rabe, remaining olive oil, garlic powder, paprika, ground cumin, salt, and pepper. Toss to coat.
After 30 minutes, flip the sweet potatoes and push them to the edges of the sheet pan. Add the chickpea mixture to the center and roast for another 20 minutes until everything is tender.
Remove from the oven, drizzle with peanut sauce, and top with diced red onion, pumpkin seeds, and herbs. Serve immediately.

Servings

Calories

350

Total fat

15g

Total carbohydrates

45g

Total protein

12g

Sodium

300mg

Cholesterol

0mg