Crispy Chickpea and Sweet Potato Bowls with Garlic Yogurt
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $11.50
- Nutrition
- 420 cal · 14g protein
- sheet-pan
- budget
- meatless
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain potatoes
Crispy Chickpea and Sweet Potato Bowls with Garlic Yogurt is a Mediterranean weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $12 in groceries. You'll need 1 pan + 1 bowl, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Roasted broccoli (15 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Y-peelerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb sweet potatoes
- 2 cans (15 oz each) canned chickpeas
- 1 cup plain Greek yogurt
- 4 cloves fresh garlic
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1½ tsp ground cumin
- 1 tsp paprika
Steps
- Preheat oven to 425°F; peel and cube sweet potatoes into 3/4-inch pieces, drain and pat chickpeas dry, and mince 3 garlic cloves.
- Toss sweet potato cubes and chickpeas with 2 tablespoons olive oil, cumin, and paprika on a sheet pan, roast for 23–25 minutes until sweet potatoes are tender and chickpeas are crispy.
- Whisk Greek yogurt with minced garlic, remaining 1 tablespoon olive oil, and lemon juice in a small bowl.
- Divide roasted chickpeas and sweet potatoes among four bowls and drizzle each with 3 tablespoons garlic yogurt sauce.
On the side: Roasted broccoli (15 min)
1 lb broccoli florets
- Heat the oven to 425°F. Toss the broccoli on a sheet pan with olive oil, salt and pepper.
- Roast 15 minutes, until the edges are browned.
Nutrition per serving
- Protein
- 14 g
- Carbohydrates
- 58 g
- Fiber
- 11 g
- Sugar
- 9 g
- Fat
- 14 g
- Saturated fat
- 3 g
- Sodium
- 580 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop