Sweet Potato Sheet Pan Dinner (2024)

About the Recipe

This vegan sheet pan dinner featured baked sweet potatoes stuffed with broccoli, chickpeas and red onion is very easy to make, easy to customize, packed with nutrition and tastes great!

You’ll need just a few simple ingredients, even less if you opt for a store-bought or pre-made sauce, rather than the tahini sauce.

This recipe is plant-based, gluten-free, high in fiber and great for meal prep too.

For more stuffed sweet potatoes recipes, you can try these Buffalo Chickpea Stuffed Sweet Potatoes or Black Bean Stuffed Sweet Potatoes.

Recipe Highlights

• Easy to make.
• Vegan.
• Gluten-free.
• Nutritious ingredients.
• Good for meal prep.
• High in fiber.
• Source of plant-based protein.

Ingredient Notes

• Sweet Potato: You’ll need 1 sweet potato per serving. They can be any size you like.
• Onion: Red onion is best for this recipe.
• Chickpeas: Use canned chickpeas and drain and rinse well before use.
• Spices: The spices used are paprika, cumin, onion powder, garlic powder and thyme. If you’re missing or short on one, that’s ok.
• Dressing: I opted for a simple garlic tahini sauce but you can use any sauce you enjoy if you want to try something else.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Variations

• Alternative Sauces: This Almond Butter Sauce, Maple Dijon Dressing, Vegan Spicy Mayo or Miso Tahini Dressing would all be good or you could use the avocado ranch sauce from this BBQ Tempeh Bowl Recipe. Hummus, guacamole or vegan sour cream are all quick and easy sauce options too.
• For additional toppings, try Quick Pickled Red Onions, green onions, sprouts or pumpkin seeds.

Step 1: Cut the sweet potatoes in half lengthwise, rub with oil and season with salt and pepper (1). Place them face down on the baking sheet (2).

Roast until they’re fork tender and caramelized around the edges and on the bottom (3).

Step 2: Drain and rinse the chickpeas and add to another baking sheet with the sliced red onion, 2 tbsp of oil and all of the spices, salt and pepper.

After the sweet potatoes have been in for about 15 minutes, add the chickpeas to the oven.

Step 3: Once the chickpeas are in the oven, add the broccoli to another baking sheet with the remaining oil, salt and pepper and mix well to ensure all of the pieces are coated.

After the chickpeas have been in about 10 minutes, add the broccoli to the oven, moving the sweet potatoes to the bottom rack to make space.

Roast the broccoli for 10-15 minutes until al dente and browned around the edges.

Step 4: Once everything is in the oven, prepare the tahini sauce by mixing everything in a bowl or shaking in a sealable container until smooth.

Step 5: Add the sweet potatoes to a bowl or plate and fluff the flesh up with a fork.

Step 6: Top the sweet potato with the chickpeas, red onion and broccoli. Drizzle with the tahini sauce and hot sauce, if desired.

Add any other toppings you might like such as pickled red onions and enjoy!

Recipe FAQs