Description
A vibrant and flavorful sheet pan meal featuring curried sweet potatoes and crispy chickpeas, combined with cabbage and aromatic spices. This easy, wholesome recipe is perfect for a nutritious weeknight dinner, topped with tahini and optional garnishes for a delicious plant-based dish.
Ingredients
Scale
Veggies + Chickpeas
- 1 large sweet potato, skin on, cut into wedges (organic when possible)
- 2 cups thinly sliced cabbage (or sub cauliflower or other seasonal vegetable)
- 1 (15-oz) can chickpeas, rinsed, drained, and dried
- 1/2 cup finely diced red onion
- 1 Tbsp minced ginger
- 1 Tbsp minced garlic
- 2 Tbsp avocado or melted coconut oil
- 1/2 tsp sea salt
- 2 Tbsp curry powder (or store-bought)
- 1/2 tsp garam masala
For Serving
- 2-3 cups kale (or other green)
- 1/4 cup tahini, DIVIDED (or sub Lemon Tahini Dressing, Green Curry Tahini Dressing, Mango Chutney, or Green Chutney)
- Sesame or hemp seeds (optional)
- Cilantro (optional)
- Lemon wedges (optional)
Instructions
- Preheat Oven: Preheat your oven to 410 degrees F (210 C) and line a large baking sheet with parchment paper or a silicone baking mat to prepare for roasting the vegetables and chickpeas.
- Prepare Ingredients on Sheet: Place sweet potato wedges, sliced cabbage, and drained chickpeas onto the baking sheet. Sprinkle the diced red onion only over the vegetables, excluding the chickpeas. Then evenly sprinkle minced garlic and ginger over the entire sheet.
- Season: Drizzle the avocado or melted coconut oil over all ingredients. Sprinkle on the sea salt, curry powder, and garam masala evenly across the pan to ensure flavorful roasting.
- Toss to Coat: Using your hands, toss each section of the sheet pan separately—sweet potatoes, cabbage, and chickpeas—to fully coat everything with the oil and seasonings. Add more oil or spices if needed to evenly distribute flavor.
- Initial Bake: Bake the sheet pan for 30 minutes to begin roasting the veggies and chickpeas.
- Stir and Flip: Remove the sheet from the oven. Toss the chickpeas and cabbage separately to promote even cooking, and flip the sweet potato wedges to ensure all sides roast evenly.
- Final Bake: Return the sheet to the oven and bake an additional 10-15 minutes, or until sweet potatoes are golden brown and tender, cabbage is tender, and chickpeas are golden and slightly crispy.
- Prepare Greens: While the sheet pan is baking, steam the kale or massage it with lemon juice and olive oil to soften and flavor.
- Assemble and Serve: Divide the kale between plates, then top with the roasted sweet potatoes, cabbage, and chickpeas. Drizzle with tahini or your choice of dressing. Garnish with sesame or hemp seeds, cilantro, and lemon wedges if desired.
Notes
- Seasonings inspired by the Crackling Cauliflower Recipe from Eating Bird Food.
- Nutrition information is a rough estimate and does not include optional ingredients such as seeds or extra dressings.
- For a different flavor, substitute cabbage with cauliflower or other seasonal vegetables.
- You can replace tahini with alternatives like Lemon Tahini Dressing, Green Curry Tahini Dressing, Mango Chutney, or Green Chutney for varied taste.
- Ensure chickpeas are thoroughly dried after rinsing to encourage crispiness during roasting.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 9 g
- Cholesterol: 0 mg
