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Potatoes with Crispy Chickpeas & Broccoli Pesto

A beautiful bowl of a homemade, healthy Stuffed Sweet Potato with crispy chickpeas and broccoli pesto, being enjoyed with a fork for a vibrant and healthy lunch.

A healthy and flavorful vegetarian meal featuring baked sweet potatoes stuffed with crispy roasted chickpeas and topped with a vibrant, homemade broccoli pesto. The sweet potatoes are baked until soft and tender, while canned chickpeas are tossed with spices like cumin and paprika and roasted on the same pan until crispy. The pesto is a unique and nutritious sauce made by blending quickly blanched broccoli with fresh basil, pine nuts, and Parmesan cheese. The finished dish is a complete and satisfying plant-based meal.

Ingredients

  • For the 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 teaspoons salt
  • 1/2 teaspoons pepper
  • 1 Tablespoon olive oil
  • For the 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
  • For Garnish (optional):
  • Fresh basil
  • Red pepper flakes
  • Lemon wedges

Instructions

  1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
  2. Roast the Sweet Potatoes & Chickpeas: In a mixing bowl, combine the drained and rinsed chickpeas with cumin, paprika, salt, pepper, and 1 tablespoon of olive oil. Toss to coat and spread them on the prepared baking sheet.
  3. Place the halved sweet potatoes, cut-side down, on the same baking sheet. Poke a few holes in the tops with a fork.
  4. Bake for about 40 minutes, tossing the chickpeas halfway through, until the sweet potatoes are easily pierced with a fork.
  5. Make the Broccoli Pesto: While the potatoes roast, bring a small pot of water to a boil. Blanch the broccoli florets for 45-60 seconds.
  6. Drain the broccoli and add it to a blender or food processor with all the remaining pesto ingredients (basil, pine nuts, olive oil, salt, pepper, garlic powder, lemon juice, and parmesan cheese). Blend until completely smooth.
  7. Assemble and Serve: When the sweet potatoes are done, carefully flip them over and use a fork to mash up the flesh inside the skins.
  8. Scoop the roasted chickpeas into the mashed sweet potatoes.
  9. Top with a generous dollop of the broccoli pesto.
  10. Garnish with fresh basil, red pepper flakes, and a squeeze of lemon juice, if desired.

Notes

  • This is a complete, healthy meal made on one sheet pan (for the main components), making for easy cleanup.
  • Blanching the broccoli before blending it into pesto helps to preserve its bright green color and tenderize it for a smoother sauce.
  • This recipe is great for meal prep; the pesto can be made ahead of time, and the components can be stored separately.