Moroccan-Spiced Chickpea & Sweet Potato Sheet-Pan Dinner

A flavorful vegetarian sheet-pan dinner with chickpeas and sweet potatoes that's low-glycemic, light on cheese and fits the family's love of sheet-pan meals.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425°F.

Step 2

Peel and cube the sweet potatoes into 1/2-inch pieces (2 medium sweet potatoes).

Step 3

Pat the chickpeas dry with a clean kitchen towel (1 (15-ounce) can, drained and rinsed).

Step 4

In a large bowl combine the sweet potatoes, chickpeas, olive oil (2 Tbsp), ground cumin (1 tsp), ground coriander (1 tsp), smoked paprika (1 tsp), ground cinnamon (1/2 tsp), cayenne pepper (1/4 tsp, optional), salt (1/2 tsp), and black pepper (1/4 tsp); toss until everything is evenly coated.

Step 5

Spread the mixture in a single layer on a large rimmed baking sheet.

Step 6

Roast for 20 minutes, stirring once halfway through, until the sweet potatoes are tender and lightly caramelized.

Step 7

While the vegetables roast, whisk together lemon juice (1 Tbsp), lemon zest (1 tsp), tahini (1 Tbsp), and a pinch of salt in a small bowl to make a drizzle sauce.

Step 8

Remove the sheet pan from the oven and drizzle the lemon-tahini sauce over the roasted vegetables.

Step 9

Scatter chopped fresh cilantro (2 Tbsp) on top.

Step 10

Serve the sheet-pan dinner directly onto plates, enjoying the warm spices and bright sauce.