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baked sweet potatoes and chickpeas on a white plate with a gold fork

Roasted Sweet Potatoes and Chickpeas

Kristina Todini, RDN
Roasted Sweet Potatoes and Chickpeas, an easy and flavorful roasted potatoes and beans recipe with only simple 5 ingredients and ready in 40 minutes!
5 stars (5 ratings)
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Salads + Side Dishes
Cuisine American
Servings 4 serving
Calories 160 kcal

Ingredients
  

  • 1 15-ounce can chickpeas or 1 cup from dried
  • 2 medium sweet potatoes
  • 2 whole garlic cloves thinly sliced
  • 2 tablespoons olive oil
  • 1 pinch salt and pepper
  • Optional: cumin, paprika, cinnamon, maple syrup, etc.

Instructions
 

  • Prep oven: Preheat the oven to 400 degrees (200 C)
  • Prep vegetables: Wash sweet potatoes. Cut the ends from sweet potatoes, then cut them into small 1/2 inch cubes for roasting (you do not need to peel them before roasting). Open and drain can of chickpeas (reserve the chickpea water for other uses, see notes).
  • Roast vegetables: Arrange the cut sweet potatoes and the drained chickpeas on a roasting pan and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper (and other spices, if desired). Place sheet pan in the oven and roast for 35 minutes, stirring partway through to brown on all sides. Check on chickpeas at about the 20 minute mark; if they seem done, remove them from the baking sheet and continue to cook the sweet potatoes until they’re brown and beginning to crisp.
  • Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or let cool and use as a salad topping.

Notes

  • Tools Needed: sheet pan, knife set, cutting board
  • Prep Ahead: Wash and cut potatoes ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
  • Leftovers and Storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
  • Reuse chickpea water: Save the reserved chickpea water (or aquafaba) to make desserts, thicken soups, or to add to smoothies.
  • Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted vegetable recipe is a good source of fiber, vitamin A, vitamin C, and potassium.

Nutrition

Serving: 1servingCalories: 160kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 72mgPotassium: 384mgFiber: 3gSugar: 5gVitamin A: 16031IUVitamin C: 3mgCalcium: 35mgIron: 1mg
Keyword oil-free roasted chickpeas, roasted sweet potatoes
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