YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Sweet Potatoes and Broccoli with Crispy Lemon-Herb Chickpeas
A vibrant, wholesome sheet pan meal featuring tender roasted sweet potatoes and crisp broccoli paired with golden, lemon-herb chickpeas. Finished with a cool drizzle of nonfat Greek yogurt, this dish delivers bright flavors and satisfying textures while keeping your macros and calories in check.
INGREDIENTS
1 medium Sweet Potato (114g)
1 cup chopped Broccoli (91g)
1.125 cups Chickpeas (~200g)
1/2 cup Nonfat Greek Yogurt (120g)
1 tsp Olive Oil (4.5g)
1/2 Lemon for zest and juice (30g)
0.5 tsp Dried Thyme
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Peel (if desired) and dice the sweet potato into 1-inch cubes. Chop the broccoli into bite-sized florets.
Rinse and drain the chickpeas, then pat them dry with a paper towel.
In a large bowl, combine the chickpeas with olive oil, zest from half a lemon, dried thyme, salt, and pepper. Toss to coat evenly.
On a sheet pan, arrange the sweet potato cubes and broccoli florets in a single layer. Create a small space to add the seasoned chickpeas.
Add the chickpeas to the sheet pan. Roast everything in the preheated oven for about 25-30 minutes, shaking the pan halfway through to ensure even cooking. Roasted sweet potatoes should be tender, broccoli lightly browned, and chickpeas crispy.
Once roasted, remove from the oven and transfer to a serving bowl.
Drizzle nonfat Greek yogurt and a squeeze of lemon juice over the top. Toss gently to combine all flavors.
Serve immediately and enjoy your balanced, nutrient-packed meal.