Moroccan Sweet Potato and Chickpea Dinner layers roasted sweet potato wedges with crispy chickpeas, bell peppers, and red onion, all tossed in cumin, paprika, turmeric, and cinnamon for a colorful, plant-based Mediterranean meal.
Chef Rachel spreads everything on a single sheet pan, roasts until golden and caramelized, then serves it over fluffy couscous or quinoa with a bright lemon-tahini drizzle so dinner feels like a nourishing trip to Marrakech with almost no dishes to wash.
Table of Contents
Table of Contents
Moroccan Sweet Potato and Chickpea Dinner
A vibrant one-pan dinner with Moroccan-spiced roasted sweet potatoes, crispy chickpeas, and vegetables for an easy, anti-inflammatory Mediterranean meal.
Ingredients
Equipment
Method
- Preheat oven to 425°F and line a large sheet pan with parchment paper.
- In a large mixing bowl, toss sweet potatoes with olive oil, cumin, paprika, turmeric, cinnamon, garlic powder, salt, and pepper until evenly coated.
- In a separate small bowl, toss chickpeas with a little olive oil and a portion of the spice mix until coated.
- Spread sweet potatoes, chickpeas, bell pepper, and red onion on the sheet pan in a single layer, keeping chickpeas slightly separated for maximum crispiness.
- Roast for 25–30 minutes, stirring halfway, until sweet potatoes are golden and fork-tender and chickpeas are crispy.
- While vegetables roast, cook your grain according to package directions and whisk together tahini sauce by combining tahini, lemon juice, minced garlic, water, and salt until smooth and pourable.
- To assemble, layer cooked grain in bowls, top with roasted sweet potatoes, chickpeas, and vegetables, then drizzle with tahini sauce and garnish with fresh herbs, nuts, and dried fruit.
Notes
For extra crispy chickpeas, roast them separately or add them halfway through the sweet potato cooking time.
Add a handful of baby kale or spinach to the bowls for extra greens.
Store components separately in meal-prep containers for best texture; reheat roasted vegetables before assembling fresh bowls.
Calories
Approximately 450 kcal per serving, depending on grain and tahini portions. Protein
Approximately 16 g plant protein per serving from chickpeas and quinoa or couscous.
Approximately 450 kcal per serving, depending on grain and tahini portions. Protein
Approximately 16 g plant protein per serving from chickpeas and quinoa or couscous.
Nutrition Facts
Estimated per serving for Moroccan roasted sweet potato and chickpea dinner.
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 16 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 14 g |
| Total Fat | 12 g |
| Saturated Fat | 1.5 g |
| Sodium | 640 mg |
| Sugars | 14 g |
Tips and Variations for Moroccan Sweet Potato and Chickpea Dinner
- Roast sweet potatoes and chickpeas separately if you want the chickpeas extra crispy, and add cauliflower, zucchini, or butternut squash for more vegetable variety.
- Toss with a lemon-tahini sauce, yogurt, or hummus, and top with fresh herbs, sliced almonds, raisins, or pomegranate seeds for authentic Moroccan sweetness and crunch.
- Serve over couscous, quinoa, or with warm pita, then store components separately in meal-prep containers for 3–4 days of easy anti-inflammatory Mediterranean bowls.
Summary
A vibrant one-pan dinner with Moroccan-spiced roasted sweet potatoes, crispy chickpeas, and vegetables for an easy, anti-inflammatory Mediterranean meal.
Equipment for Moroccan Sweet Potato and Chickpea Dinner
- Large sheet pan
- Parchment paper
- Cutting board and chef’s knife
- Mixing bowls
- Measuring cups and spoons
Ingredients for Moroccan Sweet Potato and Chickpea Dinner
For Roasted Sweet Potatoes & Chickpeas:
- Sweet potatoes, peeled and cubed or cut into wedges
- Cooked chickpeas, drained, rinsed, and patted dry
- Red bell pepper, chopped
- Red onion, sliced
- Olive oil
- Ground cumin
- Sweet or smoked paprika
- Ground turmeric
- Ground cinnamon
- Garlic powder
- Sea salt and black pepper
For Grain Base:
- Couscous, quinoa, or brown rice, cooked
For Lemon-Tahini Sauce:
- Tahini
- Lemon juice
- Garlic, minced
- Water
- Salt
For Garnish:
- Fresh parsley or cilantro, chopped
- Sliced almonds or pistachios
- Raisins or pomegranate seeds (optional)
- Lemon wedges
Instructions for Moroccan Sweet Potato and Chickpea Dinner
- Preheat oven to 425°F and line a large sheet pan with parchment paper.
- In a large mixing bowl, toss sweet potatoes with olive oil, cumin, paprika, turmeric, cinnamon, garlic powder, salt, and pepper until evenly coated.
- In a separate small bowl, toss chickpeas with a little olive oil and a portion of the spice mix until coated.
- Spread sweet potatoes, chickpeas, bell pepper, and red onion on the sheet pan in a single layer, keeping chickpeas slightly separated for maximum crispiness.
- Roast for 25–30 minutes, stirring halfway, until sweet potatoes are golden and fork-tender and chickpeas are crispy.
- While vegetables roast, cook your grain according to package directions and whisk together tahini sauce by combining tahini, lemon juice, minced garlic, water, and salt until smooth and pourable.
- To assemble, layer cooked grain in bowls, top with roasted sweet potatoes, chickpeas, and vegetables, then drizzle with tahini sauce and garnish with fresh herbs, nuts, and dried fruit.
Notes
- For extra crispy chickpeas, roast them separately or add them halfway through the sweet potato cooking time.
- Add a handful of baby kale or spinach to the bowls for extra greens.
- Store components separately in meal-prep containers for best texture; reheat roasted vegetables before assembling fresh bowls.
Calories
Approximately 450 kcal per serving, depending on grain and tahini portions.
Protein
Approximately 16 g plant protein per serving from chickpeas and quinoa or couscous.
Blog and Social Links Footer
More recipes in mealzyt.com
Follow us : Pinterest, Facebook
Comments are closed.