Curried Sweet Potato & Chick Pea Sheet Pan Meal

A meal filled with Farm Fresh veggies that's all made on a single pan in the oven?! Not only is it quick and easy, it's delicious too!

Curried Sweet Potato & Chick Pea Sheet Pan Meal

1 large sweet potato or winter squash*, cut into wedges
2 c thinly sliced cabbage*
1 (15-oz) can chickpeas, rinsed, drained, and dried
1/2 c finely diced red onion*
1 T each minced ginger* & garlic*
2 T oil
1/2 t salt
2 T curry powder
1/2 t garam masala

2-3 cups kale* (or other green)
1/4 cup tahini
Sesame or hemp seeds (optional)
Lemon wedges (optional)
Preheat oven to 410 degrees F & line a large baking sheet with parchment or silicone baking mat. Add sweet potato/squash, cabbage, & chickpeas to pan. Top veggies (not chickpeas) with diced onion. Sprinkle garlic & ginger over whole pan. Drizzle with oil, sprinkle salt, curry powder & garam masala. Toss each section separately to fully coat with oil & seasonings. Bake for 30 min.

Remove from oven & toss chickpeas and cabbage (separately), flip sweet potatoes/squash. Return to oven & bake for an additional 10-15 minutes or until golden brown, tender & slightly crispy.

To serve: Steam kale or massage with lemon juice & olive oil. Divide between plates, top with sweet potatoes, cabbage, & chickpeas. Drizzle on tahini, add cilantro & seeds. Serve & enjoy!

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