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Baked Sweet Potatoes w/ Chickpeas & Broccoli Pesto

Baked Sweet Potatoes w/ Chickpeas & Broccoli Pesto Bliss

A delicious vegetarian and gluten-free recipe featuring Baked Sweet Potatoes w/ Chickpeas & Broccoli Pesto, perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 2 large Sweet Potatoes Can substitute with white potatoes.
  • 2 tbsp Olive Oil Can be replaced with avocado oil or canola oil.
For the Chickpeas
  • 1 can Chickpeas Canned for convenience.
  • 1 tsp Cumin Try smoked paprika for a twist.
  • 1 tsp Paprika Regular paprika works as well.
  • to taste Salt & Pepper Adjust according to preference.
For the Broccoli Pesto
  • 2 cups Broccoli Florets Can substitute with spinach.
  • 1 cup Basil Cilantro or parsley can be swapped.
  • 1/3 cup Pine Nuts Walnuts or sunflower seeds are alternatives.
  • 1 tsp Garlic Powder Fresh garlic can be used instead.
  • 2 tbsp Lemon Juice Can use lime juice as a substitute.
  • 1/4 cup Parmesan Cheese Omit for a dairy-free option.
For Serving
  • to taste Garnish Fresh basil, red pepper flakes, and lemon wedges.

Equipment

  • Oven
  • mixing bowl
  • Baking Sheet
  • Parchment Paper
  • food processor

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C). Gather your ingredients.
  2. Toss chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet.
  3. Halve sweet potatoes, place them cut-side down on the baking sheet, and poke holes in the skin.
  4. Bake for about 40 minutes, checking for tenderness with a fork.
  5. Blanch broccoli florets in boiling water for 1 minute, then transfer to a food processor.
  6. Add basil, pine nuts, olive oil, garlic powder, lemon juice, salt, and pepper to the food processor. Blend until smooth.
  7. After baking, mash sweet potatoes slightly, fill with roasted chickpeas, and top with broccoli pesto.
  8. Garnish with fresh basil, red pepper flakes, and lemon wedges. Serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 15000IUVitamin C: 70mgCalcium: 100mgIron: 3mg

Notes

Ensure sweet potatoes are fully cooked by testing. Adjust spices in chickpeas as preferred. Quickly blanch broccoli to keep color vibrant.

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