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Baked Sweet Potatoes w/ Chickpeas & Broccoli Pesto on a plate.
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Baked Sweet Potatoes w/ Chickpeas & Broccoli Pesto

This easy vegetarian dinner is so full of flavor! Baked sweet potatoes that are perfectly tender, stuffed with roasted and seasoned chickpeas, then topped with a light, creamy, savory broccoli pesto that brings everything together. Make this recipe as a healthy weeknight dinner or next-level side dish - your choice!
Course Main Course, Side Dish
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 Servings
Calories 404kcal
Author Christine McMichael

Equipment

Ingredients

  • 2 large sweet potatoes halved
  • 2 15-ounce cans chickpeas drained and rinsed
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons paprika
  • 3/4 teaspoons salt
  • 1/2 teaspoons pepper
  • 1 Tablespoon olive oil

Broccoli Pesto

  • 1 cup broccoli florets
  • 1 cup packed basil
  • 1/3 cup pine nuts
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 Tablespoon lemon juice
  • 3 Tablespoons parmesan cheese

Instructions

  • Preheat the oven to 400 degrees F.
  • In a mixing bowl, combine the drained and rinsed chickpeas, cumin, paprika, salt, pepper, and olive oil. Toss to combine.
  • Add to a baking sheet lined with parchment paper.
  • On the side, add the halved sweet potatoes, cut side down. Poke a few holes in the tops with a fork.
  • Bake for about 40 minutes or until the sweet potatoes are easily pierced with a fork. Toss the chickpeas halfway.
  • Meanwhile, bring a small pot of water to a boil and add in the broccoli florets.
  • Cook for about 45-60 seconds.
  • Drain and add to a blender or food processor with all the remaining pesto ingredients.
  • Blend until completely smooth.
  • When the sweet potatoes and chickpeas are done, carefully flip the potatoes over and mash up the flesh.
  • Scoop in the chickpeas, then top with a generous dollop of pesto.
  • Garnish with fresh basil, red pepper flakes, and lemon if desired. Enjoy!

Video

Notes

  • If using a blender to make the broccoli pesto, it helps to use the tamper tool to push everything toward the blade.
  • Easily make this recipe vegan and dairy-free by substituting with vegan mozzarella or vegan parmesan.

Nutrition

Serving: 1Half | Calories: 404kcal | Carbohydrates: 39g | Protein: 7g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 3mg | Sodium: 892mg | Potassium: 778mg | Fiber: 7g | Sugar: 8g | Vitamin A: 24990IU | Vitamin C: 27mg | Calcium: 130mg | Iron: 3mg