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Baked Sweet Potatoes w/ Chickpeas & Broccoli Pesto! Vegan, vegetarian, gluten-free, and under 30 minutes.

Baked Sweet Potatoes w/ Chickpeas & Broccoli Pesto

Vegan, Vegetarian, Gluten-Free
Course Main Course, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Calories 356kcal


  • 2 medium sweet potatoes
  • 1 cup broccoli florets
  • 7-10 basil leaves
  • 2 Tbsp avocado oil
  • 3/4 cup chickpeas
  • 1/2 tsp coconut oil
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1/4 cup red cabbage, chopped
  • 1 tsp pine nuts


  • Preheat oven to 425 degrees.
  • Spray a baking sheet with a little bit of oil, then cut sweet potatoes into halves and place skin-side down.
  • Bake 20-25 minutes, or until soft.
  • While the potatoes are baking, blend the broccoli, basil, and oil to create the pesto. Set aside.
  • Cook the chickpeas over medium heat with coconut oil, cumin, and paprika for about 5-10 minutes.
  • Top each sweet potato with chopped red cabbage, chickpeas, pesto, and pine nuts. Serve warm and enjoy!


Each serving is 2 sweet potato halves.


Calories: 356kcal