Description
A simple and healthy dish featuring roasted sweet potatoes, chickpeas, and broccoli topped with pesto.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups broccoli florets
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup pesto
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes, chickpeas, and broccoli with olive oil, salt, and pepper.
- Spread evenly on a baking sheet.
- Roast for 25-30 minutes until vegetables are tender.
- Drizzle with pesto before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Use homemade or store-bought pesto.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 5mg
Keywords: roasted sweet potatoes, chickpeas, broccoli, pesto, healthy, vegetarian