Description
This vibrant sheet pan meal features curried sweet potatoes, crisp cabbage, and golden chickpeas baked together with fragrant spices for a wholesome, easy-to-make vegan dinner. Served with kale and tahini, this recipe delivers a nourishing, flavorful dish with minimal cleanup.
Ingredients
Scale
Veggies + Chickpeas
- 1 large sweet potato, skin on, cut into wedges (organic when possible)
- 2 cups thinly sliced cabbage (or substitute cauliflower or other seasonal vegetable)
- 1 (15-oz) can chickpeas, rinsed, drained, and dried
- 1/2 cup finely diced red onion
- 1 Tbsp minced ginger
- 1 Tbsp minced garlic
- 2 Tbsp avocado or melted coconut oil
- 1/2 tsp sea salt
- 2 Tbsp curry powder (or store-bought)
- 1/2 tsp garam masala
For Serving
- 2-3 cups kale (or other green)
- 1/4 cup tahini, DIVIDED (or substitute Lemon Tahini Dressing, Green Curry Tahini Dressing, Mango Chutney, or Green Chutney)
- Sesame or hemp seeds (optional)
- Cilantro (optional)
- Lemon wedges (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 410°F (210°C) and line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and simplify cleanup.
- Arrange Veggies and Chickpeas: On the prepared baking sheet, evenly spread the sweet potato wedges, sliced cabbage, and rinsed chickpeas. Top only the vegetables—not the chickpeas—with the finely diced red onion. Sprinkle minced garlic and ginger evenly over the entire pan, including the chickpeas, to infuse all components with flavor.
- Season and Oil: Drizzle the avocado or melted coconut oil over all ingredients. Sprinkle sea salt, curry powder, and garam masala evenly across the pan to season thoroughly.
- Toss to Coat: Using your hands, carefully toss the sweet potatoes, cabbage, and chickpeas separately within their sections to ensure each piece is well coated with oil and seasonings. Add more oil or spices if needed for full coverage.
- Bake and Toss: Bake in the preheated oven for 30 minutes. Remove the pan, toss the chickpeas and cabbage separately again, and flip the sweet potatoes to promote even cooking and browning.
- Continue Baking: Return the pan to the oven and bake for an additional 10-15 minutes until the sweet potatoes are golden brown and tender, cabbage is cooked through, and chickpeas are golden and slightly crispy.
- Prepare Greens and Serve: While the sheet pan ingredients bake, steam the kale or massage it with lemon juice and olive oil until tender. Divide the kale between plates, then top with the roasted sweet potatoes, cabbage, and chickpeas. Drizzle tahini or your choice of dressing over the top. Garnish with optional sesame or hemp seeds, cilantro, and lemon wedges as desired before serving.
Notes
- Seasonings are inspired by the Crackling Cauliflower Recipe from Eating Bird Food.
- Nutrition information is an estimate calculated without optional garnishes and dressings.
- To add more protein, consider topping with a dollop of Greek yogurt or a sprinkle of toasted nuts.
- Leftovers keep well refrigerated in an airtight container for up to 3 days and reheat nicely in the oven or microwave.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 10 g
- Protein: 8 g
- Cholesterol: 0 mg
