Name: Sweet Potato Sheet Pan Dinner
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 medium sweet potato (diced into ½-inch cubes); 1/3 cauliflower (broken into small florets (~¾ inch)); 2 Tbsp. extra virgin olive oil; 1 tsp. cumin powder; 1 tsp. smoked paprika; 3/4 tsp. salt; 1 15 oz. can chickpeas; 1 Tbsp. extra virgin olive oil; 1 tsp. smoked paprika; 1/2 tsp. salt; 1 medium red onion (diced into ½-inch pieces); 1 Tbsp. extra virgin olive oil; 1/2 tsp. cumin powder; 1/2 tsp. salt; 2 cups arugula; 1/4 cup roasted almonds (chopped); 1 –2 cups cooked quinoa and/or rice (or a mix of both); 1 avocado (diced); 2 Tbsp. tamari soy sauce; 1 to 1½ Tbsp. vinegar; 2 tsp. miso; 2 - 3 tsp. maple syrup; 1/4 tsp. grated ginger

Busy weeknights just got a whole lot tastier with this vibrant sheet pan dinner. Cubes of sweet potato roast alongside cauliflower, chickpeas and red onion, all crisped to perfection in the oven. Served over a bed of quinoa or rice and finished with creamy avocado, crunchy almonds and a peppery handful of arugula, every bite balances hearty comfort with fresh, bright flavor. A drizzle of tangy-sweet miso dressing ties it all together, making this 40-minute meal one you’ll want on repeat.

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Sweet Potato Sheet Pan Dinner

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Calories 523 kcal

Author Minako Umehara

Ingredients

Sweet Potatoes

1 medium sweet potato diced into ½-inch cubes
1/3 cauliflower broken into small florets (~¾ inch)
2 Tbsp. extra virgin olive oil
1 tsp. cumin powder
1 tsp. smoked paprika
3/4 tsp. salt

Chickpeas

1 15 oz. can chickpeas
1 Tbsp. extra virgin olive oil
1 tsp. smoked paprika
1/2 tsp. salt

Red Onion

1 medium red onion diced into ½-inch pieces
1 Tbsp. extra virgin olive oil
1/2 tsp. cumin powder
1/2 tsp. salt

Arugula

2 cups arugula
1/4 cup roasted almonds chopped
1 –2 cups cooked quinoa and/or rice or a mix of both
1 avocado diced

Optional: Juice of ½ lime for serving

Optional: Fresh basil leaves for serving

Miso dressing

2 Tbsp. tamari soy sauce
1 to 1½ Tbsp. vinegar
2 tsp. miso
2 - 3 tsp. maple syrup
1/4 tsp. grated ginger

Instructions

Preheat the oven to 400 degrees F.
In large bowl, toss sweet potato and cauliflower with oil, cumin, smoked paprika and salt. Spread on a large baking sheet.
In separate bowl, toss cooked chickpeas with oil, smoked paprika and salt. Add to the same sheet pan, keeping them separate if possible, and place in the oven.
Set a timer for 10 minutes.
Meanwhile, toss diced red onion with oil, cumin and salt. When timer goes off, push sweet potatoes, cauliflower and chickpeas aside to create space, then add onion. Continue roasting for another 15 minutes or until everything is golden and slightly crispy.
While vegetables roast, whisk together all miso dressing ingredients in small bowl until smooth.
Serve roasted vegetables over quinoa and/or rice. Top with arugula, avocado and chopped almonds.
Drizzle with miso dressing and finish with a squeeze of lime, if desired.