Sheet-Pan Smoky Paprika Chickpeas with Roasted Sweet Potatoes & Green Beans
A quick and hearty vegetarian sheet-pan dinner featuring smoky paprika-roasted chickpeas, tender sweet potatoes, and crisp green beans. Perfect for busy weeknights and packed with flavor and protein.
⏱️
15 minutes
👥
4 servings
🔥
310 calories
Ingredients
- 2 cups canned chickpeas, drained and rinsed
- 2 cups sweet potato, diced small
- 2 cups fresh green beans, trimmed
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground cumin
- 0.75 tsp salt
- 0.5 tsp black pepper
- 4 pieces lemon wedges
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Instructions
1
Preheat the oven to 450°F (232°C) and line a large sheet pan with parchment paper.
🌡️ 450°F
2
Toss chickpeas, diced sweet potatoes, and green beans with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper directly on the sheet pan.
⏱️ 2 minutes
3
Spread the mixture in an even layer and roast for 10-12 minutes, stirring halfway, until veggies are tender and chickpeas are slightly crisp.
⏱️ 12 minutes 🌡️ 450°F
4
Serve immediately with fresh lemon wedges for squeezing on top.
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Nutrition Information
310
Calories
12g
Protein
44g
Carbs
9g
Fat
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Yes! This recipe is already vegan as written.
Pat the chickpeas dry before roasting and ensure they're spread in a single layer.
Yes, just thaw and pat dry before roasting to avoid excess moisture.
Try adding chili powder, Italian herbs, or curry powder for a flavor twist.
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