One of my favorite easy weeknight dinner recipes is this one right here. This Sweet Potato Zaa’tar is ideal for any weekday meal. It is super easy, meal prep friendly, vegan, and full of so much flavor. I honestly could not believe how much I loved this meal, and I definitely kept it all for myself. No sharing this one with any of my family and friends.
This sheet pan meal starts with sweet potatoes, chickpeas, and tomatoes that roast all on one pan with zaa’tar seasoning. The zaa’tar seasoning is a middle eastern spice mixture that combines earthy herbs with a subtle taste of citrus. It merges this blend of vegetables and chickpeas perfectly.
Ingredients
After roasting the veggies, fresh parsley is added to the pan, and lots of it. The fresh parsley livens up the dried herbs to blend this meal all together. To serve I got some store bought fresh naan and topped it with a generous layer of garlic hummus. I topped the hummus with a little arugula for a peppery punch. Then you layer all those veggies and chickpeas on top of the arugula. To finish it off, I drizzled over a tahini lemon dressing. It is not neccessary, but a great way to complete this meal. The sheet pan veggies could also be used to top a salad or even make a wrap. I love having the substance of bread to absorb all those flavors, but serve however you would enjoy!
This sweet potato and crispy chickpea zaa’tar recipe could really not be any easier. It is another meal that is versatile, and you can switch up the roasted veggies. Bell peppers would be really tasty or even using a regular potato in place of the sweet potato. Get creative and use whatever you have on hand. If you are looking for a convenient, healthy, and tasty meal then definitely give this recipe a try. Another great option is my Mexican skillet for an easy weekday meal. I hope this meal provides you with a tasty, satisfying, and nourishing meal.
The sheet pan meal has crispy chickpeas, roasted sweet potatoes, and roasted grape tomatoes to top on naan, salads, sandwiches, etc.
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Servings 4
Calories 328kcal
Ingredients
1canchickpeas
1pintgrape tomatoes
2largesweet potatoes
4slicesnaan
avocado oil spray
1tbspzaa'tar seasoning
1small container roasted garlic hummus
17 ozbag arugula
2buncheschopped parsley
salt and pepper to taste
Optional Tahini Dressing
1/4 cuptahini
4tsphoney
1tspchopped garlic
Juice of 1 lemon
water if you want to thin
Instructions
Preheat oven to 425 degrees and line a large roasting pan with parchment paper.
Chop sweet potatoes and place on the roasting pan.
Rinse and dry chickpeas and place on the roasting pan.
Add washed grape tomatoes to the roasting pan and spray the veggies with avocado oil. Sprinkle over zaa'tar seasoning.
Place in oven for about 45 minutes until chickpeas are crispy and tomatoes are bubbly and golden. Check to see if chickpeas and tomatoes are done after about 30 minutes. Remove from pan and allow sweet potatoes to finish roasting until reached desired crispness.
Chop up fresh parsley and add the tomatoes and chickpeas back on the pan with sweet potatoes. Mix in the chopped parsley.
Top naan with a generous serving of hummus and add arugula on top when serving.
Layer on roasted veggies and ready to serve. Drizzle with Tahini dressing if desired.
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Discussion
July 13, 2022
Excellent post. I was checking continuously this blog and I am impressed!
Extremely useful information specifically the last part 🙂 I care
for such info a lot. I was looking for this certain info for a long time.
Thank you and good luck.
July 13, 2022
thank you so much!