One-Pan Moroccan-Spiced Chickpea and Sweet Potato Bake

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

This vibrant one-pan dish combines tender roasted sweet potatoes and spiced chickpeas with warm Moroccan flavors for an effortless, hearty meal. This Mediterranean-inspired vegan recipe, ready in about 50 minutes, pairs sweet potatoes, canned chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 600g), peeled and diced into 1-inch cubes sweet potatoes
• 1 can (15 oz), drained and rinsed canned chickpeas
• 3 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 3, minced garlic cloves
• 1 medium, sliced into thin half-moons red onion
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp, freshly squeezed lemon juice
• 1/4 cup chopped, for garnish fresh cilantro

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 2 diced medium sweet potatoes, 1 can drained and rinsed chickpeas, 3 tbsp olive oil, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 3 minced garlic cloves, 1 sliced medium red onion, 1 tsp salt, and 1/2 tsp black pepper. Toss thoroughly until everything is evenly coated with oil and spices.
2. Step 2: Spread the mixture in a single layer on a large rimmed baking sheet. Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the sweet potatoes are tender and chickpeas are slightly crispy on the edges.
3. Step 3: Remove from oven, drizzle with 1 tbsp freshly squeezed lemon juice, and sprinkle 1/4 cup chopped fresh cilantro on top. Serve warm as a satisfying vegetarian main or side dish.