Sausage and Chickpeas are tossed with onions, sweet potatoes, broccoli, and sweet bell pepper in an unforgettable Mexican-inspired seasoning blend. This meal is prepared on one sheet pan -- minimal prep time and even quicker cleanup!
Course Dinner, Main Course
Cuisine American, Healthy
Keyword sausage & chickpeas, Sausage and Chickpeas
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour
Servings 4large servings
1-1/4teaspoon EACH:paprika, ground cumin
1-3/4teaspoonchili powder(not chilli powder)
Fine sea salt and freshly ground black pepper
1largesweet potato,peeled and chopped (~3 cups; 345g)
1smallyellow onion,halved and sliced
1can (14.5 oz.; 439g)chickpeas/garbanzo beans,rinsed, drained, and dried
Optional: seasoned and cooked quinoa or rice, fresh cilantro, lime wedges, avocado, sour cream, or hummusNote 2
PREP: Preheat the oven to 400 degrees F. Set out a very large pan (I use this 15×21 inch pan) or use 2 smaller sheet pans. Prepare the seasoning mix by combining the paprika, garlic powder, ground cumin, ground coriander, chili powder, salt, and pepper in a small bowl and stirring together. (I add 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper, but add to your preference.) Set aside.
VEGGIEPREP: Peel the sweet potatoes and cut them into chunks. (I cut the sweet potato into coins and then each coin into 1-inch pieces.) Chop the peppers into thick squares and cut the onion into thick strips. (See video for sizing on the vegetables.)
FIRSTVEGGIEROAST: Place the prepared sweet potatoes, peppers, and onion on the sheet pan. Add two tablespoons olive oil (25g) and half of the seasoning mix (just eyeball it) on top. Toss to evenly coat all the veggies, space out the veggies so they aren't overlapping (the more room they have, the better they will roast) and bake for 20 minutes in preheated oven.
VEGGIE PREP #2: Meanwhile, prepare the remaining ingredients. Rinse and drain the chickpeas, and thoroughly dry (I like to dry in a salad spinner). Chop the broccoli into bite-sized pieces. Thinly slice the sausage.
SECONDVEGGIEROAST: Remove from the oven and flip/stir all the veggies around and move to one side of the tray. On the other side of the tray, add the chickpeas, broccoli, and sausage. Add remaining 3 tablespoons (36g) oil and remaining seasoning. Toss together and space everything out to have plenty of room to roast -- See Note 3. Return to the oven and bake for another 15-20 minutes or until vegetables are crisp-tender and sausage is browned. Remove from the oven and toss everything once more.
ENJOY: Enjoy this dish hot out of the oven as is or over rice or quinoa. Add some fresh chopped cilantro and a squeeze of lime if desired. If desired, slice up an avocado to serve with.
Note 1: Sausage: Any smoked sausage will work in this recipe. We personally love smoked turkey sausage best.Note 2: Quinoa: To keep this meal super quick and easy, use pre-cooked quinoa packets (here are the ones we've tried and enjoyed!). These packets heat through in 90 seconds in the microwave and can be divided into bowls after warmed through. If serving with quinoa or rice, you may want a creamy element like an avocado, sour cream (fat-free or lite works), or hummus to tie everything together.Note 3: Cooking time: If you aren't using an extra-large sheet pan, you'll need to increase the cooking time more than this recipe indicates. When the veggies and sausage have plenty of room to roast, they’ll develop beautiful, caramelized edges and cook faster. Use two sheet pans if needed!Nutrition information does not include any optional items (quinoa, rice, avocado, or sour cream).