Roasted sweet potato with feta and chickpeas
55 min · 27 g protein · 535 cals / serving
A one-tray dinner of spiced sweet potato, crisp-edged chickpeas and red onion roasted until caramelised, with feta that softens in the oven and spinach wilted in at the end. A cool garlic, lemon and mint yogurt sauce goes over the top.
Ingredients
- 3 large (1 3/4 lb) sweet potatoes, 2 cm (3/4-inch) chunks, peeled or not
- 2 cans (15 oz each) chickpeas, drained, rinsed and patted dry
- 2 medium red onions, cut into wedges
- 4 tsp olive oil
- 2 tsp paprika, smoked or sweet
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 4 oz feta cheese, broken into chunks
- 5 handfuls baby spinach
Yogurt sauce
- 1 1/4 cups nonfat Greek yogurt
- 1 clove garlic, grated
- 1 tbsp lemon juice, plus the zest of the lemon
- a small handful fresh mint, chopped, or dill
Steps
- Heat the oven to 425°F. On a large baking sheet, toss the sweet potato, chickpeas and onion with the oil, paprika, cumin, coriander, pepper flakes, salt and pepper and spread out in one layer (use two sheets if crowded). Roast 25 minutes, turning once.
- Nestle the feta chunks between the vegetables and roast 10–15 minutes more until the sweet potato is tender and caramelised, the chickpeas are crisp at the edges and the feta is soft and golden in places.
- Scatter the spinach over the hot tray and toss gently so it wilts.
- Stir the yogurt with the garlic, lemon juice and zest, mint and a pinch of salt. Serve the traybake with the yogurt sauce spooned over.
Good to know
How do I get crispy chickpeas?
Dry them well after rinsing and give them space on the tray. Crowded, they steam. They soften again as they sit, so serve straight from the oven.
Can I meal-prep it?
Yes. It keeps four days in the fridge and is good cold as a salad. Keep the yogurt sauce separate and add it when you eat.
Other vegetables?
Butternut squash, cauliflower or red pepper all roast well with the same spices; cauliflower in place of the sweet potato makes the tray lighter: about 63 instead of 52.
Per
- Calories
- 115
- Protein
- (22%)
- 6 g
- Fat
- (28%)
- 3 g
- Carbohydrates
- (50%)
- 15 g
- of which sugar
- 5 g
- Fiber
- 4 g
- Sodium
- 238 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2139 kcal goes into the pot and 2109 g of ingredients comes out as about 1860 g of food: 115 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.