Greek Sheetpan Sweet Potatoes with Chickpeas

Greek Sheetpan Sweet Potatoes with Chickpeas

Sweet potatoes are roasted on a sheetpan with garlic, olives, feta, and chickpeas and topped with dill for an easy and tasty side dish or main.

Greek Sheetpan Sweet Potatoes with Chickpeas

If you’ve never roasted feta cheese, you need to give it a try and this recipe is perfect for that. Sweet potatoes are roasted until fork tender on a sheet pan along with other Greek inspired ingredients, such as kalamata olives, tomatoes, and of course, feta.

The kalamata olives warm and become soft and velvety, while the tomatoes burst and add a nice sauce-like consistency. The chickpeas become slightly crunchy and the dill brings everything together with its earthy taste.

Greek Sheetpan Sweet Potatoes with Chickpeas

This dish is easy clean up (it’s one pan!) and it’s a great way to change up your sweet potato game. You can place this on a bed of greens for a salad or serve it alongside your favorite protein (like a roast chicken or steak) or put it on top of a bed of grains with a little tahini for a bowl meal. It’s versatile, easy, and flavor packed.

Greek Sheetpan Sweet Potatoes with Chickpeas

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins

Ingredients

  • 4 pounds sweet potatoes sliced into wedges
  • 1 medium onion peeled and chopped
  • 1 pint cherry tomatoes
  • 2 15oz cans chickpeas, drained and rinsed
  • olive oil to drizzle
  • ½ teaspoon garlic powder
  • salt and pepper
  • 8 oz block of feta cubed
  • 10 oz pitted Kalamata olives halved
  • to garnish: roughly chopped dill

Instructions

  • Preheat the oven to 425 degrees.
  • Place the sweet potatoes, onions, tomatoes, and chickpeas on a large rimmed baking sheet. Note: if you don’t have extra large baking sheets, just use two large ones and divide the ingredients onto two. Drizzle with olive oil and toss to coat. Season with garlic powder, salt, and pepper and spread out on the baking sheet. Roast for 15 minutes and then remove baking sheet(s) from oven and top with feta and olives. Roast for another 10-20 minutes or until sweet potatoes are fork tender. Garnish with dill and serve.

with love, Ali

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