Sheet Pan Meal: Curried Sweet Potato & Chickpeas

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Two bowls of our Sweet Potato and Chickpea Sheet Pan Meal for a simple and delicious vegan dinner

Sweet potatoes and chickpeas are two of my favorite foods, and curry powder is one of my favorite spice blends, so it was only a matter of time before the three collided.

This dish is made entirely on one baking sheet — our favorite kind of dinner. Let’s do this!

Wood cutting board filled with ingredients for making our Curried Sweet Potato Sheet Pan Dinner

This 1-pan meal starts with chickpeas, sweet potatoes, and cabbage, which are added to a baking sheet and drizzled with oil to help them tenderize and crisp.

For flavor, we went with a blend of curry powder, garam masala, fresh ginger, onion, and garlic!

Both curry powder and garam masala are Indian spice blends. However, garam masala (meaning “warm spices”) is more commonly used in Indian cooking, whereas curry powder was a British invention meant to evoke common Indian flavors. Learn more about the history of garam masala here, and try an authentic preparation for garam masala here!

Baking sheet filled with sweet potatoes, cabbage, and chickpeas topped with curry powder

After a short bake in the oven, it’s ready to eat!

Baking sheet filled with freshly roasted cabbage, chickpeas, and sweet potatoes for a simple vegan Sheet Pan Dinner
Bowl of tahini sauce beside bowls of our Sweet Potato Sheet Pan Dinner for a simple and delicious meal

We hope you LOVE this recipe! It’s:

Simple
Fast
Versatile
Customizable (based on season, veggies, sauces, spices, etc.)
Wholesome
& Delicious

This would make the perfect weeknight meal when you need something hearty and flavorful on the table fast! Our favorite pairing is massaged or steamed kale, lemon juice, and tahini. But we include more sauce recommendations below! It would also be delicious atop grains, such as Brown Rice, White Rice, or Quinoa.

Into easy, plant-based dinners? Check out our Easy Tofu Pad Thai, Quinoa Gado Gado Bowl, 20-Minute Tofu Stir Fry, Simple Chickpea Bolognese, and 20 more dinner ideas!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowls filled with steamed kale, tahini sauce, and our Sweet Potato Sheet Pan Dinner recipe

Sheet Pan Meal: Curried Sweet Potato & Chickpeas

We love when dinner is made entirely on 1 pan! Enjoy this simple, sweet potato, chickpea, and cabbage dish seasoned with Indian spices like garam masala! Serve with fresh or steamed greens, tahini, lemon, and sides of choice!
Author Minimalist Baker
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Bowls of our Sweet Potato Sheet Pan Dinner recipe beside a bowl of tahini sauce
4.96 from 45 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 (Servings)
Course Dinner
Cuisine Grain-Free, Indian-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

VEGGIES + CHICKPEAS

  • 1 large sweet potato, skin on, cut into wedges (organic when possible)
  • 2 cups thinly sliced cabbage (or sub cauliflower or other seasonal vegetable)
  • 1 (15-oz) can chickpeas, rinsed, drained, and dried
  • 1/2 cup finely diced red onion
  • 1 Tbsp minced ginger
  • 1 Tbsp minced garlic
  • 2 Tbsp avocado or melted coconut oil
  • 1/2 tsp sea salt
  • 2 Tbsp curry powder (or store-bought)
  • 1/2 tsp garam masala

FOR SERVING

Instructions

  • Preheat oven to 410 degrees F (210 C) and line a large baking sheet with parchment paper or a silicone baking mat.
  • Add sweet potato wedges, cabbage, and chickpeas to the pan. Top only the veggies (not the chickpeas) with the diced onion. Then sprinkle garlic and ginger over the whole pan (including the chickpeas).
  • Drizzle with oil, sprinkle on salt, curry powder, and garam masala.
  • Use your hands to toss each section (sweet potatoes, cabbage, and chickpeas separately), to fully coat with oil and seasonings. Add more of either as needed.
  • Bake for 30 minutes, then remove from oven, toss chickpeas and cabbage (separately), and flip sweet potatoes to ensure even baking. Return to oven and bake for an additional 10-15 minutes or until the sweet potatoes are golden brown and tender, cabbage is tender, and chickpeas are golden brown and slightly crispy.
  • To serve: Steam kale or massage with lemon juice and olive oil and divide between plates, then top with sweet potatoes, cabbage, and chickpeas. Drizzle on the tahini (or dressing of choice) and serve. Sesame seeds, lemon wedges, or cilantro make nice additional garnishes (all optional).

Video

Notes

*Seasonings inspired by the Crackling Cauliflower Recipe from Eating Bird Food.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 2 servings)

Serving: 1 servings Calories: 581 Carbohydrates: 60.7 g Protein: 16.7 g Fat: 33.6 g Saturated Fat: 4.3 g Sodium: 894 mg Potassium: 964 mg Fiber: 16.1 g Sugar: 13.2 g

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  1. Jennifer says

    I made this because I was intrigued by the roasting of purple cabbage. I am always looking for ways to use the cabbage because it’s not always a natural fit for recipes and a head goes a long way!
    This dish was delicious! I used ground ginger instead of fresh and yellow onion since I didn’t have red. I ate the meal with the lemon tahini dressing which was needed to give some wetness to the food. I agree with the other commenters that the vegetables roasted in much less time than given. At 30 minutes my chickpeas were a little dried out.
    I will definitely be making this again, and possibly trying to go without the oil.

  2. Rachelle says

    This is yet another fabulous recipe. I have never roasted purple cabbage, so that was kind of neat. I used my convection roast setting at 400. It took about 35min to roast everything and I added some sliced poblano peppers to the sheet pan for the last 10minutes. My sweet potato was huge and I think I ended up with way more than 2 cups of cabbage. But it all worked out. The flavors all go so well together. We made it for lunch for the two of us and had very little left over. The lemon tahini sauce brought it all together nicely. We will definitely make this again. Thanks so much!

  3. Diana says

    Another amazing recipe! I found that things cooked a little more quickly for me, so next time I’ll check/flip them at 20 minutes instead. I used a few handfuls of precut coleslaw instead of sliced cabbage and it worked well! I paired with the lemon tahini dressing and it was super delicious. Also like another reviewer said, this is such a yummy way to cook sweet potatoes – they get nice and caramelized. Thank you!

  4. Leigh Ann says

    Wonderful!! Made this dish last night and doubled it to accommodate the family. I placed the sweet potatoes and cabbage on one pan and chickpeas on the other. It took the same duration of time to bake- 30 minutes plus an additional 10 (as written). I served with air fried tofu (lightly seasoned with ginger, salt and curry powder) and made the green curry tahini dressing and “drizzled” on the top. Will absolutely make again!

  5. Rachel says

    I’m eating this right now and it’s so good. Doing (almost) everything on a sheet pan really cuts down on the labor of making a bowl with lots of elements. I skipped the red onion because I was in a hurry and this is still very flavorful. I added some sauteed kale and topped with sesame seeds, scallion, and a tahini-lime sauce.

    Two notes: this cooked fast for me, about 30 minutes total. And next time I would put the chickpeas in first, because the vegetables cooked through before the chickpeas crisped up.

  6. Erin says

    This was delicious! We wanted something wholesome and fresh and easy and this was perfect. My partner isn’t a huge curry powder fan so I used just a little and also sprinkled on some cumin and smoked paprika and it turned out great. I did find that putting just tahini on it was a little dry so will try making a tahini based dressing instead but overall so good!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it! The tahini dressing definitely takes it up a notch =) Enjoy!

  7. Tammy says

    I did this almost exactly as written and it’s a wonderful, easy meal. My question is around the oil. I used a little spray as opposed to the drizzle and I am trying to eventually eliminate oil from my diet. How would you modify it without oil? Any tips for me?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’s a great question! I too am experimenting with less oil (we’re in the same position). I’d say follow this as a loose guide. And just skip the oil on the chickpeas!

  8. Kalyani Tavisala says

    This bowl was excellent. Made it this week; added a few more veggies and paired it with lemon tahini dressing, and it was simply fantastic. Thanks, Dana, for the beautiful recipe.

  9. Dawn says

    Just like other recipes from Minimalist Baker, this one did not disappoint! I used green cabbage instead of red and only needed to add just a little more salt. No need for the dressing or optional garnishes, the dish was absolutely delicious as is.

  10. Maia says

    Love this bowl! I always add whatever veggies I have laying around and it turns out so great. The lemon tahini dressing pairs so well.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Maia. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  11. Steff says

    This was ridiculously good, though I had to make some tweaks based on what I had: I used small creamer potatoes instead of yams, a shallot instead of a red onion, and added 2 large carrots (cut into sticks) to make up for the missing yam sweetness. I didn’t have garam masala but used a madras curry powder that was great as the lone spice. I served it on a bed of baby spinach (automatic steaming!) and topped it with the green chutney (made with a tiny bit of yogurt rather than avocado), and I added a bit of BBQ sauce to the potatoes to serve. Will definitely make again, even if just for the cabbage (and carrots) as a side.

  12. Daniela says

    I follow this recipe and didn’t realize I was out of tahini sauce. And it was still excellent! I definitely will make it again.

  13. Juliana says

    I’ve been making Minimalist Baker recipes for years but this is by far my favorite for a quick and easy weeknight meal!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We are so glad you enjoy it, Juliana! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  14. Stephanie P says

    This was super tasty and flavorful and we all loved it! I roasted the kale instead of steaming them, seasoned with a bit of curry, garam masala, onion powder and sea salt. I made a chipotle ranch dressing using the primal kitchen chipotle lime mayo as a base and used the leftover turkey meatballs I had made the night before. Not everyone in the family likes chickpeas but they do like hummus, so I had that on the side for dipping the meatball. We will keep this meal in our rotation for sure.

  15. Tonya says

    Made a double-ish batch of this last night and was a bit nervous about how the curry would go over as my bf says he does not like Indian food, plus we’ve been eating so many chickpeas lately. It also seemed like there was a LOT of curry powder going over everything, so I stopped at 3/4 the amount. BUT! This. was. so. good. I think the full amount of curry would have been fine. I used green cabbage, and honestly, that part of the meal alone is worth repeating. We topped it with a 3-ingredient tahini dressing recipe I found on the site (tahini, garlic powder, salt), that I added lemon juice and chopped cilantro to. This will be a staple for our meal prepping for sure!

  16. Taylor says

    I thinly sliced the red onion and mixed it in with the cabbage instead, and also added extra garlic and ginger. This is my new favorite way to season sweet potatoes.

  17. Kerry Lenaghan says

    This meal was PHENOMENAL! Because I was in a little bit of a rush I used a quarter teaspoon of ground ginger in lieu of fresh but it didn’t seem to matter because it was delicious. I could eat this all day long! (I also substituted on olive oil for coconut oil so that I didn’t have to melt it!!)

  18. Meera says

    if I use chickpeas I cook from scratch, will they crisp up in the oven the same way the canned ones do? Do I need to do anything differently using fresh chickpeas?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      These chickpeas don’t get *super* crispy anyway, just golden brown. So yes, home cooked should work well!

  19. Jenna says

    SO YUM! Switched out the cabbage for cauliflower. I loved this dish! Served it on a bed of fresh baby kale and spinach. Didn’t use a topping and I don’t think it needed it!?

  20. Linda Heussner says

    I made this today and my husband and I loved it! I used coconut oil and increased the ginger and garlic by 50%. We had the dish with steamed baby bok choy and mango chutney. I kept the cabbage and chickpeas in for a little longer.
    What a treat!

  21. Brai says

    This recipe is awesome and so simple! I added lemon juice to the water when I steamed the kale, and it turned out great. Because I’ve made this recipe a few times, I have also tried keeping the chickpeas in the oven a bit longer to get them crispier, and I like it both ways. Store-bought goddess dressing tastes great with it (didn’t have tahini on hand). Definitely a go-to for me.

  22. Sarah says

    Delicious! Just what I needed after a day of holiday treats. I turned down the temp a smidge and used ghee instead of avocado or coconut oil. Highly recommend using all of the optional toppings!

  23. Michael says

    I just cooked this dish for my Mother and both of our minds were blown. I can’t believe how much flavor is packed into something so healthy. The tahini was an especially nice touch!

    Sincerely, a struggling-to-be vegetarian.

  24. JP says

    I love this recipe! I have made it a few times now! I used brussel sprouts instead of the read cabbage because I didn’t want to have half a red cabbage to think about using. They turned out great! I made the lemon tahini dressing to go with it too. Soo good! I had it with some baby spinach leaves both times but that’s because it is just what we had in.

  25. Lila Goodman says

    This was so easy and SO delicious!!!! I did massaged Kale. The subtle flavors are so good together and its simple to make!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lila. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  26. Neo says

    My son has decided he’d like to explore being vegan, 5 recipes later and the only one complaining is his sister, I just add chicken for her.

    Limited ingredients, minimal time, maximum flavor?!?! Every time!!

    Woot!

    I’d ask if you were single, but I’m not going to jeopardize a good thing!

  27. Daphne says

    This was amazing!! I topped it with mango chutney and avocado slices. This is my new go-to winter salad. Thank you so much, Dana.

  28. Loni Adams says

    Wow! Another delicious, easy vegan recipe that my family loved. My 11 year old asked me to make it every night for dinner. Thank you , Dana, for tirelessly creating new recipes for us to enjoy. You make eating healthy in the Northwest easy to do. Your website is the only place I go for recipes now, whether its dinner, a new salad or dessert that my non-vegan friends will love too!

  29. elisabeth says

    This is SCRUMPTIOUS. I made it with the lemon-tahini dressing, although I used lime because that’s what I had. I will make this MANY times.

  30. Lauren says

    This was so incredibly flavorful, simple, and healthy. I made it with the green curry tahini sauce, which I highly recommend. My husband is picky about homemade Indian dishes, but he said this was one of his favorite all-time recipes I’ve ever made. Will definitely be going into our regular rotation.

  31. Melissa says

    Made this tonight with lemon tahini dressing. It was easy and delicious! Will definitely be making it again.

  32. Melanie says

    Made this last night for dinner. It was a delicious combination of flavors. My husband and I thought the chickpeas were a bit too crispy after baking for 45 min but thankfully the tahini goddess dressing helped soften them up a bit after a while. Will definitely make it again. Although I might use a brush for the spices & oil because after many, many washes I can still smell curry on my hands. ??‍♀️

  33. Alex says

    Made this recently and we LOVED it! Not only does it taste amazing but it’s so quick and easy to make – perfect weeknight meal!

  34. Beth says

    I made this tonight- so easy and nourishing! I did not have a red onion on hand, so I used a Vidalia instead, and it worked great! It was tasty over lemon-garlic kale. :)

  35. Neala says

    Just made this and it was INCREDIBLE! We had local broccoli so I used that instead of the cabbage and kept everything else the same.

    To top I made your new tahini miso dressing recipe and it was perfect- the flavours in the dressing and the curry really complimented each other! Next time I’m thinking I’ll use cauliflower or portobello mushrooms instead of the broccoli to mix it up. Absolutely love how easy and versatile this recipe is.

    On an unrelated note I wanted to take the time to thank you for the non-vegan recipes you’ve recently started sharing. I, too, eat a flexible diet that includes lots of veggies as well as locally sourced/ethically raised animal products and it is so lovely to have recipes to enjoy from a chef/blogger that I trust. I know you’ve received backlash from this change- but I wanted to let you know that we don’t all feel this way. Keep it up! xx

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      How amazing! Thanks for sharing, Neala! That dressing pairing sounds AMAZING. And thanks for the support on non-vegan recipes! It’s always good to hear the encouragement. xoxo!

  36. Jaylyn says

    Aaaaaammmaaazzzing!! My sweet friend made this for me postpartum and it was exactly what my body wanted. I have since tried it with fresh string green beans thrown in too—a worthy addition. I used ginger powder and probably used too much to sub for the minced amount but I wasn’t sorry about it! This is making it on my weekly rotation. Especially if I chop/prep the veggies beforehand this is an easy lunch to throw together!

  37. James says

    I have made it once and loved it I thought it was really tasty and filling my wife loved it to . 10 out of 10 from me . Just making it again today ??

  38. Al says

    We enjoyed this a lot, and I definitely loved how easy it was to do. Although our house smelled like curry powder for nearly 2 weeks, so next time I want to cut down on how much curry powder to use. The chickpeas did not come out as crispy/crunchy as I would have liked. I definitely want to try this with some broccoli added to the sheet pan. We used the tahini lemon dressing to drizzle all over everything and that stuff was AMAZING. I almost caught myself just eating it out of the bowl as a dessert lol.

  39. Judy Larrivee says

    Wow!!! I’m not vegan at all but this dish makes me want to try more of your recipes!
    Thanks a lot!

  40. das says

    I made this the other night with just a few adjustments for a crowd of people–and everyone loved it. I doubled chick peas and sweet potatoes (so I used two sheet pans). I did not include cabbage b/c I wasn’t convinced most of my crowd would like it (I am sure it is great however!), and since I was making some other dishes, I was trying to simplify. I used canola oil (in same amounts as listed in recipe) b/c I had it on hand, and I used a really good dried ginger instead of fresh (same as above). I kept other spices and fresh garlic/onion as listed. I found cooking time to be on target–keep in mind that chick peas come out a bit crunchy (which we all liked). I served with brown basmati rice, fresh diced tomatoes, and the green chutney listed as an option (delicious too btw!) My friend commented that she loved it particularly b/c she finds most Indian food to be too greasy, and this is not the case for this dish. Thanks for a great and easy recipe. I will make it again.

  41. Janine says

    I have not cooked in ages due to a brain injury. I have made this 3 times now and LOVE it! It is simple to follow and yummy. I used green instead of red cabbage and am amazed at how good it is. If I get burned out on curry, what other spices might be worth a try? Thanks for your excellent recipes!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’s amazing! Thanks, Janine. Next time would you mind adding a rating to your review? It’s super helpful for us and other readers.

      As for the spice variation, totally! What about trying an Italian-inspired blend, curry paste, or even our shawarma spice blend?

  42. Alex says

    I would say I used more the concept than the actual recipe… I used chickpeas, sweet potato, and cabbage. However, I used about half a cabbage, cutting it into wedges to increase crispiness at the thinnest part and more of a steamed veggie on the thickest part. I used a bit more chickpeas than called for and less sweet potato. I used olive oil (and more than was called for, I’m sure). I also used salt, pepper, and cumin as seasoning instead of curry powder and garam masala as I have been feeling “curried” out. Since my oven either does 400 or 425 deg Fahrenheit, I actually opted for the latter because I like my veggies crispy. In the end, they turned out great! I had to use two pans given that my oven is quite small, but what a nice, easy meal! I served it with some tahini and swiss chard from the garden – stellar. Again, not exactly following the recipe by heart, but the concept is great. Thank you!

  43. Josey says

    Is the oven temperature of 410° correct? That’s an unusual temperature I want to make sure before I make this for company! (All of your recipes come out delicious for me so I don’t know why I’m doubting you…!!)

  44. Gia Hernandez says

    Hi!!! I was wondering if the hummus dressing from your house salad, from your cookbook, could work for this?
    Keep up the good work! LOOOOOOVEEEE all your recipes! Since I became vegan your book and recipes have been LIFE SAVERS!

  45. Sally D. says

    This is absolutely delicious! All four of us loved it (two recipes). The roasted cabbage is an unusual and stellar part. Of course the prep time is after you dice, cut, chop, wash, measure, etc…. Also, I used convection roast and the cook time was only 30 minutes.

  46. Mo martini says

    Oh goodness this was great. I used my own peanut sesame soy rice wine siracha dressing as left from last night. Served with quinoa and spinach instead of kale. Never thought of roasting red cabbage but I loved it. Will definitely do again. Thanks Dana

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great! Thanks for sharing, Mo! Next time would you mind leaving a rating? It’s super helpful for us and other readers. xoxo!

  47. Beth Weston says

    I made this last night for dinner, it was wonderful!! I have a convection oven and set it to 400 and after 30 minutes everything was done – maybe I cut the cabbage a bit too thinly but it shriveled down to almost nothing – but still great! I was a bit nervous (obsessed) about keeping the 3 sections separate on the baking sheet and getting the garlic/ginger/spices even while tossing to combine, but even though mine was much messier looking than your video, it all worked out and was delicious! I was surprised at how crispy the chick peas turned out.
    We were on the hungry side last night so we used the Green Rice recipe you posted a few days ago as the base. It was potent and delicious! Thanks for another recipe I’ll make again and again!

  48. Clare Rose says

    Wow. Honestly Ihate sweet potatoes and only made this for my vegan daughter. Amazing, so good. Will make this often.

  49. Beth Ann says

    This was simple, easy and delicious! I didn’t even add the garlic or ginger (maybe afraid of burning?)
    and it was plenty flavorful!
    The cabbage tastes amazing when some of it gets a little crispy.
    I think I’ll try with marinated tofu next time. I’d love to see some other one pan recipes.
    Thanks for the inspiration Dana.

  50. Lindsay Davis says

    5 stars! I roasted the kale w the veggies instead of using cabbage just because I didn’t have any and wanted to be as efficient as possible but otherwise followed this to a T and it is DELISH. Super easy, love the one pan, and it set up my lunches for school for the week without a million pots to clean. So grateful to have this as a staple!

  51. Becky says

    This looks great and is exactly the type of recipe I can see myself making quite often! Putting everything in the oven to roast is my favorite cooking method, and I can see making lots of variations on this concept so I appreciate the suggestions for various dressings, veggies, etc.

  52. Rabi says

    Absolutely love recipes like this! If I may make a suggestion – it would be fantastic if you could start a weekly meal planner with a list of recipes similar to this (healthy, veggie-packed quick dishes) and a shopping list. I currently use a website called shelovesfood.com. I’m pretty sure you could nail something as good as, if not better! Cheers! Rabi (Singapore)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      THat’s a great idea! We’ve considered some type of meal planner in the past but know it’s a lot of work to compile. We’ll keep you all posted if we create something like that!

  53. Hayley says

    I have a half head of purple cabbage in my fridge I didn’t know what to do with. Gonna make this later this week thank you! Indian is my favourite cuisine too :)