A quick and easy single-tray recipe that’s healthy, can be meal-prepped, and is incredibly versatile. You can swap the sweet potatoes out for any root vegetable, the chickpeas for any legume, and the quinoa for any wholegrain.
It’s our go-to on busy weeknights when we’re craving something satiating but don’t want to work for it!
Ingredients
- 4 sweet potatoes (about 2lbs (900 grams)), chopped
- 2 × 15 oz (400 grams) cans chickpeas, drained
- 2–3 cups (360–540 grams) cooked quinoa
- Avocado oil spray
- 1 tbsp of each spice: turmeric, cumin, paprika, garlic powder
- Black pepper
- A pinch of salt
For the garlicky and herby hummus dressing:
- 1 cup (250 grams) hummus
- Juice of 1 lemon
- 1 large garlic clove, minced
- A pinch of salt
- 2–3 tbsp fresh dill, minced
- ½ cup (120 milliliters) water to thin it out
How to make our Sheet Pan Sweet Potatoes with Spiced Chickpeas and Quinoa
Chop the sweet potatoes, lay them out evenly on a parchment paper-lined baking sheet, and spray with avocado oil spray (peeling the sweet potatoes is optional)
Bake the sweet potatoes at 375ºF (190ºC, or Gas Mark 5) for 20 minutes
Drain the chickpeas and pour into a large bowl, then season with the smoked paprika, cumin, garlic powder, turmeric, and black pepper
Halfway through cooking the sweet potatoes, take your baking sheet out, push the sweet potatoes up to one end of the tray, and add your chickpeas
Then, when your chickpeas are nearly finished cooking, make space on the tray for your cooked quinoa, and place back in your oven just to warm it up
While everything is cooking, you can prepare the hummus dressing by putting your hummus in a small bowl, grating some garlic over the top, sprinkling on a pinch of salt, squeezing over some lemon, placing on some fresh dill, pouring on some water, and mixing all together
Plate the sweet potatoes, chickpeas, and quinoa, spoon on your dressing, then top with chopped cherry tomatoes, parsley, and crushed chilli pepper
Questions from our community
Here are some questions our community have asked us on Instagram.
I see in your video that you didn’t use organic garbanzo beans, considering all the toxic and carcinogenic pesticides the non-organic ones are known for?
Plants are healthy whether they are organic or not organic. We try to get organic but don’t obsess about it. Non-organic ones also have plenty of other types of toxins and carcinogens, and there are no long term studies that show that organic plants are superior to non-organic.
Is using avocado oil making a difference? I thought it was just a fad!
Not really — I just had some! It’s good for high-temperature baking, but you can use anything you’d like.
The brain science behind the recipe
Sweet potatoes are incredibly rich in the anti-oxidant beta carotene, which can enhance cognitive function, reduce inflammation, and protect the brain against age-related mental decline.
Chickpeas provide complex carbohydrates which release glucose slowly, providing a steady energy source for the brain. They’re a great source of plant-based protein and nutrients like folate, which have been known to improve cognitive health and the markers of brain aging.
Quinoa is the only seed that is a complete protein source. It’s packed with nutrients essential for cognitive health, as well as brain-boosting fiber, vitamin E, zinc, phosphorus, and selenium. The word ‘superfood’ gets tossed around a lot, but with 4 grams of protein and 25 grams of fiber in every cup, quinoa has truly earned the title.
Join the NEURO Academy community to get exclusive access to Ayesha’s live brain-healthy cooking sessions.
- Ask Ayesha questions
- Learn about the brain health benefits of different foods
- Share your food photos in the NEURO Academy community, and exchange tips with other members!
Join the NEURO Academy community to get exclusive access to Ayesha’s live brain-healthy cooking sessions.
- Ask Ayesha questions
- Learn about the brain health benefits of different foods
- Share your food photos in the NEURO Academy community, and exchange tips with other members!
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