Maple Thyme Roasted Chickpeas with Sweet Potatoes and Green Beans

Name: Maple Thyme Roasted Chickpeas with Sweet Potatoes and Green Beans
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 can low-sodium chickpeas (rinsed and drained); 2 pound sweet potatoes (peeled and cut into 1/2-inch cubes); 1 pound green beans (trimmed); 2 tablespoon avocado oil; 1 tablespoon maple syrup; 1 teaspoon garlic powder; 1 teaspoon dried thyme; 0.5 teaspoon ground ginger; 0.5 teaspoon salt; 0.5 teaspoon black pepper; 1.5 cup nonfat Greek yogurt

Crisp spiced chickpeas and tender roasted sweet potatoes baked on sheet pans alongside green beans, finished with a chilled herb yogurt drizzle.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 6
Cuisine: American
Difficulty: Easy
Cost: $2.49/serving

Dietary

Vegetarian
Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-Sodium
Low-Fat
Low-Saturated-Fat
Low-Cholesterol
Low-Sugar
High-Fiber
Kosher
Halal
Low-Calorie

Ingredients

3 can low-sodium chickpeas (rinsed and drained)
2 pound sweet potatoes (peeled and cut into 1/2-inch cubes)
1 pound green beans (trimmed)
2 tablespoon avocado oil
1 tablespoon maple syrup
1 teaspoon garlic powder
1 teaspoon dried thyme
0.5 teaspoon ground ginger
0.5 teaspoon salt
0.5 teaspoon black pepper
1.5 cup nonfat Greek yogurt

Instructions

Preheat your oven to 425°F and line two large rimmed baking sheets with parchment paper.
Pat the rinsed low-sodium chickpeas completely dry with clean kitchen towels. In a large bowl, toss the chickpeas and cubed sweet potatoes with 1 1/2 tablespoons of the avocado oil, maple syrup, ground ginger, 3/4 teaspoon of the dried thyme, 3/4 teaspoon of the garlic powder, and 1/4 teaspoon each of the salt and black pepper.
Spread the seasoned chickpeas and sweet potatoes across the first baking sheet and half of the second baking sheet in a single layer. Toss the trimmed green beans with the remaining 1/2 tablespoon avocado oil and 1/8 teaspoon each of salt and black pepper, then place them on the empty side of the second baking sheet.
Roast in the oven for 22 to 25 minutes, stirring halfway through, until the sweet potatoes are tender when pierced with a fork and the chickpeas are lightly crisp.
While roasting, whisk together the nonfat Greek yogurt, remaining 1/4 teaspoon garlic powder, remaining 1/4 teaspoon dried thyme, and remaining 1/8 teaspoon each of salt and black pepper in a small serving bowl.
Divide the roasted sweet potatoes, crispy chickpeas, and tender green beans among plates and serve warm with the seasoned yogurt sauce spooned over the top.

Notes

Store leftover roasted vegetables, chickpeas, and yogurt sauce in separate airtight containers in the refrigerator for up to 4 days. Reheat vegetables in a warm oven or skillet before topping with cold yogurt.

Nutrition (per serving)

Calories: 325
Protein: 16.2 g
Carbohydrates: 54.1 g
Fat: 5.8 g
Fiber: 10.4 g
Sodium: 315 mg
Saturated Fat: 0.8 g
Sugar: 4.8 g
Cholesterol: 3 mg