Chickpea Sweet Potato Traybake Meal Prep
Everything roasts on one tray while you do something else, and the tahini sauce turns a pile of vegetables into a box you actually look forward to. It works hot or cold, for lunch or dinner.
You need
- 1 large roasting tray, or 2 smaller ones
- 1 clean tea towel
- 1 small bowl and a whisk
- 1 knife and board
- 4 meal prep boxes and 4 small sauce pots
Ingredients
For 4 servings
- 2 tins (400 g each) (2 x 14 oz) chickpeas, drained and rinsed (about 480 g drained)
- 600 g (1.3 lb) sweet potatoes (about 2), cut into 2 cm cubes, skin on
- 2 red onions, cut into wedges
- 1 large head (about 400 g) (14 oz) broccoli, cut into florets
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 60 g (4 tbsp) tahini
- 150 g (2/3 cup) 0% Greek yogurt
- 1 lemon, juiced
- 1 clove garlic, grated
- to taste salt and black pepper
How to cook
Heat the oven to 200C fan and pat the drained chickpeas dry in the tea towel.
Dry chickpeas roast, wet ones steam. Thirty seconds rolled in a towel is the difference between crisp and soft.
Toss the sweet potato, chickpeas and onion with 1 1/2 tbsp of the oil, the paprika, cumin, garlic powder, salt and pepper, then spread everything out in a single layer.
Leave space between the pieces. A crowded tray steams and nothing browns, so use two trays if you need to.
Roast for 20 minutes.
Toss the broccoli with the remaining oil and a pinch of salt, add it to the tray, give everything a shake and roast for another 12 to 15 minutes, until the sweet potato edges caramelize and the broccoli tips char.
Broccoli goes in late because it needs 15 minutes, not 35. Dark tips are flavor, not a mistake.
Whisk the tahini with the lemon juice and grated garlic, then whisk in the yogurt and enough cold water, a spoon at a time, to make a pourable sauce. Season with salt.
Tahini seizes into a stiff paste the moment the lemon goes in. Keep whisking and add water; it turns smooth and pale.
Divide the sauce between the 4 small pots.
Let the tray cool completely, then divide everything between the 4 boxes and refrigerate.
Keeps 4 days in the fridge, sauce included. Skip the freezer: the broccoli and sweet potato turn soft and watery. Eat it cold like a salad, or microwave until steaming hot and add the sauce after.
Why it fits a lose weight goal
- A whole tray of vegetables and chickpeas for 530 kcal a box. That volume is what keeps a lighter week from feeling like a diet.
- 21g protein without meat: the chickpeas carry most of it and the yogurt in the sauce adds the rest.
- Hot or cold, lunch or dinner, the same box works either way, which is what you want on day four.
- Want this in a prep? Pann plans a week of meal prep around recipes like this: one cooking session, and a box for every meal with its day and how long it keeps.
Cooking guides
Pann plans meal prep around the days you pick: one cooking session, a box for every meal with its day and how long it keeps, and the shopping list. Free for 7 days.
