Sweet Potato & Broccolini Sheet Pan Dinner with Peanut Sauce

⅓ cup smooth, natural peanut butter
2.5cm piece of ginger, peeled and finely grated
1 tablespoon lime juice
½ teaspoon tamari soy sauce
Sea salt and ground black pepper, to taste
⅓ cup water

Sheet Pan Dinner:
2 medium sweet potatoes (900g), peeled and cut into 2.5cm pieces
2 tablespoons olive oil, divided
1 ½ teaspoons garlic powder, divided
1 ½ teaspoons paprika, divided
1 ½ teaspoons ground cumin, divided
Sea salt and ground black pepper, to taste
1 ½ cups cooked chickpeas
1 cup grape tomatoes (use your 300g tomatoes)
½ bunch broccolini, chopped into 5cm pieces
½ small red onion, small dice
2 tablespoons toasted pumpkin seeds
½ cup chopped leafy herbs (cilantro, parsley, mint, or basil)

Preheat your oven to 200°C. Line a large baking sheet with parchment paper.

Make the peanut sauce by whisking together all sauce ingredients until smooth. Set aside.

Toss sweet potatoes with 1 tablespoon olive oil, 1 teaspoon each of garlic powder, paprika, and cumin, plus salt and pepper. Spread on baking sheet and roast for 30 minutes.

Meanwhile, toss chickpeas, tomatoes, and broccolini with remaining oil and spices.

After 30 minutes, flip sweet potatoes and push to edges of pan. Add chickpea mixture to center and roast another 20 minutes until sweet potatoes are golden and broccolini is tender.

Drizzle with peanut sauce and top with red onion, pumpkin seeds, and herbs. Serve immediately!

Why it's great: This uses your sweet potatoes, broccolini, and tomatoes in one complete, nutritious meal that's perfect for busy weeknights.

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