When dinner needs to be filling but the sink is already full, a sheet pan earns its place. These roasted chickpea bowls take about 35 minutes, make four servings, and fit a vegetarian meal plan.
Gather the ingredients
You’ll need two 15-ounce cans of chickpeas, drained and dried; one large sweet potato cut into half-inch cubes; and one small red onion cut into wedges. Set out two tablespoons of olive oil, one teaspoon each of smoked paprika and cumin, half a teaspoon of salt, one lemon, and two cups of cooked brown rice.
Roast until crisp
Heat the oven to 425°F and line a rimmed sheet pan with parchment. Toss the chickpeas, sweet potato, and onion with the olive oil, spices, and salt, then spread them out so the chickpeas aren’t crowded. Roast for 25 to 30 minutes, stirring once, until the sweet potato is tender and the chickpeas have browned edges.
Finish and serve
While the pan roasts, stir the juice of half the lemon into a spoonful of olive oil and season to taste. Divide the rice between bowls, add the hot vegetables and chickpeas, and drizzle with the lemon dressing. A handful of chopped parsley or a spoonful of plain yogurt is a useful finishing touch, if you have it.