Baked Sweet Potatoes W/ Chickpeas & Broccoli Pesto


  • 2 medium sweet potatoes
  • 1 cup broccoli florets
  • 7-10 basil leaves
  • 2 Tbsp avocado oil
  • 3/4 cup chickpeas
  • 1/2 tsp coconut oil
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1/4 cup red cabbage, chopped
  • 1 tsp pine nuts


  1. Preheat oven to 425 degrees.

  2. Spray a baking sheet with a little bit of oil, then cut sweet potatoes into halves and place skin-side down.

  3. Bake 20-25 minutes, or until soft.

  4. While the potatoes are baking, blend the broccoli, basil, and oil to create the pesto. Set aside.

  5. Cook the chickpeas over medium heat with coconut oil, cumin, and paprika for about 5-10 minutes.

  6. Top each sweet potato with chopped red cabbage, chickpeas, pesto, and pine nuts. Serve warm and enjoy!

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