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An up close, overhead shot of roasted sweet potatoes, broccoli rabe, chickpeas, and cherry tomatoes drizzled with a creamy peanut sauce. There are garnishes of diced red onion and pumpkin seeds on top as well. All components are contained in a sheet pan.

Sweet Potato & Broccoli Rabe Sheet Pan Dinner with Peanut Sauce

This healthy sheet pan dinner with roasted sweet potatoes, broccoli rabe, chickpeas, and ginger peanut sauce is a flavourful addition to your weeknight meal plan. So easy to make, simple ingredients, and so satiating.
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword all seasons, almond butter, basil, broccoli, broccoli rabe, cherry tomatoes, chickpeas, cilantro, cumin, easy, easy recipes, fall, garlic powder, ginger, grape tomatoes, mint, olive oil, paprika, parsley, peanut butter, pumpkin seeds, red onion, sheet pan, spring, summer, sweet potato, tahini, tamari, tomatoes, winter
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4


Peanut Sauce

  • cup smooth, natural peanut butter
  • 1- inch piece of ginger, peeled and finely grated with a Microplane
  • 1 tablespoon lime juice
  • ½ teaspoon tamari soy sauce
  • sea salt and ground black pepper, to taste
  • cup water

Sweet Potato & Broccoli Rabe Sheet Pan Dinner

  • 2 medium sweet potatoes, peeled and cut into 1-inch 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
  • ½ bunch broccoli rabe, chopped into 2-inch pieces
  • ½ small red onion, small dice
  • 2 tablespoons toasted pumpkin seeds
  • ½ cup chopped leafy herbs, like cilantro, parsley, mint, basil, or a combination


  • Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
  • Make the peanut sauce. In a medium bowl, whisk together the peanut butter, ginger, lime juice, tamari, salt, pepper, and water. Once you have a totally smooth and slightly fluid sauce, you’re good! Check for seasoning, adjust if necessary, and set aside.
  • In a large bowl, toss the sweet potatoes with 1 tablespoon of the olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1 teaspoon of ground cumin, salt and pepper. Once you have the sweet potatoes evenly coated, spread them out on the baking sheet and transfer to the oven. Set a timer for 30 minutes.
  • While the sweet potatoes are roasting, give your chickpeas a quick dry with a kitchen towel. Then, add the chickpeas into the large bowl along with the grape tomatoes, chopped broccoli rabe, the remaining tablespoon of olive oil, ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon ground cumin, salt, and pepper. Give everything a thorough toss to make sure that all is coated.
  • Once the timer goes off, retrieve the sweet potatoes from the oven Using a spatula, flip over and push the sweet potato pieces to the outer edges of the sheet pan. Then, transfer the chickpeas, tomatoes, and broccoli rabe to the cleared area of the sheet pan. Spread everything out evenly and place the sheet pan back in the oven. Roast this mixture for another 20 minutes, or until the sweet potatoes are tender and golden brown and the broccoli rabe pieces are wilted and soft.
  • Remove the sheet pan from the oven and drizzle the vegetables with the peanut sauce (there will be extra). Top everything with the diced red onion, pumpkin seeds, and chopped herbs. Enjoy immediately!


  • I recommend serving this with your favourite cooked grain (I used quinoa here), a handful of fresh greens, and extra drizzles of the peanut sauce. 
  • You could use smooth almond butter or tahini instead of peanut butter. 
  • To make this soy-free, substitute 1 teaspoon of coconut aminos for the tamari in the peanut sauce. 
  • Leave the peel on the sweet potato if you enjoy it! 
  • If you’re unsure about the broccoli rabe (it can be bitter for some folks!), simply use regular broccoli cut into florets.