High Protein Baked Sweet Potato Cubes
Elevate your meal prep game with these irresistible High Protein Baked Sweet Potato Cubes, a nutrient-packed recipe that’s as delicious as it is wholesome! Featuring tender roasted sweet potato cubes and crispy spiced chickpeas, this recipe combines bold flavors from smoky paprika, earthy cumin, and aromatic garlic powder. Paired with fluffy quinoa and finished with a sprinkle of fresh parsley, it’s a satisfying plant-based meal loaded with protein, fiber, and essential nutrients. Perfect for busy weeknights, meal prep, or a hearty side dish, this easy-to-follow recipe is ready in under an hour and yields a vibrant, wholesome dish that will energize your day. Whether you're vegan, vegetarian, or simply looking for a healthy dinner idea, these sweet potato cubes pack a flavorful punch while keeping your diet on track!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons extra-virgin olive oil
- 1 15-ounce can canned chickpeas
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup quinoa
- 2 cups water
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the sweet potatoes and cut them into 1-inch cubes.
Rinse and drain the canned chickpeas and pat them dry with a paper towel.
In a large mixing bowl, combine sweet potato cubes and chickpeas. Drizzle with olive oil and toss until well-coated.
Sprinkle cumin powder, paprika, garlic powder, salt, and black pepper over the sweet potato and chickpeas. Toss again to evenly distribute the spices.
Spread the sweet potato and chickpeas in a single layer on the prepared baking sheet.
Bake in the preheated oven for 30-35 minutes, or until the sweet potatoes are tender and chickpeas are crispy, stirring halfway through the cooking time.
While baking, rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water, and bring to a boil.
Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed.
Once the quinoa is cooked, remove it from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork.
Mix the cooked quinoa with baked sweet potatoes and chickpeas.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3918 mg | 170% | |
| Total Carbohydrate | 261.8 g | 95% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 34.5 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1009 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
