Recipe · 30 min
Spiced Sweet Potato-Chickpea Bake with Spinach, Carrot & Feta Salad
- 30 min
- 2–6 servings
- 656 kcal / serving
A warm bake of spiced sweet potatoes and chickpeas, paired with a bright dill-lemon feta yogurt salad. The mix of crisp edges and creamy dressing makes it a reliable weeknight option.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby spinach
- 2 mediumcarrots
- ½ (4 oz) pkgcrumbled feta cheese
- ½ small bunchfresh dill
- 1 (15 oz) cangarbanzo beans (chickpeas)
- ½lemon
- ¼ cupplain Greek yogurt
- ¾ lbsweet potato
- sweet potatoes
- lemons
From the pantry: black pepper, brown sugar, chili powder, coriander, ground, cumin, ground, extra virgin olive oil, mayonnaise, paprika, salt, sesame seeds
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · grater (optional) · julienne peeler (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · spatula · stirring spoon · tongs · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas · sweet potatoes
More dinner ideas: easy dinners · sheet pan dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- 2 mediumcarrots
- ½ small bunchfresh dill
- ½lemon
- ¾ lbsweet potato
- sweet potatoes
- lemons
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
- ¼ cupplain Greek yogurt
Pantry & dry goods
- 1 (15 oz) cangarbanzo beans (chickpeas)
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| carrots | 2 medium | 4 medium | 6 medium |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| fresh dill | ½ small bunch | 1 small bunch | 1 small bunch |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| lemon | ½ | 1 | 1 ½ |
| plain Greek yogurt | ¼ cup | ½ cup | ¾ cup |
| sweet potato | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F.
- Wash and dry the produce; drain and rinse the chickpeas and set them aside to drain further.
- In a medium bowl, combine oil, sesame seeds, brown sugar, chili powder, coriander, and cumin; mix until evenly coated.
- Slice the sweet potatoes into ½-inch rounds and add them to the bowl with the chickpeas; toss to coat.
- Spread the mixture in a single layer on a baking sheet and roast, flipping halfway, until the potatoes are tender and the chickpeas are crisp, about 20 minutes.
- Meanwhile, prepare the dressing by mincing the dill, juicing the lemon, and whisking together feta, yogurt, mayonnaise, water, salt, and pepper until smooth; adjust with water if needed for drizzling consistency.
- Peel and julienne (or coarsely grate) the carrots and add them to the dressing; roughly chop the spinach and toss it into the salad mixture.
- To serve, divide the roasted chickpeas and sweet potatoes among plates and spoon over or alongside the dill-lemon feta salad.
Two tips
- Leftovers can be stored in the fridge for up to 3 days and reheated gently.
- For a brighter finish, add a squeeze of lemon over the plated bowls just before serving.
Nutrition per serving
- Calories
- 656 kcal
- Protein
- 22 g
- Carbs
- 76 g
- Fat
- 32 g
- Fiber
- 17 g
- Sodium
- 727 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
Cauliflower & Chickpea Coconut Curry with Couscous40 min · 2–6 servings
Cheeseburger Quesadilla with Pico de Gallo & Greek Yogurt40 min · 2–6 servings
Italian Stuffed Zucchini Boats with Ground Beef, Tomatoes & Mozzarella40 min · 2–6 servings
Pork Chops with Blackberry Sauce & Lemon Arugula Salad25 min · 2–6 servingsPLAN THE WEEK
One of 1,676 recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.