Looking for an easy weeknight dinner? Try this simple tray bake by tossing seasoned veggies and protein onto a shallow pan and letting the oven do the work. It’s a low-effort, versatile meal that kids can help assemble. To save even more prep time, opt for pre-cut or no-chop vegetables like green beans, baby carrots, and cherry tomatoes.
Instructions
Step 1:
Preheat the oven to 450°F and position racks in the upper and lower thirds. Use a fork to prick the sweet potatoes all over, then place them on a large plate. Microwave on high for 6 to 8 minutes, flipping halfway through, until they’re just tender. (They’ll continue cooking later.) Transfer to a cutting board and slice lengthwise.
Step 2:
While the sweet potatoes cook, drain the chickpeas and pat them dry. Spread them on a rimmed baking sheet and toss with 1 tablespoon of oil, ¼ teaspoon salt, and ½ teaspoon pepper. Roast on the lower rack for 15 minutes. Add the tomatoes and continue roasting until they burst and soften, about 10 to 13 minutes.
Step 3:
On a separate rimmed baking sheet, drizzle the remaining 1 ½ tablespoons of oil in the center and sprinkle with dukkah and ¼ teaspoon salt. Place the sweet potatoes cut-side down onto the oil-dukkah mixture, pressing gently to coat evenly. Spread them out into a single layer and roast on the upper rack, undisturbed, until golden brown, about 15 to 18 minutes.
Step 4:
Transfer the sweet potatoes to a serving platter, cut-side up. Top with the roasted tomatoes and chickpeas, then garnish with lemon zest, feta, and fresh dill. Serve with lemon wedges on the side.
9 Gut-Friendly Breakfasts to Kickstart Your Morning
Frequently Asked Questions
1. Can I prepare this dish in advance?
Yes! You can microwave the sweet potatoes, roast the chickpeas and tomatoes, and prepare the dukkah mixture ahead of time. When ready to serve, simply reheat and assemble.
2. What is dukkah, and where can I find it?
Dukkah is a Middle Eastern spice blend made from nuts, seeds, and spices. It adds a crunchy, nutty flavor to dishes. You can find it in most grocery stores in the spice or international foods aisle, or you can make your own at home.
3. Can I use other vegetables in this recipe?
Absolutely! This recipe is flexible—try using zucchini, bell peppers, or asparagus instead of tomatoes and carrots. Adjust roasting times based on the veggies you choose.
4. What can I substitute for chickpeas?
If you’re not a fan of chickpeas, you can swap them with white beans, lentils, or even cubed tofu for added protein.
5. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or use the microwave for a quicker option.
6. Can I make this recipe vegan?
Yes! Simply omit the feta cheese or replace it with a plant-based alternative to make this dish completely vegan.
7. What should I serve with this bake?
This dish is hearty on its own, but you can pair it with a fresh green salad, quinoa, or a side of warm pita bread for a more filling meal.
8. Is this dish gluten-free?
Yes, this recipe is naturally gluten-free, but always check ingredient labels—especially for store-bought dukkah—to ensure it doesn’t contain any gluten-containing additives.
9. Can I cook the sweet potatoes without a microwave?
Of course! You can roast them in the oven at 400°F for about 40-50 minutes until tender before following the remaining steps.
10. What type of feta works best?
A creamy block of feta crumbled over the dish works best, but pre-crumbled feta can also be used for convenience.