NeighborhoodHub kitchen
Sweet potato & chickpea tray bake
Roasted sweet potatoes and chickpeas with a lemon-yogurt spoon sauce.
~$2.50 per serving
What goes in
- Sweet potatoes1 lb~$1.80
- Chickpeas, drained1 can (15 oz)~$1.10
- Onion1 medium~$0.70
- Plain yogurt½ cup~$0.75
- Lemon½~$0.30
- Olive oil1 tbsp~$0.20
- Paprika and salt1 tsp paprika, ¼ tsp salt~$0.15
Whole recipe estimate$5.00
Illustrative U.S. ingredient costs for the quantities used, including listed oil and seasonings. Buying full packages costs more. Store, season, tax, and brand affect your total. Check ingredient labels for allergens.
Let’s make it
- 1
Heat oven to 425°F. Scrub sweet potatoes and cut into ¾-inch cubes. Cut onion into wedges and pat chickpeas dry.
- 2
Toss vegetables and chickpeas with oil, paprika, and salt on a large baking sheet. Spread in one layer.
- 3
Roast for 30–35 minutes, turning halfway, until potatoes are tender.
- 4
Mix yogurt with lemon juice and 1 tablespoon of water. Divide the tray bake into two bowls and spoon over the sauce.
Original recipe and planning estimates by NeighborhoodHub. Cooking times are estimates; this recipe has not yet been kitchen-tested.