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Sheet Pan Indian Sweet Potatoes and Broccoli
with quinoa / herb yogurt sauce

Active: 30 minTotal: 45 min

Our community members are always requesting more sheet pan meals! These weeknight-friendly meals give you time to get the kitchen cleaned up while everything roasts together on one pan. This Indian-inspired variation is served with quinoa and a tangy herb yogurt sauce for added flavor.
Smarts: Make a double batch of yogurt sauce tonight to use in the veggie wraps later this week.

Tags

Ingredients

Servings:
4
Metric
Indian Curry Spice Mix:
  • Garam masala - 2 tsp
  • Curry powder, mild - 2 tsp
  • Cumin - 1 tsp
  • Coriander, ground - 1 tsp
  • Salt - 1/2 tsp
Indian Sweet Potatoes and Broccoli:
  • Quinoa, uncooked - 2/3 cup
  • Stock, any type - 1 1/2 cup
  • Sweet potatoes - 1 1/2 lbs, chopped
  • Broccoli florets - 10 oz, chopped
  • Garlic - 2 cloves, chopped
  • Limes - 1, wedges
  • Oil, cooking - 2 Tbsp
Herb Yogurt Sauce:
  • Cilantro - 1 Tbsp, chopped
  • Yogurt, plain or Greek - 1 cup
  • Honey - 1 tsp
  • Lemon juice - 1 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Quinoa - (If prepping right before cooking, get oven heating first.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Sweet potatoes / Broccoli / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Make spice mix - Combine garam masala, curry powder, cumin, coriander, and salt. (Can be done up to 5 days ahead)
  4. Make herb yogurt sauce - (Double if making Wednesday’s meal.) Chop cilantro. Combine cilantro, yogurt, honey, and lemon juice. Season with some salt and pepper. (Can be done up to 5 days ahead)
  5. Limes - Slice into wedges. (Can be done 1 day ahead)

Make

  1. Heat oven to 400F / 204C.
  2. Toss sweet potatoes, broccoli, and garlic with cooking oil and spice mix. Spread out on a sheet pan (use two sheet pans if needed to prevent crowding). Roast until sweet potatoes and broccoli are tender, 20 to 30 minutes.
  3. If quinoa was made ahead, reheat in the microwave.
  4. Serve vegetables over quinoa with lime wedges and herb yogurt sauce (reserve half if doubled) on the side. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 42 reviews

delicious! my whole family enjoyed all of it.

By: Kris
Posted: May 22, 2019
Diet: Original

Absolutely loved this. Came together super quickly, we used parsley instead of cilantro and did half rice/half cauliflower because we aren't fully on-board with the cauliflower as a carb thing :) other than that no changes. We will definitely make this again!

By: Emily
Posted: May 22, 2019
Diet: Original

I made this last night with changes to the herb sauce. I am not a fan of cilantro, so I used parsley and some dried dill, you talk about heaven! I was liking the plate at the end of this meal. Will be making again in the future.

By: Emma
Posted: May 22, 2019
Diet: Original

Loved how easy and flavorful this was!! Great weeknight meal.

By: Lauren
Posted: May 22, 2019
Diet: Gluten-free

This was super yummy! I would make with regular rice next time. Loved the spice on the chicken.

By: Carrie
Posted: May 22, 2019
Diet: Original

No changes. Delicious and easy. Long cook time, but otherwise great.

By: Jennifer
Posted: May 22, 2019
Diet: Original