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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

New fave! Only modification was slicing the garlic instead of chopping.

By: Michelle
Posted: May 21, 2019
Diet: Original

4.5 - yummy chicken but the mango salsa was just okay. Should have made a bit of the yogurt sauce. Sounds good.

By: Liz
Posted: May 21, 2019
Diet: Paleo

Should have added garbanzos as suggested. Very popular. Was really glad we made both vegetarian and paleo because having both mango salsa and yogurt sauce was great.

By: Caitlin
Posted: May 21, 2019
Diet: Vegetarian

Prefer to eat vegetarian but made this because my family is tired of sweet potatoes. We all always love chicken thighs too. Also excited about the mango salsa (with green pepper instead of jalapeños) instead of tomato/cucumber salad.

By: Shawn
Posted: May 21, 2019
Diet: Paleo

Holy cow! I really loved this. At first I went light with the yogurt, then quickly realized more was much better. Perfectly filling, and I’m excited for leftovers tomorrow!

By: Jack
Posted: May 21, 2019
Diet: Original

Really liked this one! Next time I'll probably triple the spices to fully coat the chicken, but other than that it needs no changes. Pretty excited for my leftovers tomorrow at lunch.

By: Aaron
Posted: May 21, 2019
Diet: Original