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

Active: 30 min Total: 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
Cuisines

Ingredients

Metric
Servings:
4
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

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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)

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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!

Nutrition Facts

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Reviews

Ratings

Original (58)
Gluten-free (5)
Paleo (9)
Vegetarian (11)

45 reviews

Really flavorful and easy to make.

By: Cullen
Posted: Apr 01, 2021
Diet: Original
0 Helpful

One of my go-to make ahead lunch recipes. Flavorful and easy to make!

By: Maggie
Posted: Dec 14, 2020
Diet: Original
0 Helpful

We had unexpected lunch guests not crazy about curry. This was on the menu for the week (the original was a Big Hit last time we made it), so I knew I had all the makings ready. I swapped out the Indian Curry blend for a Tex Mex flavor with chili powder, cumin, paprika, oregano, toasted onion powder, garlic powder - in proportion/ratio of the original recipe. It was fantastic! Thanks Cook Smarts' team!!!! I took comfort knowing the process outlined by CS had been tested and tested. Came out perfect thanks to y'alls hard work. Greatly appreciated!

By: Mackenzie
Posted: Oct 11, 2020
Diet: Original
0 Helpful

Did it with cauliflower instead of broccoli because we love curried cauliflower and skipped the rice. Easy and so good!

By: Barbie
Posted: Jun 21, 2019
Diet: Original
0 Helpful

Everything was good but could've used a bit more flavor. Pretty easy to put together.

By: Marin
Posted: Jun 12, 2019
Diet: Original
0 Helpful

Great meal, loved the flavor of the chicken!

By: Catherine
Posted: Jun 10, 2019
Diet: Gluten-free
0 Helpful