Crispy Dump Zucchini sheet pan with mashed sweet potatoes recipe
This easy dump veggies in a pan crispy zucchini sheet pan with mashed potatoes are a part bowl of delicious roasted veggies, part warm salad, and completely irresistibly tasty. Featuring golden brown roasted Parmesan-crusted zucchini, tender, and crispy chickpeas, and creamy mashed sweet potatoes. All are made in one sheet pan.
Ingredients
- 2+2 tbsp Olive Oil
- 4 Sweet Potatoes Sliced or diced
- 2 15oz cans Chickpeas rinsed and drained
- 6 Oil packed Sundried Tomato halves sliced
- 3-5 tbsp Almond Flour
- ½ cup (60g) Vegetarian Parmesan Cheese
- ¼ cup (35g) Vegetarian Shredded Cheese
- 2 tsp Dried Thyme
- 2 tsp Dried Oregano
- ½ tsp Salt
- ½ tsp Ground Pepper
Instructions
- Preheat oven to 400F (190 degrees Celsius) and line a baking sheet with baking paper.
- Place the rinsed and drained chickpeas on half of the sheet pan as the base layer. Place the zucchini slices on top of the chickpeas. Now, transfer the sweet potato slices to the other half of the empty sheet pan. Drizzle olive oil over the vegetables. Sprinkle almond flour on top of the zucchini, and season with salt, pepper, thyme, and oregano. Top with grated Parmesan cheese and shredded cheese.
- Bake the sheet pan in the oven for 20 minutes, then flip the veggies over and continue baking for 10 more minutes.
- Once the vegetables are browned, remove them from the oven. Drizzle the remaining olive oil over the sweet potatoes and use a fork to mash them (they should be easy to mash). Season with salt and pepper. Scoop a generous spoonful of mashed sweet potatoes into a bowl and top with crispy zucchini and chickpeas. Serve and enjoy.