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–+ servings
Feature image sheet pan eggs and veggies roasted sweet potatoes chickpeas and golden eggs.

Sheet Pan Eggs and Veggies (Easy Sweet Potato and Chickpea Bake)

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 medium sweet potatoes (about 1½ pounds), peeled and diced into ½-inch cubes
  • 1 large onion sliced
  • 1 large bell peppers chopped (any color)
  • 1 can chickpeas 15 oz / 400 g can (drained and rinsed)
  • 4 - 6 large eggs (depending on appetite)

Seasoning

  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons paprika (regular or smoked)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 cloves garlic grated (or 1 teaspoon garlic powder)
  • 1 teaspoon salt more or less to taste + black pepper to taste

Toppings

  • 2 tablespoons chopped parsley or cilantro
  • ½ cup Greek yogurt or feta cheese
  • 1 lemon or lime cut into wedges

  • Prep the veggies: Heat the oven to 425°F (220°C). Peel and dice the 2 medium sweet potatoes, slice 1 large onion and 1 large bell peppers, and drain 1 can chickpeas.
    Step 1 Step prep sweet potatoes peppers onions and chickpeas chopped for sheet pan dinner.
  • Season: Add everything to a large baking dish or sheet pan. Drizzle with 3 tablespoons extra virgin olive oil, then add 2 teaspoons paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 2 cloves garlic (grated), 1 teaspoon salt, and pepper. Toss well to coat.
    Step 2 Step season veggies and chickpeas tossed with olive oil paprika cumin and garlic.
  • Bake the veggies: Spread out evenly and bake for 20 to 25 minutes, or until the sweet potatoes are tender.
    Step 3 Step roast sweet potatoes and veggies until tender on large sheet pan.
  • Add the eggs: Remove from the oven, make 4–6 small wells in the veggies, and crack an egg into each. Return to the oven and bake 5–8 minutes, or until the egg whites are set.
    Step 4 Baked sheet pan eggs and veggies right out of the oven topped with parsley.
  • Finish and serve: Top with chopped herbs and a squeeze of lemon or lime. Serve warm with Greek yogurt or crumbled feta.
Substitutions
  • Sweet potatoes → Butternut squash, carrots
  • Onion → Red onion, yellow onion, shallots
  • Bell peppers → Any color pepper, zucchini, cherry tomatoes
  • Chickpeas → White beans, butter beans, lentils
  • Eggs → Tofu cubes
  • Extra virgin olive oil → Avocado oil
  • Paprika → Smoked paprika, chili powder
  • Ground cumin → Coriander
  • Dried oregano → Rosemary, thyme
  • Garlic → Fresh garlic, garlic powder, shallot powder, onion powder
  • Salt & pepper → Add crushed red pepper for heat
  • Parsley or cilantro → Basil, dill
  • Feta cheese → Greek yogurt or Skyr
  • Lemon or lime → Either citrus works for freshness
 
Tips
  • Cut sweet potatoes small: ½–1 inch dice = faster cooking + tender bites.
  • Use a large sheet pan: More space = better caramelization, less steaming.
  • Toss seasoning well: Coat every piece with oil and spices for max flavor.
  • Crack eggs into wells: Keeps them contained and helps them cook evenly.
  • Watch the eggs: Whites set fast—pull the pan when yolks are still soft.
  • Roast at high heat: 425°F /220°C boosts color and deepens flavor.
  • Add herbs & lemon last: Freshness brightens and balances the dish.
  • Make it your own: Mix in spinach, zucchini, cherry tomatoes, or olives.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days, and freeze the veggie base (without the eggs) for up to 3 months.
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