A simple roasted vegetable tray for easy weeknight bowls and leftovers

Food and Cooking, October 31, 2026. This Tito Baron Media kitchen recipe turns a tray of sweet potato, red onion, bell pepper and chickpeas into a flexible dinner, with enough left over for a lunch bowl. It is designed as an original, practical formula rather than a copied recipe, so the vegetables can change with what is fresh and affordable.

For four servings, heat an oven to 425°F. Toss 2 medium sweet potatoes, cut into bite size pieces, 1 sliced red onion and 1 chopped red bell pepper with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, salt and black pepper. Roast on a lined tray for 20 minutes. Add 1 drained 15 ounce can of chickpeas, tossed with the remaining tablespoon of oil, then roast 12 to 15 minutes more, until the sweet potato is tender and the chickpeas are hot and lightly crisped.

Finish with lemon juice and chopped parsley or cilantro. Serve over rice, greens or couscous, with plain yogurt or a tahini sauce if desired. Refrigerate cooled leftovers promptly and reheat until hot before serving. Readers with dietary restrictions should check packaged ingredient labels and adjust the recipe to their needs.

Ingredients

• 2 medium sweet potatoes
• 1 red onion
• 1 red bell pepper
• 1 can chickpeas, drained and rinsed
• 3 tablespoons olive oil
• Smoked paprika, cumin, salt, black pepper, lemon and herbs

Recipe and text, original Tito Baron Media kitchen content.