Dump-and-Bake Sweet Potato Rosemary Casserole

Step 1

Preheat the oven to 400F. Whisk the vegetable broth, rosemary, thyme, paprika, and black pepper together in a medium pot and bring to a boil over high heat.

Step 2

While the liquid is heating up, spread the chickpeas, sweet potato, onion, and garlic evenly across a 9×13″ pan or casserole dish. Use a spoon to mix everything together until it is evenly distributed, then sprinkle the brown rice on top.

Step 3

Remove the vegetable broth from the heat once it comes to a boil and pour evenly over the casserole dish. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 60 minutes.

Step 4

Remove from the oven and top with Tahini Sauce, or as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.