Description
Roasted sweet potato halves topped with smoky, crispy chickpeas and drizzled with a spicy lime honey sauce for a sweet, savory, and fiery vegetarian dish.
Ingredients
- 2 large sweet potatoes, halved lengthwise
- 1 can (15 oz) chickpeas, rinsed and patted dry
- 2 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1/4 cup honey
- 1 tbsp lime juice
- 1/2 tsp red pepper flakes
- Fresh cilantro or parsley for garnish
- Lime wedges for serving
Instructions
- Preheat oven to 400°F (200°C). Place sweet potato halves cut-side up on a baking sheet. Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast for 25-30 minutes until tender.
- In a bowl, toss chickpeas with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a separate baking sheet and roast alongside sweet potatoes for 20-25 minutes until crispy.
- In a small saucepan over low heat, combine honey, lime juice, and red pepper flakes. Warm for 2-3 minutes, stirring until blended. Remove from heat.
- Once sweet potatoes are done, use a fork to fluff the flesh slightly. Top each half with crispy chickpeas, drizzle with spicy lime honey, and garnish with fresh herbs. Serve with lime wedges.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American