Description
Roasted sweet potato halves stuffed with smoky, crispy chickpeas and drizzled with a spicy lime honey sauce for a sweet, savory, and fiery vegetarian meal.
Ingredients
- 2 large sweet potatoes, halved lengthwise
- 1 (15 oz) can chickpeas, drained and rinsed
- 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 hot sauce (like Sriracha)
- Juice of 1 lime
- Fresh cilantro or parsley for garnish
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 remaining 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a separate baking sheet and roast alongside potatoes for 20-25 minutes until crispy.
- In a small saucepan, combine honey, hot sauce, and lime juice. Warm over low heat for 2-3 minutes, stirring until smooth. Remove from heat.
- Once potatoes are done, use a fork to lightly mash the flesh inside each half. Top with crispy chickpeas, drizzle with spicy lime honey, and garnish with fresh herbs.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American