Description
Tender roasted sweet potato halves filled with smoky, crispy chickpeas and drizzled with a spicy lime honey sauce. A perfect balance of sweet, spicy, and tangy flavors, ideal for a healthy dinner or side dish.
Ingredients
- 2 medium sweet potatoes, scrubbed and halved lengthwise
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 1/4 teaspoon red pepper flakes (optional)
- Fresh cilantro or parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place sweet potato halves cut-side up on the prepared baking sheet. Brush with 1 tablespoon olive oil and season with salt and pepper. Roast for 25-30 minutes, until tender and slightly caramelized.
- In a bowl, toss chickpeas with remaining 1 tablespoon olive oil, smoked paprika, cumin, garlic powder, cayenne, salt, and pepper. Spread in a single layer on a separate baking sheet.
- After sweet potatoes have roasted for 15 minutes, add the chickpeas to the oven. Roast for 15-20 minutes, until chickpeas are crispy and golden, shaking the pan halfway through.
- In a small bowl, whisk together honey, lime juice, lime zest, and red pepper flakes (if using).
- To serve, place sweet potato halves on plates. Top with crispy chickpeas and drizzle with spicy lime honey. Garnish with fresh cilantro or parsley.
Notes
You can customize the seasonings to taste. For extra crunch, roast chickpeas a few minutes longer. Adjust cayenne and red pepper flakes for desired spiciness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American