Description
Tender roasted sweet potato boats filled with smoky, crispy chickpeas and drizzled with a spicy lime honey sauce. A perfect balance of sweet, spicy, and tangy flavors, this dish is a show-stopping vegetarian main or side.
Ingredients
- 4 medium sweet potatoes, scrubbed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Salt and black pepper, to taste
- For the Spicy Lime Honey Drizzle:
- 3 tablespoons honey
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1/4 teaspoon red pepper flakes (or to taste)
- For Garnish:
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prick sweet potatoes with a fork and place on the baking sheet. Roast for 40-50 minutes, until tender. Set aside to cool slightly.
- While sweet potatoes roast, prepare chickpeas: In a bowl, combine chickpeas, olive oil, smoked paprika, cumin, garlic powder, cayenne, salt, and pepper. Toss to coat.
- Spread chickpeas on a separate baking sheet in a single layer. Roast for 20-25 minutes, shaking the pan halfway, until crispy.
- In a small bowl, whisk together honey, lime juice, lime zest, and red pepper flakes. Set aside.
- Once sweet potatoes are cool enough to handle, slice each in half lengthwise and gently fluff the flesh with a fork.
- Divide crispy chickpeas among the sweet potato halves.
- Drizzle the spicy lime honey sauce over the chickpeas and sweet potatoes.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Main
- Cuisine: American