Description
Sweet potato halves roasted with a smoky spice blend, topped with crispy spiced chickpeas and a zesty lime honey drizzle with a kick of chili. A colorful and satisfying vegetarian main or side dish.
Ingredients
- 2 medium sweet potatoes, scrubbed and halved lengthwise
- 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 (adjust to taste)
- Salt and black pepper to taste
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili flakes
- 1 tablespoon chopped fresh cilantro (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix smoked paprika, cumin, garlic powder, cayenne, salt, and pepper. Rub sweet potato halves with 1 tablespoon olive oil and half of the spice mixture. Place cut-side down on the baking sheet and roast for 25-30 minutes, until tender.
- In a medium bowl, toss chickpeas with remaining 1 tablespoon olive oil and the rest of the spice mixture. Spread on a separate baking sheet and roast for 20-25 minutes, shaking halfway, until crispy.
- In a small bowl, whisk together honey, lime juice, and chili flakes to make the drizzle.
- To serve, place sweet potato halves on plates, top with crispy chickpeas, and drizzle with the spicy lime honey. Garnish with cilantro if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American