Description
Sweet potatoes are roasted until tender and caramelized, then topped with crispy spiced chickpeas and a tangy, spicy lime honey drizzle. A satisfying vegetarian main dish that is both hearty and vibrant.
Ingredients
- 2 large sweet potatoes, halved lengthwise
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 can (15 oz) chickpeas, drained and patted dry
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 3 tablespoons honey
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup Greek yogurt (optional, for serving)
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the sweet potato halves with 1 tablespoon olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Arrange cut-side down on the baking sheet. Roast for 25-30 minutes until tender and caramelized.
- While the potatoes roast, toss the chickpeas with remaining 1 tablespoon olive oil, chili powder, cayenne, and a pinch of salt. 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, lime zest, and red pepper flakes.
- When sweet potatoes are done, flip them cut-side up. Top with crispy chickpeas, drizzle with the spicy lime honey, and add a dollop of Greek yogurt if desired. Garnish with fresh cilantro. Serve warm.
Notes
You can customize the seasonings to taste. For extra smokiness, use chipotle powder. Adjust the red pepper flakes to control heat. Leftover chickpeas may soften, so re-crisp them in the oven if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American