Roasted Chipotle Sweet Potatoes with Crispy Chickpeas
Roasted Chipotle Sweet Potatoes with Crispy Chickpeas is a smoky, spicy, and wholesome dish, perfect as a hearty side or plant-based main
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- measuring cups/spoons
- Oven
Ingredients
- 2 large sweet potatoes peeled and cubed
- 1 can 15 oz chickpeas, drained & rinsed
- 3 tbsp olive oil
- 1 tsp chipotle chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- Fresh cilantro or parsley for garnish
- Optional: squeeze of lime juice
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss sweet potato cubes with 2 tbsp olive oil, chipotle chili powder, smoked paprika, garlic powder, salt, and pepper.
- Spread evenly on half of the baking sheet.
- In another bowl, toss chickpeas with 1 tbsp olive oil, cumin, and a pinch of salt. Spread them on the other half of the baking sheet.
- Roast for 25–30 minutes, flipping halfway, until sweet potatoes are tender and chickpeas are crispy.
- Remove from the oven, drizzle with lime juice if desired, and garnish with fresh herbs.
- Serve warm as a side dish or over grains for a complete meal.
Notes
Nutrition Facts (per serving, approx. 1/4 recipe):
- Calories: 290
- Protein: 8g
- Carbohydrates: 42g
- Fat: 10g
- Saturated Fat: 1.5g
- Fiber: 9g
- Sugar: 8g
- Sodium: 320mg