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Roasted Chipotle Sweet Potatoes with Crispy Chickpeas
Carolina Gomez

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
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Side Dish
Cuisine: Mexican
Calories: 290
Ingredients Equipment Method Notes

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

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • measuring cups/spoons
  • Oven

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a bowl, toss sweet potato cubes with 2 tbsp olive oil, chipotle chili powder, smoked paprika, garlic powder, salt, and pepper.
  3. Spread evenly on half of the baking sheet.
  4. 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.
  5. Roast for 25–30 minutes, flipping halfway, until sweet potatoes are tender and chickpeas are crispy.
  6. Remove from the oven, drizzle with lime juice if desired, and garnish with fresh herbs.
  7. 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