Roasted Chickpeas and Sweet Potatoes
This brightly flavored vegetarian/vegan meal is delicious and satisfying.
Servings: 4
Ingredients
Sweet Potatoes
- 2 pounds sweet potatoes (cut into about 24 wedges)
- 1 tablespoons olive oil
- ½ tablespoon honey (should be able to use maple syrup if avoiding honey)
- ¼ teaspoon red pepper flakes
Chickpeas
- 2 14-ounce cans chickpeas (drained, rinsed, and patted dry)
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
Tahini Sauce
- ¼ cup tahini
- 1 tablespoon honey (can be able to use maple syrup if avoiding honey)
- 2-3 tablespoons lime juice (to taste)
- 2-4 tablespoons water (to thin the sauce)
- salt and pepper
Instructions
- Heat oven to 425F. Line one or two large baking sheets with foil. (You can crowd all of this onto one very large sheet pan, which I do, but things may not crisp as much.) Spray foil well with cooking spray or coat with oil.
- In a large bowl, toss sweet potatoes with 1 tablespoon olive oil, ½ tablespoon honey, and ¼ teaspoon red pepper flakes. Spread out on prepared baking sheet(s). Sprinkle with salt and pepper. Bake for 15 minutes. (At this point, you will add the chickpeas.)
- Meanwhile, in a bowl (I usually use the one I used for sweet potatoes), mix chickpeas with 1 tablespoon olive oil, smoked paprika, and salt to taste. Spread the chickpeas around the partially cooked sweet potatoes. (Alternatively, you can place chickpeas on their own baking sheet.) Return to the oven and bake for another 15 minutes.
- Meanwhile, prepare tahini sauce. Whisk together ¼ cup tahini, 1 tablespoon honey, and 2 tablespoons lime juice. Whisk in 2 tablespoons water to make it thin enough to drizzle over the sweet potatoes and chickpeas; add more water if necessary. Stir in extra lime juice and salt to taste. It will thicken as it rests.
- After the sweet potatoes and chickpeas have baked together for 15 minutes, flip sweet potatoes and stir chickpeas around. Return to oven and bake another 5-10 minutes, until the sweet potatoes have nice color and chickpeas are crisped.
- Divide sweet potatoes and chickpeas between plates and top with dressing.
Notes
We enjoy using 2 cans of chickpeas in this to serve it as a satisfying meal. You can cut it back to 1 can, though; I would recommend that if serving this dish as a side. If doing so, cut back on the olive oil and smoked paprika as well.
You can use a single large baking sheet for this meal, but the chickpeas may not crisp as much.
