Oven-Roasted Sweet Potatoes with Crispy Chickpeas and Yogurt Sauce

Why You’ll Love This Recipe

• Combines contrasting flavors and textures in one dish
• Naturally vegetarian and gluten-free
• Crispy chickpeas add protein and crunch
• Yogurt-lime sauce balances the heat and richness
• Easy to prepare with pantry staples
• Versatile serve as a side, main, or meal prep option

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sweet Potatoes:
3 medium sweet potatoes, scrubbed and sliced into wedges
2 tablespoons extra-virgin olive oil
1 tablespoon honey (optional)
2 teaspoons crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste

Crispy Chickpeas:
One 14-ounce can chickpeas, rinsed, drained and patted dry
1 tablespoon extra-virgin olive oil
1 to 2 teaspoons cayenne pepper
Kosher salt

Yogurt Sauce:
1 cup plain Greek yogurt (such as Fage)
Juice of 2 limes
Kosher salt and freshly ground black pepper
Thinly sliced scallions or chives, to garnish (optional)

Directions

1. Preheat oven to 425°F. Line two baking sheets with parchment paper.
2. Toss the sweet potato wedges with olive oil, honey (if using), red pepper flakes, salt, and black pepper. Spread evenly on one sheet.
3. On the second sheet, toss chickpeas with olive oil, cayenne, and salt. Spread in a single layer.
4. Roast both trays for 25 to 30 minutes, flipping halfway, until sweet potatoes are golden and chickpeas are crisp.
5. While roasting, make the yogurt sauce: In a small bowl, whisk together Greek yogurt, lime juice, salt, and pepper until smooth.
6. Arrange roasted sweet potatoes and crispy chickpeas on a platter. Drizzle with yogurt sauce and garnish with scallions or chives if desired.
7. Serve warm or at room temperature.

Servings and timing

This recipe makes 4 servings.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

• Swap sweet potatoes for butternut squash or carrots.
• Use smoked paprika instead of cayenne for a smoky twist.
• Add roasted cauliflower or Brussels sprouts for extra veggies.
• Stir tahini into the yogurt sauce for nutty depth.
• Serve over quinoa, farro, or greens for a complete meal.

Storage/Reheating

Store leftovers separately in airtight containers. Sweet potatoes and chickpeas will keep in the refrigerator for up to 3 days. Reheat in a 375°F oven until warm and crispy. The yogurt sauce can be refrigerated for up to 3 days and should be stirred before serving.

FAQs

How do I make chickpeas extra crispy?

Dry them thoroughly before roasting and spread in a single layer without overcrowding.

Can I make this recipe vegan?

Yes, simply omit the yogurt sauce or substitute with a plant-based yogurt.

Do I need to peel the sweet potatoes?

No, the skins add flavor and texture, but you can peel them if preferred.

Can I use canned sweet potatoes?

Fresh works best canned sweet potatoes will be too soft for roasting.

Can I make the yogurt sauce ahead of time?

Yes, it can be made up to 2 days in advance and stored in the fridge.

Are there milder spice options?

Yes, use smoked paprika or chili powder instead of cayenne for less heat.

Can I air fry the chickpeas?

Yes, cook at 400°F for 15 to 20 minutes, shaking the basket halfway through.

How do I serve this as a main dish?

Add grains like quinoa or couscous, or serve with a simple green salad.

Can I roast everything on one sheet pan?

Yes, but for best crispness, use separate pans so the chickpeas and potatoes don’t steam each other.

What protein can I add to this dish?

Grilled chicken, shrimp, or tofu pair well with the flavors.

Conclusion

Oven-roasted sweet potatoes with crispy chickpeas and yogurt sauce is a vibrant, nourishing dish that’s as versatile as it is delicious. With its balance of sweet, spicy, and tangy flavors, it works as a side dish or a light vegetarian main. Simple, wholesome, and full of texture, it’s a recipe you’ll want to return to again and again.

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