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Oven-Roasted Sweet Potatoes with Crispy Chickpeas and Yogurt Sauce

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Caramelized oven-roasted sweet potatoes paired with spicy crispy chickpeas and a tangy yogurt-lime sauce. A wholesome, flavorful dish that works as a side, main course, or light vegetarian meal.

Ingredients

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

1 (14-ounce) can chickpeas, rinsed, drained, and patted dry

1 tablespoon extra-virgin olive oil

1 to 2 teaspoons cayenne pepper

Kosher salt

1 cup plain Greek yogurt

Juice of 2 limes

Kosher salt and freshly ground black pepper, to taste

Thinly sliced scallions or chives, to garnish (optional)

Instructions

  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. Meanwhile, prepare 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.

Notes

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 more variety.

Stir tahini into the yogurt sauce for nutty flavor.

Serve over quinoa, farro, or greens for a complete meal.

Store sweet potatoes and chickpeas separately for best texture.

Nutrition

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