Description
Tender roasted sweet potato halves are loaded with crispy spiced chickpeas and drizzled with a fiery, tangy honey-lime sauce. A perfect balance of sweet, smoky, and spicy in every bite.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, scrubbed
- 1 (15 oz) can chickpeas, drained and patted dry
- 2 tablespoons olive oil
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- For the Spicy Lime Honey Drizzle: 3 tablespoons honey
- 1 tablespoon fresh lime juice
- 1/2 teaspoon red pepper flakes (or more to taste)
- 1 tablespoon chopped fresh cilantro, for garnish
- 2 tablespoons crumbled feta cheese or vegan alternative (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut each sweet potato in half lengthwise. Place cut-side down on the prepared baking sheet and roast for 20 minutes.
- While potatoes are roasting, toss the chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, garlic powder, cayenne if using, and a pinch of salt.
- Remove the baking sheet from the oven. Flip the potatoes over so cut-side up. Use a fork to lightly score the flesh. Pile the seasoned chickpeas on top of each potato half.
- Return to the oven and roast for another 20-25 minutes, until potatoes are tender and chickpeas are crispy.
- Meanwhile, make the drizzle: In a small bowl, whisk together honey, lime juice, and red pepper flakes. Microwave for 10-15 seconds or warm slightly to combine.
- To serve, transfer the potato boats to plates. Drizzle with the spicy lime honey, sprinkle with cilantro and feta if using.
- Serve immediately while hot.
Notes
You can customize the seasonings to taste. For a milder version, reduce or omit the cayenne and red pepper flakes. For extra crunch, add toasted pepitas or chopped almonds before serving.