Chili-Lime Chickpea & Roasted Sweet Potato Bowl with Avocado Yogurt
This vibrant, high-protein bowl features spicy chili-lime chickpeas sautéed on the stovetop, paired with quick-roasted sweet potatoes and a creamy avocado yogurt sauce. Perfect for a balanced, flavorful meal ready in just 30 minutes.
- 2 cups canned chickpeas, drained and rinsed
- 2 whole medium sweet potatoes, diced small
- 2 tbsp extra-virgin olive oil
- 1.5 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 tbsp lime juice
- 1 tsp salt
- 0.5 tsp black pepper
- 0.75 cup plain Greek yogurt
- 1 whole ripe avocado
- 0.25 cup fresh cilantro, chopped
- 1 clove minced garlic
- 2 tbsp water
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Instructions
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced sweet potatoes, season with half the salt and pepper, and sauté for 12 minutes, stirring occasionally, until golden and tender.
⏱️ 12 minutes 🌡️ mediumWhile sweet potatoes cook, in a small bowl, mash avocado and combine with Greek yogurt, lime juice (1 tbsp), minced garlic, and a pinch of salt. Stir in water to reach a creamy sauce consistency. Set aside.
⏱️ 4 minutesPush sweet potatoes to one side of the skillet. Add remaining olive oil and chickpeas to the empty side, then sprinkle with chili powder, smoked paprika, cumin, remaining salt, and black pepper. Sauté chickpeas for 5 minutes, stirring frequently, until crisped and heated through.
⏱️ 5 minutes 🌡️ medium-highDrizzle remaining lime juice over chickpeas and sweet potatoes. Remove from heat and toss together if desired.
⏱️ 1 minuteDivide chickpeas and sweet potatoes between 4 bowls. Top each with avocado yogurt sauce and sprinkle with chopped cilantro. Serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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