Sheet-Pan Smoky Chipotle Chickpeas with Roasted Sweet Potatoes & Peppers
This vibrant vegetarian sheet-pan dinner features smoky chipotle-roasted chickpeas paired with sweet potatoes and colorful bell peppers, all finished with a bright lime crema. It's quick to prepare, full of flavor, and perfect for a healthy weeknight meal.
- 2 cups canned chickpeas, drained and rinsed
- 2 cups sweet potatoes, peeled and diced
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium red onion, sliced
- 3 tbsp olive oil
- 1.5 tsp chipotle chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 whole lime, cut into wedges
- 2 tbsp fresh cilantro, chopped
- 0.5 cup plain Greek yogurt or plant-based yogurt
Advertisement
Instructions
Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
🌡️ 425°FIn a large bowl, toss the chickpeas, sweet potatoes, bell peppers, and red onion with olive oil, chipotle chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
⏱️ 2 minutesSpread the mixture evenly on the prepared sheet pan. Roast in the oven for 25 minutes, stirring halfway through, until vegetables are tender and lightly browned.
⏱️ 25 minutes 🌡️ 425°FMeanwhile, whisk together the yogurt and a squeeze of lime juice to make a simple lime crema.
⏱️ 1 minuteRemove the sheet pan from the oven. Drizzle with lime crema and sprinkle with chopped cilantro. Serve immediately with lime wedges.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
