Craving a vibrant and nutritious meal that bursts with flavor? Look no further than the Roasted Chili Lime Chickpea Sweet Potato Bowl! This delightful dish combines the earthy goodness of chickpeas and sweet potatoes with a zesty kick from lime and chili powder, creating a perfect harmony of taste and texture. With just 40 minutes of your time, you can whip up a colorful bowl that not only satisfies your hunger but also impresses your taste buds. Ready to transform your dinner routine? Dive into this recipe and discover how easy it is to create a wholesome meal that’s as delicious as it is nourishing!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 2 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 large sweet potato, diced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Drain and rinse the chickpeas thoroughly. Pat them completely dry using a clean kitchen towel or paper towels. Removing excess moisture helps achieve a crispy texture.
- Dice the sweet potato into uniform 1/2-inch cubes to ensure even roasting. Aim for pieces that are roughly the same size for consistent cooking.
- In a large mixing bowl, combine drained chickpeas and sweet potato cubes. Drizzle with olive oil, then sprinkle chili powder, salt, and pepper. Toss everything carefully to ensure even coating.
- Spread the chickpea and sweet potato mixture in a single layer on the prepared baking sheet. Avoid overcrowding to allow proper roasting and crisp edges.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even browning. Chickpeas should be crispy and sweet potatoes tender and caramelized.
- Remove from oven and immediately squeeze fresh lime juice over the roasted mixture, tossing to distribute the bright citrus flavor.
- Transfer to serving bowls and garnish generously with fresh chopped cilantro for added freshness and color.
- Serve hot as a nutritious, flavorful bowl that can be enjoyed as a main dish or hearty side.
Tips
- Prep Ahead: If you’re short on time, you can prep the chickpeas and sweet potatoes a day in advance. Just store them in the refrigerator until you’re ready to roast.
- Get Creative with Spices: Feel free to experiment with different spices! Add smoked paprika for a smoky flavor or cayenne pepper for an extra kick.
- Uniform Size Matters: Cutting the sweet potatoes into uniform 1/2-inch cubes ensures they roast evenly, giving you perfectly tender sweet potatoes alongside crispy chickpeas.
- Don’t Skip the Lime: Squeezing fresh lime juice right after roasting elevates the dish and adds a refreshing zing that complements the other flavors beautifully.
- Garnish Generously: Fresh cilantro not only adds a pop of color but also enhances the dish with its aromatic freshness. Don’t be shy with the garnish!
- Make it a Meal: To turn this bowl into a more filling meal, consider adding cooked quinoa or brown rice for extra protein and fiber.
- Serve Hot: Enjoy this bowl hot out of the oven for the best texture and flavor. The contrast between the crispy chickpeas and tender sweet potatoes is simply irresistible!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
