Pan-Roasted Sweet Potato & Crispy Chickpea Bowls
Ingredients
- 2 mediumsweet potato (about 1 lb)
- 1 can (15 oz)canned chickpeas (drained and rinsed)
- 3 tablespoonolive oil
- 3 clovesgarlic
- ¾ teaspoonsmoked paprika
- ½ teaspooncumin
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 1 wholelime
- ¼ cupfresh cilantro
Prep
- 01
Mince 3 cloves garlic.
- 02
Chop 1/4 cup fresh cilantro.
Method
- 01
Cut sweet potatoes into 3/4-inch cubes (no need to peel). Pat chickpeas dry with a paper towel.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sweet potato cubes in a single layer and cook without stirring for 4–5 minutes until the bottoms are golden.
- 03
Stir, add the remaining 1 tablespoon oil, and cook another 5–6 minutes, stirring occasionally, until the potatoes are tender and caramelized.
- 04
Push potatoes to the edges of the pan. Add minced garlic to the center and cook 30 seconds until fragrant.
- 05
Add drained chickpeas, smoked paprika, cumin, salt, and pepper. Toss everything together and cook 2–3 minutes until the chickpeas warm through and begin to crisp.
- 06
Squeeze lime juice over the pan, scatter cilantro on top, and serve straight from the skillet.
Spice Tips
For warmth, stir in 1/4 teaspoon cayenne after the paprika and cumin. For depth, add a pinch of cinnamon with the spices — it plays beautifully with the sweet potato. A sprinkle of fresh jalapeño also works well alongside the cilantro.
Serve with a dollop of Greek yogurt or sour cream and warm pita or rice for a heartier meal. Leftovers reheat beautifully in a 375°F oven for 8–10 minutes.