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A bowl of roasted sweet potatoes and chickpeas, garnished with cilantro, next to a sheet pan and a bowl of coconut milk.
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4.50 / 6 votes

Roasted Sweet Potatoes and Chickpeas

These roasted sweet potatoes and chickpeas are cooked on a sheet pan until tender and tossed in coconut milk and lime dressing. An easy dinner
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Mains
Cuisine: American
Servings: 4 servings
Calories: 494

Ingredients

For the roasted sweet potatoes

  • 1 pound sweet potatoes, or butternut squash, peeled and cut into 1-inch (25 mm) chunks (about 4 cups)
  • 1 tablespoon extra-virgin olive oil
  • 1 small (1 oz) shallot, thinly sliced
  • 1 teaspoon packed light brown sugar
  • kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 or 4 cinnamon sticks
  • 3 to 5 sprigs fresh thyme, rosemary, or sage

For the spiced chickpeas

  • 1 1/2 tablespoons tomato paste
  • 2 teaspoons garam masala or curry powder
  • pinch of cayenne pepper, (optional)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon kosher salt
  • 2 (15-ounce) cans chickpeas, or white beans, drained and rinsed

For the dressing

  • 1/2 cup unsweetened coconut milk
  • 2 teaspoons fresh lime juice, or more to taste
  • 1 tablespoon extra-virgin olive oil, plus more for serving

For serving

  • 2 tablespoons diced red onion
  • 1/2 cup (1/2 oz) chopped fresh cilantro leaves and tender stems
US - Metric

Instructions

Roast the sweet potatoes

  • Preheat the oven to 350°F (177 °C).
  • In a medium bowl, toss together the 1 pound sweet potatoes, 1 tablespoon extra-virgin olive oil, 1 small (1 oz) shallot, 1 teaspoon packed light brown sugar, a large pinch of kosher salt, and 1/4 teaspoon freshly ground black pepper.
  • On a large rimmed baking sheet, spread the sweet potatoes in an even layer. Tuck the 3 or 4 cinnamon sticks and 3 to 5 sprigs fresh thyme around the potatoes. Roast the potatoes until soft and cooked through, tossing them once or twice, about 30 minutes.

Make the spiced chickpeas

  • While the sweet potatoes are baking, in the same bowl you used for the potatoes (you don’t need to wash it), whisk together the 1 1/2 tablespoons tomato paste, 2 teaspoons garam masala or curry powder, pinch of cayenne pepper if using, 1 1/2 tablespoons extra-virgin olive oil, and 3/4 teaspoon kosher salt. Fold in the 2 (15-ounce) cans chickpeas until evenly coated.

    ☞ TESTER TIP: If you'd rather start from dried, here's how to cook dried chickpeas.

  • Once the sweet potatoes have baked for 30 minutes, crank the oven temperature to 400°F (200°C).
  • Add the chickpeas to the baking sheet, scattering them around the sweet potatoes, and roast, tossing halfway through, until everything is soft and caramelized, 15 to 20 minutes. Remove from the oven.

Whisk up the coconut-lime dressing

  • In a small bowl, whisk together the 1/2 cup unsweetened coconut milk, 2 teaspoons fresh lime juice, and 1 tablespoon extra-virgin olive oil.

Toss and serve

  • Using tongs, pluck the thyme sprigs and cinnamon sticks from the sheet pan and discard them. Sprinkle the 2 tablespoons diced red onion and 1/2 cup (1/2 oz) chopped fresh cilantro leaves and tender stems over the chickpeas and sweet potatoes, and drizzle everything with the coconut milk mixture. Toss well and season to taste, adding more salt and lime juice as needed.

    ☞ TESTER TIP: If you're planning on saving some for leftovers, drizzle the dressing over your plated portions and save the remaining dressing and potatoes separately.

  • Drizzle with more olive oil, if you’d like, and serve.

Nutrition

Serving: 1portion | Calories: 494kcal | Carbohydrates: 62g | Protein: 14g | Fat: 24g | Saturated Fat: 9g | Monounsaturated Fat: 10g | Sodium: 1154mg | Fiber: 17g | Sugar: 8g