Chipotle Sweet Potatoes & Chickpeas
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These Chipotle Sweet Potatoes & Chickpeas are made on one sheet pan and served over rice with the BEST cilantro dressing!
A sheet pan dinner that is not only SUPER easy, but SUPER delicious – Chipotle Sweet Potatoes & Chickpeas! The potatoes & chickpeas are tossed in a smoky spice mix before being roasted. Then they are served over rice with a tangy cilantro dressing. This is perfect for a weeknight dinner or easy lunches!
Step One: Prep the Potatoes & Chickpeas
Start by peeling and cubing 2 large sweet potatoes – I like to leave the potatoes in pretty big chunks. If you cut them too small, they might burn in the oven.
Add the peeled sweet potatoes, a can of drained chickpeas, oil, adobo sauce (from a chipotle can), garlic powder, onion powder, smoked paprika, salt & pepper to a large bowl.
Toss to combine and add to a parchment-lined baking sheet. Roast in the oven for 15 minutes, flip and cook for another 10 minutes. When they come out of the oven, the sweet potatoes should be tender and the chickpeas should be crispy.
Step Two: Make the Cilantro Dressing
While the potatoes are in the oven, we are going to prep the dressing. This dressing is bright and tangy. I love it!
Here is what you need:
- vegan mayo
- oilĀ – I used avocado
- cilantro
- jalapeƱo
- garlic
- apple cider vinegar
- lime juice
- salt & pepper
Add all of the dressing ingredients to a blender or food processor and blend until smooth. Taste and adjust the seasonings as needed.
Step Three: Assemble
Now, we are ready to eat. I like to serve this with rice, but you could also do quinoa or farro! Whatever grain you are using, add it to each bowl.
Top the rice with potatoes, chickpeas & some thinly sliced onion. Drizzle on as much dressing as your heart desires. Sprinkle on some extra cilantro and dig in!
This recipe is super quick & easy, and it doesn’t skimp on flavor. The leftovers also make a great lunch the next day!
Tips & Tricks
You can make the dressing more or less tart depending on your preference. I made mine extra tart because I love it that way! Just play around with the vinegar & lime juice.
You can add greens (spinach, kale or salad mix) to the plates when serving if you want.
The leftovers can be stored in the fridge for 3-5 days.
Need more recipe inspo? Check these out:
Chipotle Sweet Potatoes & Chickpeas
Ingredients
FOR THE SWEET POTATOES & CHICKPEAS
- 2 medium sweet potatoes peeled and cubed
- 1 15-ounce can chickpeas drained and rinsed
- 2 tablespoons oil I used avocado
- 1-2 tablespoons adobo sauce from a chipotle can
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
FOR THE CILANTRO DRESSING
- 1/4 cup vegan mayo
- 1/4 cup oil I used avocado
- 1/2 bunch cilantro
- 1 small jalapeƱo
- 1-2 cloves garlic peeled
- 1-2 tablespoons apple cider vinegar
- lime juice to taste
- salt & pepper to taste
FOR SERVING
- 2 cups cooked rice
- red onion thinly sliced
- cilantro chopped
- lime wedges
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add all of the potato/chickpea ingredients to a bowl and toss to coat. Transfer to the baking sheet and spread in an even layer. Place in the oven for 15 minutes. Toss and place back in the oven for another 10 minutes, or until the potatoes are tender on the outside, and have some char marks. Remove from the oven.
- Meanwhile, add all of the dressing ingredients to a blender or food processor and blend until smooth. Taste and adjust the seasonings as needed.
- To serve, add rice to each plate and top with potatoes, chickpeas and red onion. Drizzle with dressing and sprinkle on more cilantro. Serve with lime wedges on the side.
Video
Notes
- You can make the dressing more or less tart depending on your preference. I made mine extra tart because I love it that way! Just play around with the vinegar & lime juice.
- You can add greens (spinach, kale or salad mix) to the plates when serving if you want.
- The leftovers can be stored in the fridge for 3-5 days.
I really enjoyed the sweet potato and chickpea combo. Was a bit spicy for the kiddos, so I’ll probably stick to making it for my salads! Couldn’t get the sauce right this go around; started off with less ACV and lime, but even adding additional didn’t help me. Thanks Rene!
I just found your site over the weekend and decided to use your weekly meal plan because your recipes look delicious. This is the first one I have tried and it was a hit. The dressing is so flavorful and it all came together easily. I look forward trying more of your recipes. Thank you!
Thanks so much Kathryn! So glad you found me š¤
Just made this for dinner and it was delicious! Just the right amount of spice and super flavorful. Will definitely be making again, and may make a double batch over the weekends for work lunches. Highly recommend!
Yayyyy! So glad you loved it Kristin!
This one is right up my alley. Thanks for the recipe.
Thanks so much Sue!