Chipotle Sweet Potatoes & Chickpeas
These Chipotle Sweet Potatoes & Chickpeas are made on one sheet pan and served over rice with the BEST cilantro dressing!
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 jalapeño
- 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.
Nutrition
Calories: 597kcal | Carbohydrates: 64g | Protein: 10g | Fat: 34g