Baked Sweet Potatoes with Chili Lime Chickpeas 


This is probably one of the simplest, easiest recipes I’ve ever made. It doesn’t require much prep or constant attention and clean up is a breeze. This is a great weeknight meal especially after a long cardio workout. I love comfort food that comes with minimal guilt. Chickpeas and sweet potatoes are two of my favorite foods, so combining them sounded like a great idea! What I like about this dish is that the spice, salt, and garlic in the chickpeas balance out the sweetness of the potato. The lime adds the perfect amount of acid and freshness. The mint, lime, and sweet potato go really well together. This is a hearty dish that will keep you satisfied long after you’re done eating. It’s healthy because it’s minimally processed and the chickpeas add protein and fiber. Chickpeas are also a great source of  folate and iron. Sweet potatoes are high in Vitamin A and are lower in calories vs. white potatoes. There are lots of variations to this recipes that would work as well. You could try adding avocado, vegan sour cream, or cilantro as toppings. Chili lime chickpeas are great as a salad topping, snack, or in your Buddha Bowl. If you make this recipe make sure to tag me on social media @thefriendlyepicurean or Pin It on Pinterest!


Baked Sweet Potatoes with Chili Lime Chickpeas

  • Servings: 2
  • Difficulty: easy
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  • 2 large sweet potatoes
  • 1 (15oz) can of chickpeas
  • 2 tbs olive oil
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • juice of 1/2 lime (about 2 tbs)
  • 1 tbs chopped, fresh mint


Preheat oven to 400F. Wash and dry sweet potatoes and place them on a baking sheet. In a large bowl, whisk together olive oil, chili powder, garlic powder, cayenne pepper, salt, and lime juice. Add drained and rinsed chickpeas to lime juice mixture and stir well to coat evenly. Spread chickpeas in a single layer on a separate baking sheet. Bake chickpeas and sweet potatoes for about 40 minutes. Flip chickpeas halfway through cooking time. Allow sweet potatoes and chickpeas to cool before handling. Slit potato and scoop out about a 1/4 of it. Stuff each potato with about 1/2 of chickpea mixture and top with fresh, chopped mint. Serve immediately. May store in the fridge for up to one day.

Nutrition Information:

  • Approximate calories for 1 baked sweet potato plus 1/2 chickpeas: 496 cal



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