Go Back
–+ servings
Loaded Roasted Sweet Potato

Loaded Roasted Sweet Potato with Creamy Hummus Bliss

A nourishing and flavorful Loaded Roasted Sweet Potato dish that pairs perfectly with creamy hummus and crispy chickpeas.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 2 medium Sweet Potatoes Yukon gold can also be used.
  • 2 tablespoons Olive Oil Can be swapped for avocado oil.
  • 1 teaspoon Salt Sea salt or kosher salt recommended.
For the Roasted Chickpeas
  • 1 can Chickpeas Provides protein and crunch.
  • 1 teaspoon Paprika Use smoked paprika for deeper flavor.
For the Toppings
  • 1 cup Hummus Store-bought or homemade.
  • 1 small Red Onion Green onions can be substituted.
  • 1/4 cup Chopped Parsley Cilantro can replace parsley.
  • 1/2 cup Vegan Feta Cheese Optional for added creaminess.

Equipment

  • Oven
  • baking sheet
  • Parchment paper
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Wash the medium sweet potatoes thoroughly, slice them in half lengthwise, and score the flesh in a crosshatch pattern.
  3. Toss the halved sweet potatoes with olive oil and salt, arrange them cut-side up on a baking sheet.
  4. Roast the sweet potatoes for about 25-30 minutes until edges are caramelized and flesh is tender.
  5. Open and drain a can of chickpeas, rinse and pat them dry, then mix with olive oil, smoked paprika, and salt.
  6. Spread the seasoned chickpeas on a separate baking sheet and roast for about 20-25 minutes, shaking halfway through.
  7. Transfer the roasted sweet potatoes to a serving platter, dollop with hummus, and top with chickpeas, red onion, parsley, and optional feta.
  8. Serve warm and enjoy.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 55gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 350mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 18000IUVitamin C: 25mgCalcium: 80mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. Freeze for up to 2 months.

Tried this recipe?

Let us know how it was!