Loaded Roasted Sweet Potato
Today, I’m sharing a recipe that transforms humble sweet potatoes into a flavorful, nutritious meal that’s perfect for any time of year: Loaded Roasted Sweet Potato with Hummus and Roasted Chickpeas. This dish is a plant-based powerhouse, packed with protein, fiber, and vitamins. It’s also incredibly easy to prepare, making it an ideal choice for a weeknight dinner or a weekend meal prep session.
Why You’ll Love This Loaded Roasted Sweet Potato
Meal Prep Friendly: Make the components in advance and assemble when you’re ready to eat.
Simple Ingredients: Everything in this recipe is likely already in your pantry or fridge! Sweet potatoes, chickpeas, spices, and hummus are the stars of the show.
Nutritional Goldmine: Sweet potatoes provide a rich source of vitamins A and C, while chickpeas and hummus bring protein and healthy fats to the table.
Customizable: Add your favorite toppings—avocado, onions, tomatoes, tahini drizzle, or a sprinkle of chili flakes—for a personal twist.
Sweet Potatoes: Nature’s Vitamin Boost
Sweet potatoes are the foundation of this dish, and they’re packed with essential nutrients:
- Rich in Vitamin A: Just one medium sweet potato provides over 100% of your daily vitamin A needs in the form of beta-carotene. This powerful antioxidant supports eye health, immune function, and skin vitality.
- High in Fiber: With about 4 grams of fiber per medium potato, sweet potatoes promote digestive health and help regulate blood sugar levels.
- Complex Carbohydrates: The natural sugars and starches in sweet potatoes provide long-lasting energy without causing rapid blood sugar spikes, making them an excellent choice for sustained energy throughout the day.
- Potassium Power: Potassium helps maintain healthy blood pressure and supports muscle and nerve function.
Tips for Success
- Perfectly Roasted Chickpeas: To achieve extra crunch, make sure your chickpeas are thoroughly dried before seasoning.
- Homemade Hummus: If you’re feeling adventurous, try making your own hummus for this dish. Blend chickpeas, tahini, lemon juice, garlic, and olive oil for a creamy, fresh spread.
- Meal Prep Hack: Roast the sweet potatoes and chickpeas ahead of time. Store separately and reheat before assembling.
Why This Loaded Roasted Sweet Potato Stands Out
This recipe isn’t just about great taste—it’s about balance. The creamy hummus complements the sweetness of the potato, while the crispy chickpeas add texture and spice. The best part? It’s as satisfying as it is nutritious, offering a plant-based meal that’s filling without feeling heavy.
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Loaded Roasted Sweet Potato
Ingredients
- 3-4 medium sweet potatoes
- 1 tbsp olive oil
- ½ tsp salt
Crispy chickpeas
- 1 can chickpeas
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp salt
Toppings
- ½ cup hummus
- ½ small red onion
- ⅓ cup chopped parsley
- ⅓ cup vegan feta cheese optional
Instructions
- Wash and cut your sweet potato lenghtwise in half. Score each half in rack shape. Preheat your oven to 400°F (200°C).Toss the sweet potato halfs with olive oil and salt. Spread them skin side up a baking sheet and bake them for about 25-30 minutes until caramelised on the sides.
- While the sweet potatoes are roasting, toss the chickpeas with olive oil, smoked paprika andsalt. Spread them out on a baking sheet and roast for 20–25 minutes until crispy. (Pro tip: Shake the pan halfway through for even crisping!)
- Once the sweet potatoes are roasted, transfer them to a serving platter. Spread a generous dollop of hummus on top, sprinkle some more paprika, then pile on the roasted chickpeas. Top with sliced red onion, parsley and vegan feta cheese. Serve it and enjoy!
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