Loaded Roasted Sweet Potato
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.
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!