This Loaded Roasted Sweet Potato recipe is the ultimate plant-based power plate. Roasted sweet potatoes become creamy, caramelized boats for a flavorful mix of hummus, crispy chickpeas, red onion, and fresh herbs. Inspired by Mediterranean flavors, it’s vibrant, satisfying, and surprisingly simple to prepare.
This is the kind of dish Nonna would’ve never imagined—chickpeas roasted until crispy and sweet potatoes as the centerpiece of dinner—but she’d appreciate how wholesome and soul-warming it is. Serve it for lunch, dinner, or meal prep and feel full, happy, and nourished.
Why You’ll Love This Recipe
- 100% Plant-Based – Dairy-free and packed with protein and fiber
- Easy to Make – Minimal ingredients, maximum flavor
- Meal Prep Friendly – Make components ahead and assemble in minutes
- Loaded with Texture – Creamy, crunchy, fresh, and savory
- Naturally Gluten-Free – Great for anyone avoiding wheat
Ingredients
Roasted Sweet Potatoes
- 3–4 medium sweet potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
Crispy Chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon salt
Toppings
- ½ cup hummus (any flavor you love)
- ½ small red onion, thinly sliced
- ⅓ cup chopped fresh parsley
- ⅓ cup vegan feta cheese (optional)
Instructions
1. Roast the Sweet Potatoes
Preheat oven to 400°F (200°C). Cut sweet potatoes in half lengthwise and lightly score the flesh in a crosshatch pattern. Rub with olive oil and salt, place cut-side down on a lined baking sheet, and roast for 25–30 minutes until fork-tender and caramelized.
2. Make Crispy Chickpeas
While potatoes roast, pat chickpeas dry with a towel. Toss with olive oil, paprika, and salt. Spread on a separate baking sheet and roast for 20–25 minutes, shaking halfway through, until golden and crunchy.
3. Assemble
Flip roasted sweet potatoes over onto a serving plate. Spread a spoonful of hummus over each, sprinkle a touch of paprika for color, and top with crispy chickpeas, red onion, chopped parsley, and vegan feta if using.
4. Serve
Serve immediately while warm, or prep components ahead for quick meals throughout the week.
Make It Your Own
- Try different hummus flavors like roasted red pepper or garlic
- Add avocado slices or lemon tahini drizzle for extra creaminess
- Use cilantro or mint instead of parsley
- Mix up your chickpea seasoning with curry powder or za’atar
- Add chopped cucumbers or cherry tomatoes for crunch and freshness
Tips for Success
- Dry chickpeas well before roasting to get extra crispy texture
- Score the sweet potatoes to help them cook evenly and absorb flavor
- Use a convection setting if you have one for ultra-crispy chickpeas
- Keep toppings cold and potatoes warm for the best contrast
- Store chickpeas separately to keep them crunchy until serving
Serving Suggestions
- Serve as a main course with a side salad
- Add pita chips or flatbread on the side
- Use leftovers as a filling for wraps
- Turn it into a warm grain bowl with quinoa or couscous
- Pair with lentil soup or a lemony broth
Storage & Reheating
- Store: Keep sweet potatoes and chickpeas in separate containers in the fridge for up to 4 days
- Reheat: Warm sweet potatoes in the oven or microwave; chickpeas can be crisped again in the oven
- Avoid microwaving chickpeas—they’ll lose their crunch
Final Thoughts
This Loaded Roasted Sweet Potato is proof that simple ingredients can make bold, nourishing meals. Whether you’re feeding yourself on a weeknight or prepping for the week ahead, this combo delivers warmth, texture, and flavor in every bite. Plus, it’s just plain beautiful on a plate.
Share Your Sweet Potato Bowl!
Made this recipe? I’d love to see it! Tag @yourhandle and use #LoadedSweetPotato to share your creation and inspire others with your plant-powered plate.
Loaded Roasted Sweet Potato
Ingredients
Roasted Sweet Potatoes
- 3 –4 medium sweet potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
Crispy Chickpeas
- 1 can 15 oz chickpeas, drained and rinsed
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon salt
Toppings
- ½ cup hummus any flavor you love
- ½ small red onion thinly sliced
- ⅓ cup chopped fresh parsley
- ⅓ cup vegan feta cheese optional
Instructions
Roast the Sweet Potatoes
- Preheat oven to 400°F (200°C). Cut sweet potatoes in half lengthwise and lightly score the flesh in a crosshatch pattern. Rub with olive oil and salt, place cut-side down on a lined baking sheet, and roast for 25–30 minutes until fork-tender and caramelized.
Make Crispy Chickpeas
- While potatoes roast, pat chickpeas dry with a towel. Toss with olive oil, paprika, and salt. Spread on a separate baking sheet and roast for 20–25 minutes, shaking halfway through, until golden and crunchy.
Assemble
- Flip roasted sweet potatoes over onto a serving plate. Spread a spoonful of hummus over each, sprinkle a touch of paprika for color, and top with crispy chickpeas, red onion, chopped parsley, and vegan feta if using.
Serve
- Serve immediately while warm, or prep components ahead for quick meals throughout the week.
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