Loaded Roasted Sweet Potato
Make this healthy, vegan loaded roasted sweet potato with hummus and crispy chickpeas! Perfect for meal prep or an easy weeknight dinner.
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.