Description
Loaded Roasted Sweet Potatoes feature caramelized sweet potato halves topped with creamy hummus, crispy paprika-roasted chickpeas, red onion, herbs, and optional vegan feta—a nutritious and flavorful plant-based dish.
Ingredients
3–4 medium sweet potatoes, halved lengthwise
1 Tbsp olive oil
½ tsp salt
1 can (15 oz) chickpeas, drained and rinsed
1 Tbsp olive oil
½ tsp smoked paprika
½ tsp salt
½ cup hummus
½ small red onion, thinly sliced
⅓ cup chopped fresh parsley
⅓ cup vegan feta cheese (optional)
Instructions
- Preheat oven to 400 °F (200 °C).
- Score the cut sides of the sweet potatoes in a crosshatch pattern. Toss with 1 Tbsp olive oil and ½ tsp salt, then place cut-side up on a baking sheet.
- Roast potatoes for 25–30 minutes until caramelized and tender.
- In a bowl, toss chickpeas with 1 Tbsp olive oil, smoked paprika, and ½ tsp salt. Spread on a separate baking sheet and roast for 20–25 minutes, shaking halfway through.
- Transfer roasted sweet potatoes to a serving platter. Top with dollops of hummus, roasted chickpeas, red onion slices, parsley, and vegan feta if using.
- Serve immediately and enjoy warm.
Notes
- Store roasted components separately and reassemble before serving for best texture.
- Drizzle with tahini or hot sauce for extra flavor.
- Use different herbs like cilantro or mint for variation.
- To crisp chickpeas well, spread them out in a single layer with space between.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 loaded sweet potato half
- Calories: 290
- Sugar: 7g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
