Loaded Roasted Sweet Potato
Simple, hearty, and endlessly comforting.
A perfectly roasted sweet potato, with its caramelized edges and naturally sweet flavour, becomes the ultimate canvas for delicious toppings. Whether you pile it high with veggies, drizzle it with a creamy sauce, or keep it classic with just a sprinkle of spice, it’s a dish that feels both nourishing and indulgent. Easy to prepare yet full of character, it’s the kind of meal that works for lunch, dinner, or even a cozy snack.
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
INSTRUCTION:
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!
Enyoj!!