Introduction
Hey there, friend! Get ready to find your new favorite weeknight dinner. There’s just something so comforting and grounding about a perfectly roasted sweet potato, isn’t there? It reminds me of cozy evenings in, the kind where the kitchen is warm and the smells are incredible. But sometimes, you want a little more than just a plain sweet potato, right? You want a full-blown meal that’s packed with flavor, texture, and feel-good ingredients.
That’s exactly what this Loaded Roasted Sweet Potato recipe is all about. It takes that humble, sweet spud and transforms it into something truly special with creamy hummus, savory chickpeas, fresh herbs, and a sprinkle of salty “feta”. And the best part? It’s ridiculously easy to make, comes together faster than you’d think, and trust me, everyone at your table will be asking for seconds.
Why You’ll Love This Recipe
- Fast: Perfect for busy weeknights when you need something delicious in a hurry.
- Easy: Simple steps, minimal fuss, maximum flavor.
- Giftable: Okay, maybe not the whole loaded potato, but the roasted chickpeas or even a jar of the herb/onion mix could be a thoughtful food gift component!
- Crowd-pleasing: Even folks who aren’t strictly plant-based adore these flavor combinations.
Ingredients
- 3-4 medium sweet potatoes: Our beautiful base! Look for potatoes roughly the same size so they cook evenly.
- 1 tbsp olive oil: For roasting those spuds until they’re tender inside and slightly crisp outside.
- ½ tsp salt: Enhances the natural sweetness of the potatoes.
- 1 can chickpeas (garbanzo beans): Drain and rinse these little powerhouses. They add fantastic texture and protein.
- 1 tbsp olive oil: Helps the chickpeas get crispy in the oven.
- ½ tsp paprika: Adds a lovely warmth and subtle smokiness to the chickpeas. You could use smoked paprika for an extra punch!
- ½ tsp salt: Seasons the chickpeas perfectly.
- ½ cup hummus: The creamy, dreamy star of the topping! Use your favorite store-bought kind or make your own!
- ½ small red onion, finely chopped: Adds a little bite and fresh flavor contrast to the sweetness.
- ⅓ cup chopped parsley: Bright, fresh, and essential for that pop of color and herby goodness.
- ⅓ cup vegan feta cheese (optional): Adds a wonderful salty tang! If you’re not vegan, regular feta works great too. Or omit if you prefer.
How to Make It
Alright, let’s get these loaded sweet potatoes happening! It’s a pretty straightforward process.
- Prep the Sweet Potatoes: First, preheat your oven to 400°F (200°C). Give your sweet potatoes a good scrub under running water. Pat them dry. Now, pierce each sweet potato a few times with a fork. This helps steam escape and prevents them from, well, exploding! Drizzle them with 1 tablespoon of olive oil and sprinkle with ½ teaspoon of salt. Rub it all in so they’re nicely coated. Place them directly on an oven rack or on a baking sheet if you prefer less mess.
- Roast the Sweet Potatoes: Pop them into your preheated oven. The roasting time will depend on the size of your potatoes, but generally, they’ll need about 45-60 minutes, or until they are very tender when you pierce them with a fork. While they’re roasting, you can work on the toppings!
- Prepare the Chickpeas: While the potatoes are doing their thing, grab your drained and rinsed chickpeas. Pat them really dry with a paper towel – this is key for getting them crispy! Toss them in a small bowl with the second tablespoon of olive oil, ½ teaspoon of paprika, and ½ teaspoon of salt. Spread them out in a single layer on a small baking sheet.
- Roast the Chickpeas: Once the sweet potatoes have about 15-20 minutes left to roast, slide the tray of seasoned chickpeas into the oven alongside them. Roast the chickpeas until they are slightly browned and a little crispy. Keep an eye on them so they don’t burn.
- Chop the Toppings: While everything is roasting, finely chop your red onion and parsley. If you’re using vegan (or regular) feta, crumble it or have it ready.
- Assemble Your Loaded Potatoes: Once the sweet potatoes are tender and the chickpeas are roasted, carefully remove them from the oven. Let the sweet potatoes cool for just a couple of minutes so they’re easier to handle but still nice and hot. Carefully slice each sweet potato lengthwise down the middle, then gently squeeze the ends to open it up slightly.
- Load ‘Em Up! Now for the fun part! Dollop a generous spoonful (or two!) of hummus inside each opened sweet potato. Pile on those warm, seasoned chickpeas. Sprinkle generously with the chopped red onion and fresh parsley. Finally, add your crumbled vegan feta if using.
- Serve Immediately: These are best enjoyed right away while everything is warm and the textures are just right.
Substitutions & Additions
This recipe is super flexible! Feel free to play around and make it your own.
- Different Beans: Not a fan of chickpeas? Try black beans, cannellini beans, or even lentils seasoned similarly.
- Other Veggies: Add some roasted broccoli, bell peppers, or spinach to the mix. Sautéed mushrooms would also be delicious!
- Different Sauces: Instead of hummus, try a tahini dressing, a drizzle of vegan ranch, or a spicy sriracha mayo.
- Spice It Up: Add a pinch of cayenne pepper to the chickpeas or finish with a drizzle of hot sauce.
- Add Protein: For a non-vegan option, cooked shredded chicken or crumbled ground turkey would be tasty additions.
- Grains: Serve this over a bed of quinoa or rice for an even heartier bowl.
Tips for Success
Here are a few pointers I’ve picked up along the way to make these loaded sweet potatoes perfect every time:
- Choose Similar Sized Potatoes: This ensures they all finish roasting at the same time.
- Don’t Skip Piercing: Trust me on this one! It’s a safety measure.
- Pat Chickpeas Dry: This is the secret to getting them crispy and not soggy.
- Prep Ahead: You can roast the sweet potatoes and the chickpeas ahead of time. Store them separately. When ready to eat, gently reheat the potatoes (the oven works best) and the chickpeas (a quick warm-up in a skillet or the oven). Chop the onion and parsley just before serving for maximum freshness.
- Roasting Time Varies: Ovens differ and potato sizes vary. Rely on the fork-tender test rather than just the clock.
How to Store It
These loaded sweet potatoes are best enjoyed fresh, but you can store components if needed.
- Sweet Potatoes: Store leftover roasted sweet potatoes in an airtight container in the fridge for up to 3-4 days. Reheat gently.
- Chickpeas: Leftover roasted chickpeas can be stored in an airtight container at room temperature for a day or two, but they will lose some of their crispiness. For best results, store them separately and reheat briefly in a dry skillet or the oven to crisp them up again.
- Toppings: Store chopped red onion and parsley separately in airtight containers in the fridge.
- Assembled Potatoes: Once assembled, leftovers can be stored in the fridge for 1-2 days, but the textures won’t be quite the same.
FAQs
- Can I use regular potatoes instead of sweet potatoes?
- Absolutely! Russet or Yukon Gold potatoes work beautifully. Adjust roasting time as needed – they might take a little longer than sweet potatoes.
- Is this recipe gluten-free?
- Yes, this recipe is naturally gluten-free!
- Can I make the chickpeas in an air fryer?
- Yes! Air frying is a great way to get crispy chickpeas. Follow your air fryer’s instructions for cooking seasoned chickpeas (usually around 390-400°F for 10-15 minutes, shaking halfway).
- I don’t like red onion. What else can I use?
- You can use finely chopped green onions (scallions) for a milder flavor, or omit the onion entirely if you prefer. A little finely chopped bell pepper could also add freshness.
Cozy Loaded Roasted Sweet Potatoes with Hummus and Chickpeas
A comforting and easy weeknight dinner transforming roasted sweet potatoes into a full meal with creamy hummus, crispy chickpeas, fresh herbs, and vegan feta.
Equipment
- Oven
- Baking Sheet
- Small bowl
Ingredients
Sweet Potatoes
- 3 sweet potatoes medium, roughly the same size
- 1 tbsp olive oil for roasting potatoes
- 0.5 tsp salt for potatoes
Crispy Chickpeas
- 1 can chickpeas garbanzo beans; drained and rinsed
- 1 tbsp olive oil for chickpeas
- 0.5 tsp paprika
- 0.5 tsp salt for chickpeas
Toppings
- 0.5 cup hummus store-bought or homemade
- 0.5 small red onion finely chopped
- 0.33 cup chopped parsley
- 0.33 cup vegan feta cheese optional; regular feta can be used if not vegan
Instructions
- Prep the Sweet Potatoes: Preheat oven to 400°F (200°C). Scrub sweet potatoes clean and pat dry. Pierce each potato a few times with a fork. Drizzle with 1 tbsp olive oil and sprinkle with ½ tsp salt. Rub to coat. Place potatoes directly on an oven rack or on a baking sheet.
- Roast the Sweet Potatoes: Roast in the preheated oven for 45-60 minutes, or until very tender when pierced with a fork. While potatoes roast, prepare toppings.
- Prepare the Chickpeas: Grab drained and rinsed chickpeas. Pat them very dry with a paper towel. Toss in a small bowl with 1 tbsp olive oil, ½ tsp paprika, and ½ tsp salt. Spread in a single layer on a small baking sheet.
- Roast the Chickpeas: When sweet potatoes have about 15-20 minutes left, slide the tray of seasoned chickpeas into the oven alongside them. Roast until slightly browned and a little crispy, keeping an eye on them.
- Chop the Toppings: While everything is roasting, finely chop the red onion and parsley. Crumble vegan feta if using.
- Assemble Your Loaded Potatoes: Once sweet potatoes are tender and chickpeas are roasted, remove from oven. Let sweet potatoes cool for a couple of minutes. Carefully slice each sweet potato lengthwise down the middle, then gently squeeze the ends to open it up slightly.
- Load 'Em Up! Dollop a generous spoonful (or two) of hummus inside each opened sweet potato. Pile on the warm, seasoned chickpeas. Sprinkle generously with chopped red onion and fresh parsley. Add crumbled vegan feta if using.
- Serve Immediately: These are best enjoyed right away while everything is warm.
Notes
Tips for Success: Choose similar sized potatoes for even cooking. Don't skip piercing potatoes. Pat chickpeas dry for crispiness. Components can be prepped ahead: roast potatoes and chickpeas, store separately, and reheat before assembling. Roasting time varies, rely on the fork-tender test.
How to Store It: Best enjoyed fresh. Store leftover roasted sweet potatoes in an airtight container in the fridge for 3-4 days (reheat gently). Store leftover roasted chickpeas in an airtight container at room temp for 1-2 days (will lose crispiness; reheat in dry skillet/oven to re-crisp). Store chopped onion/parsley separately in fridge. Assembled leftovers can be stored in fridge for 1-2 days, but textures change.
Substitutions & Additions (Summary): Can substitute chickpeas with other beans (black, cannellini) or lentils. Add other roasted/sautéed veggies (broccoli, peppers, spinach, mushrooms). Use different sauces instead of hummus (tahini dressing, vegan ranch, sriracha mayo). Spice it up with cayenne or hot sauce. Add non-vegan protein like shredded chicken or ground turkey. Serve over quinoa or rice for a heartier meal.
FAQs (Summary): Yes, can use regular potatoes (adjust time). Recipe is naturally gluten-free. Chickpeas can be air-fried (390-400°F for 10-15 mins). Can substitute red onion with green onions or omit.