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.