Dinner

Loaded Roasted Sweet Potato with Hummus and Crispy Chickpeas Recipe

ByNaomi Fletcher October 17, 2025October 17, 2025

Introduction

Transform simple sweet potatoes into a delicious and nutritious meal with this Loaded Roasted Sweet Potato recipe. Featuring creamy hummus, crispy roasted chickpeas, and fresh toppings, it’s a satisfying plant-based dish perfect for any occasion.

The dish has three large slices of bright orange roasted sweet potato arranged on a white plate with a light beige rim. On top of the sweet potatoes is a thick, smooth layer of creamy beige hummus spread across the middle. There is a generous sprinkle of golden brown roasted chickpeas scattered evenly over the hummus. Thin slices of light purple-red onion are layered on the chickpeas, adding a fresh, crisp texture. The dish is finished with crumbles of white cheese and small pieces of chopped green herbs spread on top and around, creating a vibrant contrast against the warm colors. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 medium sweet potatoes
1 tbsp olive oil
½ tsp salt
1 can chickpeas
1 tbsp olive oil (for chickpeas)
½ tsp paprika
½ tsp salt (for chickpeas)
½ cup hummus
½ small red onion
⅓ cup chopped parsley
⅓ cup vegan feta cheese (optional)

Instructions

Step 1: Wash the sweet potatoes and cut each one lengthwise in half. Score each half in a rack pattern. Preheat your oven to 400°F (200°C).
Step 2: Toss the sweet potato halves with 1 tablespoon olive oil and ½ teaspoon salt. Place them skin side up on a baking sheet and roast for 25-30 minutes until caramelized on the sides.
Step 3: While the sweet potatoes roast, drain and dry the chickpeas thoroughly. Toss them with 1 tablespoon olive oil, ½ teaspoon paprika, and ½ teaspoon salt.
Step 4: Spread the chickpeas on a separate baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through to ensure even roasting.
Step 5: Once cooked, transfer the sweet potatoes to a serving platter. Spread a generous dollop of hummus on each half, sprinkle a little extra paprika if desired, then top with the roasted chickpeas.
Step 6: Add sliced red onion, chopped parsley, and vegan feta cheese if using. Serve immediately and enjoy!

Tips & Variations

Dry chickpeas completely before roasting to achieve maximum crunch.
Make your own hummus by blending chickpeas, tahini, lemon juice, garlic, and olive oil for a fresh, creamy spread.
Add toppings like avocado slices, cherry tomatoes, tahini drizzle, or chili flakes for extra flavor and texture.
Prepare the sweet potatoes and chickpeas ahead of time and store separately for easy meal prep.

Storage

Store leftover roasted sweet potatoes and chickpeas separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before assembling with fresh toppings. Hummus is best added just before serving.

How to Serve

Three slices of bright orange roasted sweet potato are arranged on a white plate with a light brown rim, placed on a white marbled surface. The sweet potato slices have a slightly charred edge and soft texture. On top, there is a creamy beige layer of hummus spread evenly across the slices. Scattered over the hummus are golden-brown roasted chickpeas, thin slices of purple-red onion, crumbled white feta cheese, and finely chopped green herbs, adding spots of color and texture. A small drizzle of olive oil pools beside the sweet potatoes on the plate, enhancing the dish's freshness. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes are best for roasting as canned ones are usually pre-cooked and can become mushy when heated. For this recipe, fresh sweet potatoes provide the ideal texture and caramelization.