Is this loaded sweet potato enough for dinner?

How can I crisp chickpeas without an oven?

Use an air fryer at 400°F (200°C) for 15 minutes, shaking halfway through. You’ll get great texture.

What can I use instead of hummus?

Mashed avocado, white bean spread, or cashew cream all work as creamy alternatives.

Can I make this loaded sweet potato ahead of time?

Yes—roast the components separately, then assemble just before serving for best texture.

How do I know when the loaded sweet potato is fully cooked?

Look for soft flesh and lightly caramelized edges. A knife should slide in without resistance.

Loaded Sweet Potato with Hummus and Crispy Chickpeas

Loaded-Sweet-Potato

Print Recipe

This Loaded Sweet Potato recipe transforms simple roasted sweet potatoes into a full meal layered with creamy hummus, crispy spiced chickpeas, and fresh toppings. It’s a plant-based, protein-packed dish that balances sweet, savory, and smoky flavors for a satisfying lunch or dinner option. Easy to prepare and customizable, it’s perfect for meal prep or a weeknight meal.

Author: Benchi
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 2 servings
Category: Main Course
Method: Roasting
Cuisine: Mediterranean
Diet: Vegan

Ingredients

3–4 medium sweet potatoes
1 tbsp olive oil
½ tsp salt
1 (15 oz / 425g) can 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 parsley
⅓ cup vegan feta cheese (optional)

Instructions

Preheat the oven to 400°F (200°C).
Wash and dry the sweet potatoes. Cut each one lengthwise and score the flesh in a crosshatch pattern without cutting through the skin.
Toss the sweet potatoes with 1 tablespoon of olive oil and ½ teaspoon of salt, then place them skin-side down on a baking sheet.
Roast the sweet potatoes for 30 minutes, or until edges are golden and centers are soft and caramelized.
While the potatoes roast, pat the chickpeas completely dry. Toss them with 1 tablespoon olive oil, ½ teaspoon smoked paprika, and ½ teaspoon salt.
Spread chickpeas on a separate baking sheet and roast for 25 minutes, shaking halfway through, until crispy and golden.
Remove the sweet potatoes from the oven and transfer to a serving platter. Spread each half with hummus, sprinkle paprika if desired, then top with crispy chickpeas.
Garnish with sliced red onion, chopped parsley, and vegan feta. Serve warm and enjoy.

Notes

Japanese sweet potatoes can be used for a less sweet flavor.
Substitute avocado oil for olive oil if roasting at higher heat.
Warm the hummus slightly before spreading for smoother texture.
Chickpeas can be air-fried at 400°F (200°C) for 15 minutes as a faster option.
For extra flavor, add lemon juice, tahini drizzle, or chili flakes before serving.

Find it online: https://www.cookwithbenchi.com/loaded-sweet-potato/