Loaded Roasted Sweet Potato (Print Version)
Tender roasted sweet potatoes topped with crunchy chickpeas, creamy hummus, red onion, and fresh parsley.
# Ingredients:
→ Sweet Potatoes
01 -
3–4 medium sweet potatoes, halved lengthwise
02 -
1 tablespoon olive oil
03 -
0.5 teaspoon salt
→ Crispy Chickpeas
04 -
1 can chickpeas, drained and rinsed
05 -
1 tablespoon olive oil
06 -
0.5 teaspoon paprika
07 -
0.5 teaspoon salt
→ Toppings
08 -
120 grams hummus (approximately 0.5 cup)
09 -
0.5 small red onion, thinly sliced
10 -
20 grams fresh parsley, chopped (approximately 0.33 cup)
11 -
40 grams vegan feta cheese, crumbled (approximately 0.33 cup, optional)
# Steps:
01 -
Wash sweet potatoes thoroughly and slice each lengthwise in half. Score the cut surfaces in a crosshatch pattern to promote even roasting.
02 -
Set the oven to 200°C. Line a baking sheet with parchment paper.
03 -
Toss the sweet potato halves with olive oil and salt. Place them skin side up on the prepared baking sheet and roast for 25–30 minutes until edges are caramelised and tender.
04 -
While sweet potatoes roast, combine chickpeas with olive oil, paprika, and salt. Spread evenly on a separate baking sheet and roast for 20–25 minutes until crisp, shaking the pan halfway through for even cooking.
05 -
Arrange roasted sweet potatoes on a serving platter. Top each with a generous spoonful of hummus and a sprinkle of paprika. Layer with crispy chickpeas, sliced red onion, chopped parsley, and crumbled vegan feta cheese if using. Serve immediately.
# Notes:
01 -
For extra crispiness, thoroughly dry chickpeas with a clean cloth before roasting.