This Loaded Roasted Sweet Potato is a plant-based powerhouse, packed with protein, fiber, and vitamins. It's incredibly easy to prepare, making it an ideal choice for a weeknight dinner or a weekend meal prep session. Sweet potatoes are a great source of vitamin A and C, while chickpeas and hummus bring protein and healthy fats to the table. CHECKED
can be swapped for vegan feta
Halve the sweet potatoes lengthwise. Score each half in a boat shape. Preheat your oven to 200C. Toss the sweet potato halves with olive oil and salt, then set them cut-side up on a baking sheet and bake for 25 minutes, or until softened on the inside.
While the sweet potatoes are roasting, roast the chickpeas with olive oil, smoked paprika, and salt. Spread them out on a baking sheet and roast for 15 minutes, or until crispy.
Once the sweet potatoes are roasted, transfer them to a serving platter. Spread a generous dollop of hummus on top, sprinkle some more paprika, then pile on the roasted chickpeas. Top with diced red onion, parsley, and feta cheese. Serve and enjoy!
For extra flavour, add a pinch of smoked paprika to the sweet potatoes before roasting.