Loaded Baked Sweet Potatoes with Spiced Chickpeas
Tender baked sweet potatoes topped with smoky spiced chickpeas, creamy lime yogurt, and fresh toppings. Hearty, balanced, and perfect for an easy weeknight dinner or make-ahead lunches.
Servings: 4
Ingredients
For the sweet potatoes & chickpeas:
- 4 medium sweet potatoes
- ¾ teaspoon(s) garlic powder
- ¾ teaspoon(s) cumin
- ¾ teaspoon(s) smoked paprika
- ¾ teaspoon(s) salt
- 1 can(s) (15 oz / 425 g) chickpeas rinsed, drained & patted dry
- 2 tablespoon(s) olive oil
For the toppings:
- 1 lime zested
- 1 tablespoon(s) lime juice
- 1 cup(s) plain vegan yogurt (such as oat, soy, or almond)
- 2 green onions thinly sliced
- 1 avocado diced
- 1/4 cup(s) fresh cilantro chopped
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Prick the sweet potatoes all over with a fork and place them on one side of the tray.
- Season the chickpeas: In a bowl, mix the garlic powder, cumin, smoked paprika, and salt. Remove 1 teaspoon of the spice mix and set it aside. Add the olive oil to the remaining spices, then toss the chickpeas until well coated. Spread the chickpeas on the other side of the baking tray.
- Roast: Bake for 30–35 minutes, stirring the chickpeas halfway through, until the chickpeas are golden and the potatoes are starting to soften. Transfer the chickpeas to a plate. Return the sweet potatoes to the oven and roast for another 15–20 minutes, until completely tender.
- Make the yogurt sauce: In a small bowl, stir together the yogurt, lime zest, and lime juice.
- Assemble: Slice the sweet potatoes open and sprinkle the flesh with the reserved spice mix. Top with chickpeas, lime yogurt, green onions, avocado, and cilantro. Serve warm.
Notes
Oil-free option: Skip the oil and toss the chickpeas with a splash of water or vegetable broth and the spices. The chickpeas will be flavorful but softer and less crispy.
Make-ahead: Roast the sweet potatoes and chickpeas up to 4 days in advance and store separately in the fridge. Reheat before serving.
Serving suggestions: Great on its own, or serve with a simple side salad or steamed greens.
Veggie swaps: Try topping with roasted red peppers, sautéed kale, or shredded cabbage for variety.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 486kcal | Carbohydrates: 74g | Protein: 12g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 889mg | Potassium: 1234mg | Fiber: 16g | Sugar: 13g | Vitamin A: 32480IU | Vitamin C: 25mg | Calcium: 205mg | Iron: 4mg
Find it online:
https://www.easyveganmealplan.com/recipe/loaded-baked-sweet-potatoes/