Loaded Sweet Potato with Roasted Chickpeas

sweetpotatoroastedchickpeasFew things say “heaven” more than a loaded sweet potato. What’s not to like? The sweet potato is subtly sweet and is the perfect blank canvas for whatever you want to put on top. In this case, I added some crispy roasted chickpeas with paprika, brown rice, chopped almonds and chives.

The original recipe calls for baking the sweet potato for 25 to 30 minutes. But I had a massive sweet potato that was the size of my face, so it took around an hour to cook. I could have left it in even longer, but I got too impatient and hungry after the 60 minute mark.

Feel free to get creative with toppings. A scoop of Greek yogurt or labneh with olive oil and paprika would be delicious.

Loaded Sweet Potato with Roasted Chickpeas (from The First Mess)


1 sweet potato
cooked chickpeas
oil of your choice
smoked paprika
salt + pepper
1/3-1/2 cup cooked brown rice
6-7 almonds, chopped
3-4 blades of chives, ripped up


Preheat the oven to 400 degrees F.

Pierce the sweet potato a couple times with a fork, wrap it extra good in foil and place on a baking sheet. Bake for 25-30 minutes, or until tender.

Meanwhile, toss the chickpeas in enough oil to coat, salt and pepper to taste and a little smoked paprika. Spread them out on a parchment lined baking sheet and roast in the 400 degree oven for 15 minutes, or until crispy and golden. Set aside to cool.

To serve: Split open the sweet potato and season the flesh with salt + pepper. Place the cooked rice, some of the chickpeas and chopped almonds on top/inside. Garnish with the chives and an extra sprinkle of smoked paprika.

About Emily Wasserman

Hi! My name is Emily and I'm a writer based in St. Louis. If I was stranded on an island and could request three items of food, they would be pain au chocolat, enchiladas, and Neapolitan pizza.
This entry was posted in Dinner, Uncategorized, Vegan, Vegetarian and tagged , , , , , , , . Bookmark the permalink.

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