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Loaded Baked Sweet Potato

Loaded Baked Sweet Potato

This comforting and customizable Loaded Baked Sweet Potato recipe brings together crispy chickpeas, creamy tahini sauce, and savory toppings on a perfectly roasted sweet potato. It's a plant-based meal that's as nutritious as it is satisfying.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 2 servings
Course: Main
Cuisine: Vegetarian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 sweet potatoes scrubbed clean and poked with a fork
  • 1 tbsp olive oil for coating potatoes
Crispy Chickpeas
  • 1 can chickpeas drained and rinsed
  • 1 tbsp olive oil for chickpeas
  • 1 tsp spices e.g., smoked paprika, garlic powder, or to taste
Tahini Sauce
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1-2 tbsp water as needed for thinning
  • 1 pinch salt
Toppings
  • 1 cup baby spinach
  • 1/4 cup olives sliced
  • 1/4 cup sun-dried tomatoes chopped

Equipment

  • Baking Sheet
  • Oven
  • Mixing Bowl

Method
 

  1. Preheat oven to 400°F (200°C). Scrub sweet potatoes and poke with a fork. Rub with olive oil and a pinch of salt. Roast on a baking sheet for 40–50 minutes or until tender.
  2. Meanwhile, toss chickpeas with olive oil, salt, and spices. Spread on a separate baking sheet and roast for 20–25 minutes or until crispy.
  3. In a bowl, whisk together tahini, lemon juice, water, and a pinch of salt until smooth and pourable. Warm slightly if desired for easier drizzling.
  4. Once sweet potatoes are roasted, slice open and fluff the inside with a fork. Add a handful of baby spinach inside each potato.
  5. Top with crispy chickpeas, olives, and sun-dried tomatoes. Drizzle generously with tahini sauce. Serve immediately.

Notes

This recipe is easy to personalize: try adding avocado, pickled onions, or vegan feta for a twist. Prep components in advance for quick assembly throughout the week!