Loaded Roasted Sweet Potato
This loaded roasted sweet potato is crispy on the outside, fluffy on the inside, and generously topped with creamy yogurt sauce, protein-rich chickpeas, fresh veggies, and Mediterranean herbs. It’s perfect as a nourishing lunch, meatless dinner, or flavorful side.
Prep Time: 10 minutes
Cook Time: 40–45 minutes
Total Time: 50–55 minutes
Servings: 2
Ingredients
Roasted Sweet Potatoes
2 medium sweet potatoes
1½ tbsp olive oil
½ tsp paprika
¼ tsp cumin
Salt & black pepper
Toppings
½ cup roasted or canned chickpeas
½ cup cherry tomatoes, chopped
¼ cup cucumber, diced
2 tbsp red onion, finely chopped
2 tbsp olives, sliced
1 tbsp fresh parsley or dill
Creamy Yogurt Sauce
½ cup Greek yogurt (or dairy-free yogurt)
1 tbsp lemon juice
1 tbsp olive oil
1 small garlic clove, grated
Salt to taste
Instructions
Roast the Sweet Potatoes
Preheat oven to 400°F (200°C).
Wash and dry sweet potatoes, pierce with a fork.
Rub with olive oil, paprika, cumin, salt, and pepper.
Roast for 40–45 minutes until tender.
Prepare the Sauce
Mix yogurt, lemon juice, olive oil, garlic, and salt until smooth.
Assemble
Slice sweet potatoes open.
Top with chickpeas, tomatoes, cucumber, onion, olives, and herbs.
Drizzle generously with yogurt sauce.
Serve
Serve warm with extra herbs or lemon zest.
Notes & Tips
For extra crisp skin, roast directly on the oven rack.
Add feta or vegan feta for more richness.
Chickpeas can be spiced or air-fried for crunch.
Naturally mild—perfect if you prefer non-spicy Mediterranean flavors.
Frequently Asked Questions
Is this a full meal?
Yes—fiber, carbs, protein, and healthy fats make it balanced.
Can I meal prep it?
Roast sweet potatoes ahead; assemble before serving.
Can I make it vegan?
Yes—use plant-based yogurt.
Nutritional Information
Calories: 390 kcal
Carbohydrates: 48 g
Protein: 14 g
Fat: 14 g
Fiber: 11 g