Crispy Chickpeas Loaded Sweet Potato with Butter Bean Hummus and Tangy Tomatoes

A satisfying and healthy meal featuring roasted sweet potato topped with crunchy chickpeas, delicious butter bean hummus, and tangy tomatoes. This dish is plant-powered, nutritious, and full of flavor.

By @foodie_lilly

Original recipe source

Cook time: 35 minutes

Servings: 2

Ingredients

• 15 ounces Chickpeas canned, drained
• 1 tablespoon Olive Oil
• 0.5 teaspoon Garlic Granules
• 0.25 teaspoon Salt
• 0 Chickpeas from previous step
• 1 Sweet Potato
• 1 teaspoon Olive Oil
• 1 cup Cherry Tomatoes halved
• 0.25 cup Coriander chopped
• 1 tablespoon Red Wine Vinegar
• 0.5 cup Butter Bean Hummus
• 0.5 teaspoon Tajin Seasoning chilli seasoning
• 1 teaspoon Olive Oil
• 0 Chickpeas crispy from previous step
• 0 Tomatoes with Coriander and Vinegar prepared tangy herby tomatoes

Instructions

1. Drain the chickpeas and place them on a lined baking tray. Pat them dry with a kitchen roll.
2. Drizzle over a little olive oil, add garlic granules, and salt.
3. Bake in the oven at 400°F for 30 minutes, checking and shaking every 10 minutes.
4. Cut the sweet potato in half, drizzle with olive oil, and bake in the oven for 25-30 minutes.
5. Halve the cherry tomatoes, then add to a bowl with chopped coriander and red wine vinegar. Set aside.
6. Serve the cooked sweet potato, spreading the butter bean hummus on top. Add Tajin seasoning, a drizzle of olive oil, crispy chickpeas, and top with the tangy herby tomatoes.