Mediterranean Loaded Sweet Potatoes with Crispy Chickpeas Ingredients Sweet Potatoes

Mediterranean Loaded Sweet Potatoes with Crispy Chickpeas Ingredients 🍠 Sweet Potatoes

• 4 medium sweet potatoes • 1 tbsp olive oil • Salt and black pepper

🧆 Spiced Chickpeas

• 1 can (15 oz) chickpeas, drained and rinsed • 1 tbsp olive oil • 1 tsp smoked paprika • ½ tsp garlic powder • ½ tsp ground cumin • ¼ tsp salt • ¼ tsp black pepper

🥒 Mediterranean Toppings

• 1 cup cucumber, diced • 1 cup cherry tomatoes, halved • ½ small red onion, thinly sliced • ½ cup crumbled feta • Fresh parsley or dill • Fresh lemon wedges • Extra virgin olive oil

Instructions Roast Sweet Potatoes: Heat oven to 425°F (220°C). Pierce sweet potatoes, rub with olive oil, and season with salt and pepper. Roast for 40–50 minutes until tender. Crisp Chickpeas: Pat chickpeas dry and toss with olive oil, paprika, garlic powder, cumin, salt, and pepper. Roast alongside the potatoes for 20–25 minutes until golden and crispy. Prepare Toppings: Combine cucumber, tomatoes, and red onion in a bowl. Add a pinch of salt and a squeeze of lemon. Load Potatoes: Slice the roasted sweet potatoes open and gently fluff the centers. Top with crispy chickpeas, fresh vegetables, and feta. Finish: Garnish with parsley or dill, drizzle with olive oil, and squeeze fresh lemon over everything. Nutritional Information (Per Serving – Approximate)

• Calories: 410 kcal • Protein: 12 g • Carbohydrates: 62 g • Fat: 14 g • Fiber: 12 g