Sheet Pan Chickpea Loaded Sweet Potatoes

4 Servings
35 min

Sheet Pan Chickpea Loaded Sweet Potatoes are the perfect easy vegan dinner. All roasted on one sheet pan reduces clean up. And the recipe uses just basic pantry staple ingredients. No need to run to the store in order to make this healthy meatless meal. Drizzle over the top an easy hummus dressing using just hummus, olive oil, and lemon juice.

Want to make this for meal prep? Follow the recipe but instead of loading up the potatoes and drizzling on the hummus dressing, I recommend storing the 3 components individually. Then you can reheat your sweet potato half and assemble. Everything will last for up to 5 days.

Want to make more or less servings? This recipe easily halves or doubles. The only thing that will change is you may need to use 2 sheet pans if you double the recipe.

Want to try a different variation? Play around with your favorite spices on the chickpeas and try using a flavored hummus for the dressing. The options are endless!

You can find more easy, healthy recipes like this one on my website and follow along on instagram for behind the scenes!

Sheet Pan Chickpea Loaded Sweet Potatoes

Recipe details

  • 4  Servings
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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Roasted Chickpeas and Sweet Potatoes

  • 2 medium-large sweet potatoes (scrubbed clean)
  • 1 15oz can chickpeas (rinsed and drained)
  • 1.5 tablespoons olive oil (divided)
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground cinnamon
  • salt and pepper

Hummus Dressing

  • 1/4 cup original hummus
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • salt and pepper


Preheat oven to 400° F.
Cut the sweet potatoes in half lengthwise. Rub halves with 1 tablespoon of the olive oil, sprinkle with salt and pepper, and place cut side down in one half of a sheet pan
Add chickpeas to the other half of the sheet pan. Add 1/2 tablespoon of olive oil, the paprika, cumin, cinnamon, and 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Toss chickpeas and spread into one layer.
Roast sheet pan in preheated oven for 25-35 minutes until sweet potatoes are tender when pierced with a fork.
While the chickpeas and sweet potatoes are roasting, mix up the hummus dressing. In a small bowl mix together the hummus, olive oil, lemon juice, and a pinch of salt and pepper. Taste and adjust to taste.
To serve, spoon chickpeas over a sweet potato half and drizzle the hummus dressing over the top.


  • Leftovers should be stored in separate containers in the fridge for up to 5 days.

Kathleen's Cravings
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  • Kal7594463 Kal7594463 on Aug 13, 2020

    I just tried this recipe tonight. It is delicious, nutritious, and so easy to make. Thanks for sharing it with us.