Roasted Sweet Potato Boats with Crispy Spiced Chickpeas, Lemony Hummus, and Arugula Salad

Roasted Sweet Potato Boats
  • Cook: 40 minutes


2 sweet potatoes
1can chickpeas
1teaspoon cumin
1teaspoon coriander
1teaspoon paprika
1/2cup hummus
1 lemon
4ounces grape tomatoes
1bunch parsley
1tablespoon olive oil


  1. Preheat oven to 400 degrees. Halve sweet potatoes lengthwise, then drizzle with olive oil and season with salt and pepper. Place face-down on a sheet tray and bake for 30-35 minutes, until very tender.
  2. Meanwhile, drain and rinse the chickpeas. Halve the lemon and grape tomatoes. Mince or grate the garlic. Chop the parsley.
  3. In a medium bowl, toss the chickpeas with a drizzle of olive oil, the cumin, paprika, and coriander. Season with salt and pepper. Add to the sheet tray with the sweet potatoes and roast 20 minutes, until crispy.
  4. Mix together the hummus, a squeeze of lemon, and the garlic (to taste). Season with salt and pepper and thin to a sauce-like consistency with water, if necessary.
  5. Smash the roasted sweet potatoes lightly with a fork. Plate a mound of arugula and tomatoes, then drizzle with olive oil and a squeeze of lemon. Season with salt and pepper. Top with the sweet potato, hummus sauce, roasted chickpeas, and parsley. Dig in!