Roasted Sweet Potatoes with Spiced Chickpeas and Sunflower Seed Hummus

On Wednesday night, I made the zoodles with pesto and edamame beans at home and added asparagus,  mini kale and mozarrella into the mix. It was so delicious, nutritious and healthy – and cheap too. With Summer coming up and a bikini body to work towards, I’ll be on the hunt for more healthy yet nutritious and filling recipes for your food inspiration!

Dieting sucks so I find being healthy must be ingrained in our lifestyle.

Laura Burgoyne from All Day Energy is all about this idea. This recipe not only sounds healthy, it looks colourful and appetizing. I’ll be trying this recipe this weekend because I simply adore kumara – and it looks so easy.


 Roasted Sweet Potatoes  with Spiced Chickpeas and Sunflower Seed Hummus


2 medium sweet potatoes
400g chickpeas, rinsed and drained (if using tinned)
1/2 Tbls coconut oil
1/2 tsp each ground cumin, coriander, cinnamon, smoked paprika and sumac
Salt and pepper
Handful of fresh parsley

Sunflower seed Hummus

1/2 cup soaked and rinsed sunflower seeds
1/2 cup cooked brown lentils
1/4 cup olive oil
1 Tbls nutritional yeast
1/2 tsp cumin
2 garlic cloves, crushed
Juice of 1/2 lemon
Salt and pepper to taste
1 tsp apple cider vinegar
Optional: 1 Tbls tahini


Pre-heat the oven to 200 Degrees

Rinse and scrub the sweet potatoes and cut in half length-ways.
Rub the sweet potatoes with a bit of coconut oil and place cut side down on a foil lined baking tray.
Cover the baking tray with tin foil and place in the oven to cook for around 30-40 mins or until you can pierce it easily with a skewer.

Toss rinsed and drained chickpeas with melted coconut oil and spices and place on a smaller foil lined baking tray. Place in the oven.

While the sweet potatoes and chickpeas are roasting prepare your hummus.

Place all ingredients except water into a high speed blender and blend until almost smooth (leave it a little chunky for extra texture or blend until completly smooth). Add water slowly to get to desired consistency, I left mine quite thick, but add more water or olive oil for a runnier consistency.

Check chickpeas occasionally and give them a little stir. Bake them for as long as you like depending on how crunchy you like them.

Add salt and pepper to taste.

Rinse parsley and roughly chop.

Once the sweet potatoes are tender and chickpeas are golden brown- remove from the oven.
For serving, flip sweet potatoes flesh side up. Then top with chickpeas, hummus, parsley and a little extra salt and pepper.