When your fridge is looking sparse and your energy is even lower, this is the kind of meal that saves the day. This Loaded Baked Sweet Potato recipe is the perfect “clean out the kitchen” dinner: simple, customizable, and packed with whole-food nutrition.

Think roasted sweet potatoes, crispy chickpeas, a creamy (but secretly protein-packed) yogurt drizzle, and a bright salsa verde that pulls everything together. Top it with whatever you’ve got—herbs, pickled onions, leftover greens, or that feta crumbling at the back of the fridge.

Here’s why we love it:

  • High in Fibre – Between the sweet potatoes and chickpeas, this meal is incredibly gut-friendly. You’re getting both soluble and insoluble fiber to support digestion, satiety, and blood sugar balance.
  • Protein-Rich – Greek yogurt and chickpeas combine to give this dish a solid protein boost, making it a satisfying plant-forward option—even for meat-eaters.
  • Heart-Healthy Fats – Olive oil and almonds (in the salsa verde) provide healthy monounsaturated fats that support hormone health, skin, and brain function.

Try this recipe out today!

Ingredients

For the sweet potato:

  • 3 medium sweet potatoes
  • 1 (15 oz) can chickpeas, rinsed, drained and patted dry
  • 1 tbsp olive oil
  • Spices: I used paprika, garlic powder, and cumin
  • 1 cup Greek yogurt
  • 1 1/2 tsp sriracha
  • 1 tbsp maple syrup
  • 3 tbsp crumbled feta
  • Pickled onions

For the Salsa Verde

  • 1/4 cup parsley leaves, finely chopped
  • 5-6 basil leaves, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tbsp finely chopped almonds
  • Zest and juice of 1 lemon
  • 1/4 cup olive oil
  • 1/4 tsp crushed red pepper
  • Pinch of salt

Directions

  1. Preheat oven to 425 F. Wash and scrub sweet potatoes, and add to a parchment-lined baking sheet. Use a fork to poke holes in the sweet potatoes. Line a separate small baking sheet with parchment paper. Add your chickpeas and olive oil, and a few dashes of each of your spices. Toss together until chickpeas are evenly coated.
  2. Transfer both baking sheets to the oven. Bake the sweet potatoes for 50-60 minutes until potatoes are super soft and oozing. If your sweet potato is a little smaller or bigger, you may need to cook for less or more time. Bake the chickpeas for 20-25 minutes until chickpeas are golden and crispy, flipping halfway through.
  3. While everything is roasting, make your maple sriracha yogurt. In a medium bowl, add Greek yogurt, sriracha, and maple syrup, and mix together until smooth.
  4. In a small bowl, mix together your salsa verde ingredients until well-combined.
  5. When potatoes are ready, cut in half lengthwise, and add your maple sriracha yogurt. Mash the sweet potatoes with a fork to mix in the Greek yogurt and combine the yogurt with the potatoes. Top with the crispy chickpeas, feta, and salsa verde. Finish off with a little bit of pickled red onion, and serve!

Recipe from Good Mood Food.

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