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Roasted Sweet Potatoes and Hummus

A quick and satisfying vegetarian dish featuring warm roasted sweet potatoes topped with fresh spinach and creamy hummus.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Lunch, Main, Side
Cuisine: Mediterranean, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Roasted Sweet Potatoes
  • 1 piece sweet potato, diced Use a medium-sized sweet potato.
  • 2 tablespoons olive oil Divided into two tablespoons.
  • to taste seasoning (sel de cuisine) Simple seasoning of salt, pepper, and optionally smoked paprika.
For Serving
  • 2 cups fresh spinach, chopped Add at the end to slightly wilt.
  • as desired crumbled or shredded white cheese Optional for garnish.
  • 1 spoonful hummus Larger spoonful for serving.

Method
 

Preparation and Roasting
  1. Preheat the oven to 400°F or 450°F.
  2. Toss the diced sweet potato, 1 tablespoon of olive oil, and seasoning together in a bowl.
  3. Place the mixture on a baking sheet in a single layer.
  4. Roast in the oven for 15-30 minutes, stirring halfway through, until desired doneness is achieved.
Finishing Touches
  1. Once the potatoes are roasted, toss them with chopped spinach and the remaining tablespoon of olive oil.
  2. Plate the potatoes with a large spoonful of hummus on the side.
  3. Garnish with crumbled white cheese if desired.

Notes

Store roasted sweet potatoes and hummus separately in the refrigerator. Use within 4 days for sweet potatoes and 3–5 days for hummus once opened. Avoid combining until ready to serve to maintain texture.