Loaded Sweet Potatoes 🥔

Loaded Sweet Potatoes With Toasted Super Seeds


Yields: 4 servings as an appetizer or 2 servings as a main dish


Prep Time: 10 minutes

Cook time: 1 hour



4 medium-sized sweet potatoes

1 can of chickpeas

1 package of Eaton Hemp BBQ Ancho Chili toasted hemp seeds

2 green onions, chopped

1 red bell pepper, chopped

1 tsp garlic salt (or garlic powder mixed with sea salt)

1 tsp onion powder

½ tsp chili flakes (optional)

1 tsp of either turmeric powder or smoked paprika (depending on your preference and/or availability)

1 pinch ground pepper

¼ tsp cumin

2 tbsp olive oil


To serve:

¼ cup of vegan sour cream

¼ handful fresh cilantro, chopped




  1. Preheat the oven to 375F.
  2. Poke holes in the sweet potatoes using a fork, then line a baking tray with parchment paper and place the potatoes on top. Place the tray in the oven and set a timer for 60 minutes.
  3. In a bowl, mix the drained chickpeas with all other ingredients (except the sour cream and cilantro), then place on a separate baking tray (lined with parchment paper) and bake at 375F for 30 minutes (simply add the tray to the oven when the potatoes are halfway done).
  4. Cut the sweet potatoes open and load/fill them with the chickpeas, then top with 1 tbsp of sour cream and cilantro per potato and enjoy!

Shop Toasted Super Seeds

Recipe by: Kim-Julie Hansen 

IG: @kimjuliehansen @bestofvegan

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