Roasted Sweet Potato with Asparagus, Chickpeas & Ricotta
A delicious, nutritious roasted sweet potato recipe topped with creamy ricotta, chickpeas, and vibrant asparagus—ready in 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2–3 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
2 medium sweet potatoes
1 bunch of asparagus, trimmed
1 cup canned chickpeas, rinsed and drained
1/2 cup fresh ricotta cheese
1 tbsp olive oil
1 tsp sesame seeds
1/2 tsp garlic powder
Salt and pepper to taste
Fresh chives or green onions for garnish (optional)
Instructions
1. Preheat oven to 400°F (200°C) and prep baking sheet.
2. Roast sweet potatoes cut-side down for 25–30 minutes.
3. Add asparagus during the last 10 minutes of roasting.
4. Warm chickpeas in a skillet over low heat with a pinch of salt.
5. Assemble: Top potatoes with chickpeas, ricotta, and asparagus. Garnish with sesame seeds and chives.
Notes
Roasting sweet potatoes cut-side down ensures caramelization.
Use fresh ricotta for best texture.
Chickpeas can be crisped in the oven for extra crunch.
Nutrition
- Serving Size: 1 plate
- Calories: 390
- Sugar: 7g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 25mg