These broccoli rabe and hummus topped sweet potatoes are the perfect addition to your holiday feast. Made with baked sweet potatoes that are topped with roasted broccoli rabe and drizzled with a quick and easy smoky flavored hummus dressing. If you’re looking for an easy vegan dinner option this is it!
You know that feeling after a holiday meal where you sit down and regret all the food you just consumed?
To only then re-stuff yourself with dessert?
If you have no idea what I’m talking about I congratulate you on having all the willpower in the world because how in the heck do you not overeat?
Usually, I’m on team stuffing or team cheesy potatoes for what takes up most of my plate BUT this year I have a new addition to the table.
Not just normal sweet potatoes. Sweet potatoes topped with roasted broccoli rabe and drizzled with a quick and easy hummus sauce.
Yeah, how good does that sound and look?
Thanksgiving or Friendsgiving? Or both!
This year Art and I not traveling for the holiday’s so we are going to be throwing an epic Friendsgiving party. If you’re not familiar with Friendsgiving it’s basically a big food party around Thanksgiving that you throw with your friends. It’s a great option for people who live in areas not close to family or if you just want to get together with friends around the holiday season.
Our family Thanksgiving almost never changes but Friendsgiving can be whatever I want. I could go flavor-packed and make my adobo butter turkey and serve it with chorizo sheet pan stuffing or go a little more traditional and make my garlic herb maple roast turkey and serve it with my potato bread sausage cranberry stuffing.
But, I also want to make sure I make a hearty dish for my plant-based friends. Who wants to go to a Friendsgiving party and have to drink water and eat rolls?
How to make broccoli rabe and hummus topped sweet potatoes
- Scrub clean your sweet potatoes
- Rub them lightly in oil and sprinkle with kosher salt and pepper
- Give them a good roasting
- Prep up the broccoli rabe and add it to the oven with the sweet potatoes
- When fully roasted smash the insides of the potatoes and top with roasted broccoli rabe
- Whip up your quick and easy hummus sauce (using Sabra hummus makes this so easy!)
- Drizzle that sauce all over the potatoes and sprinkle with all the optional toppings
So easy, so good and the perfect vegan meal.
If you’re looking to add a little more protein these potatoes would be great topped with leftover turkey. Normally I make my baked cranberry cheddar sandwiches but this recipe is straight-up going into my “must make after Thanksgiving to use up all my turkey” pile of recipes.
Love these broccoli rabe and hummus topped sweet potatoes?
Why not try a few of my other tasty sweet potato dishes!
- roasted white sweet potatoes
- chipotle bbq pulled pork stuffed sweet potatoes
- maple roasted sweet potatoes
- vanilla sweet potato casserole
- sweet potato black bean burrito bowls
- 4 sweet potatoes, washed and cut in half lengthwise
- 2 bunches broccoli rabe, washed and leaves picked away
- Olive oil
- Kosher salt, to taste
- Black pepper, to taste
- 1/4 cup plain hummus
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon smoked paprika
- Sesame seeds, for topping
- Crushed red pepper flakes, for topping
- Preheat oven to 425 degrees and prepare 2 rimmed baking sheets with parchment paper.
- Place the sweet potatoes cut side down onto the prepared baking sheet.
- Drizzle a small amount of olive oil over the potatoes and rub the olive oil over the potatoes. Season the potatoes with a small amount of kosher salt and black pepper.
- Add to the oven and bake for 30 minutes or until the potatoes are soft. The timing may change based on the size of your potatoes.
- Put the broccoli rabe onto the other prepared baking sheet, drizzle with a small amount of olive oil and toss with kosher salt and black pepper.
- Add to the oven and bake for 15 minutes or until roasted. I cook the potatoes and the broccoli rabe at the same time.
- While your vegetables are baking add hummus, lemon juice and smoked paprika to a small bowl. Stir to combine.
- Add water, 1 tablespoon at a time until the hummus mixture is just loose enough to drizzle, set aside.
- To assemble, lightly smash down the cut side of the sweet potato, top with roasted broccoli rabe and drizzle with the desired amount of hummus.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 206Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 252mgCarbohydrates: 29gFiber: 7gSugar: 8gProtein: 5g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.