Mediterranean Baked Sweet Potatoes

Perfect Roast Sweet Potato
Perfect Roast Sweet Potato
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Ingredients

4 medium (~⅓ lb each) Sweet potatoes rinsed and scrubbed
1 (15-oz) can Chickpeas rinsed and drained
½ tbsp Olive oil
½ tsp Cumin
½ tsp Coriander
½ tsp Cinnamon
½ tsp Smoked Paprika or regular
1 pinch Sea salt or lemon juice, optional
Garlic-herb sauce:
¼ cup Hummus or tahini
½ Lemon medium, juiced, ½ lemon yields 1 tbsp juice
¾ - 1 tsp Dill dried or sub 2-3 tsp fresh per ¾ - 1 tsp dried
3 cloves Garlic minced, 3 cloves yield ~1 ½ tbsp
Water or unsweetened almond milk, to thin
Sea salt to taste, optional
Optional toppings:
¼ cup Cherry tomatoes diced
¼ cup Parsley chopped, minced
½ Red onion finely chopped
2 tbsp Lemon juice
Chili garlic sauce to taste

Nutritional information

308
calories
6,1g
fat
54,7g
carbohydrates
10,9g
protein
0mg
cholesterol
400mg
sodium
Ingredients
  • Garlic-herb sauce:

  • Optional toppings:

Mediterranean Baked Sweet Potatoes

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After the excesses of the festive season, these Mediterranean Baked Sweet Potatoes are just the thing for a simple, healthy yet satisfying dinner. Perfectly roasted sweet potato topped with crispy chickpeas and creamy garlic-herb sauce garnished with a fresh parsley tomato salad. Hearty winter dish at its best! 

This recipe is easy to throw together. To speed the cooking time, I prefer to cut the sweet potatoes in half lengthwise. Increase the baking time to 45 minutes and up to 1 hour if you bake them whole. I also recommend lining your baking sheet with foil for easy clean-up. If you don’t have any hummus at home, you can definitely use tahini instead. Just add more seasonings to spice up the tahini sauce, and you are good to go.  

To make the Mediterranean Baked Sweet Potatoes, you will need the following ingredients:

Ingridiens for Mediterranean Baked Sweet Potatoes

Steps to make Mediterranean Baked Sweet Potatoes

1

Heat oven and prepare baking sheet

5

Preheat the oven to 400 °F and line a large baking sheet with foil.

2

Prepare chickpeas

2

Toss the rinsed and drained chickpeas with ½ tablespoon olive oil and ½ teaspoon each cumin, coriander, cinnamon, smoked or regular paprika and arrange on a prepared baking sheet.

3

Prepare sweet potatoes

3

Cut 4 sweet potatoes in half lengthwise. Rub the sweet potato halves with olive oil to evenly coat, then arrange them cut side down on the same baking sheet.

4

Roast

25

Roast in the preheated oven for 25 minutes or until the sweet potatoes are fork-tender. Remove from the oven.

5

Prepare sauce

3

While the chickpeas and sweet potatoes are roasting, in a mixing bowl, place ¼ cup hummus or tahini, juice of ½ medium lemon, ¾ - 1 teaspoon dried dill or sub 2-3 teaspoons fresh, 3 minced cloves garlic and whisk to combine. Add enough water or almond milk to thin the sauce and make it pourable. Alternatively, use tahini instead of hummus. Adjust seasonings to taste if needed.

6

Prepare parsley-tomato topping

2

In a small bowl, toss ¼ cup diced cherry tomatoes, ¼ cup parsley, ½ finely chopped red onion with 2 tablespoons lemon juice and set aside to marinate.

7

Serve

2

To serve, flip the potato halves flesh-side up and smash down the flesh with a fork. Top with roasted chickpeas, garlic-herb sauce, parsley-tomato salad, and chili garlic sauce if using. Serve immediately and enjoy!

Keeping things delicious and healthy with these Mediterranean Baked Sweet Potatoes. This vegan dish is easy to put together and oh so satisfying. Give this recipe a go soon, and let us know how it went in the comments below!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

I’m no vegan but I love it! Delicious vegetable dish! Thanks!

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