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Mediterranean Baked Sweet Potatoes

Mediterranean Baked Sweet Potatoes with Zesty Garlic Sauce

Delicious Mediterranean Baked Sweet Potatoes with Roasted Chickpeas and Zesty Garlic Sauce, catering to a vegan, gluten-free lifestyle.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 2 large Sweet Potatoes Buy organic when possible for better flavor.
For the Chickpeas
  • 2 cups Canned Chickpeas Rinse and drain before use.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 teaspoon Cumin Adjust to taste.
  • 1 teaspoon Coriander Adjust to taste.
  • 1 teaspoon Cinnamon Adjust to taste.
  • 1 teaspoon Paprika Adjust to taste.
For the Garlic-Herb Sauce
  • 1/2 cup Hummus/Tahini Use tahini as a nut-free option.
  • 1 tablespoon Lemon Juice Fresh lemons are recommended.
  • 1 teaspoon Dried Dill Fresh dill can be used for a stronger flavor.
  • 2 cloves Garlic Use minced for best texture.
For the Topping
  • 1 cup Cherry Tomatoes Other tomatoes can be used if fresh cherry is unavailable.
  • 1/4 cup Chopped Parsley Substitute with cilantro if preferred.
  • 1/4 cup Finely Chopped Red Onion Can omit if desired for a milder taste.
  • 1 tablespoon Chili Garlic Sauce Optional for a spicy kick.

Equipment

  • Oven
  • baking sheet
  • Mixing bowl
  • Measuring Spoons
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C) and line a baking sheet with foil for easy cleanup.
  2. Rinse the sweet potatoes under running water, halve them lengthwise, and place them cut-side down on the baking sheet.
  3. Toss the drained canned chickpeas with olive oil and spices in a bowl, then spread them on the baking sheet.
  4. Bake for about 25 minutes until sweet potatoes are tender and chickpeas are crunchy.
  5. Prepare the garlic-herb sauce by mixing hummus or tahini, lemon juice, minced garlic, dill, and water to a pourable consistency.
  6. Combine diced cherry tomatoes, chopped parsley, and optional red onion in a bowl, toss with lemon juice, and set aside.
  7. Flip the baked sweet potatoes flesh side up, create a well, and top with roasted chickpeas, garlic-herb sauce, and tomato-parsley mix.
  8. Serve immediately, optionally drizzling chili garlic sauce for those who enjoy spice.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 60gProtein: 12gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 250mgPotassium: 800mgFiber: 10gSugar: 10gVitamin A: 20000IUVitamin C: 25mgCalcium: 80mgIron: 3mg

Notes

Use fresh herbs and spices for best flavor. Adjust the sauce thickness with water or almond milk if needed.

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