Description
Mediterranean Baked Sweet Potatoes combine tender roasted sweet potatoes, spiced chickpeas, a creamy garlic herb sauce, and a fresh parsley-tomato salad. This wholesome, plant-based dish is naturally vegan, gluten-free, and packed with Mediterranean-inspired flavor.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes
Roasted Chickpeas
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon cinnamon
- ½ teaspoon paprika
- Sea salt, to taste
Garlic Herb Sauce
- ½ cup hummus or tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped
- 2–4 tablespoons water or almond milk
Parsley-Tomato Salad
- 1 cup cherry tomatoes, diced
- ¼ cup fresh parsley, minced
- 2 tablespoons red onion, finely chopped
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400°F (204°C).
- Slice sweet potatoes in half lengthwise and place cut-side down on a baking sheet.
- Toss chickpeas with olive oil, spices, and salt. Spread on the same baking sheet.
- Roast for 25 minutes until sweet potatoes are fork-tender and chickpeas are golden.
- Whisk together hummus or tahini, lemon juice, garlic, dill, and liquid until smooth.
- Mix parsley, tomatoes, red onion, and lemon juice to form the salad.
- Lightly smash sweet potatoes, top with chickpeas, drizzle sauce, and finish with salad.
- Add chili garlic sauce or extra lemon juice if desired and serve warm.
Notes
Store components separately for best texture. Reheat potatoes and chickpeas in the oven to restore crispness.