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Mediterranean Baked Sweet Potatoes (MBSP!!)

MBSP, for the win!! Honestly, fall time may be "best," but we had these in the summer, and it was just perfect!

Quick and easy… everything is super simple to prep while the sweet potatoes bake in the oven. You’ll absolutely fall in love with how the sweet potatoes’ sweetness balances exceptionally with the seasoned chickpeas and garlic sauce, while the spicy, lemony, parsley-y tomato salad takes the whole dish up a notch with a fresh, palate cleansing zestiness!!

Full credit for this meal goes to Minimalist Baker!

~~~~~~~~~~~~~~~~~~~~~~~ INGREDIENTS: * 4 medium (3 large) sweet potatoes * 1 15-ounce can chickpeas (rinsed and drained) * 1/2 Tbsp olive oil * 1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika * 1 pinch sea salt or lemon juice (optional)

GARLIC HERB SAUCE * 1/4 cup hummus * 1/2 medium lemon, juiced. More, to taste * 3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh per 3/4-1 tsp dried). More, to taste * 3 cloves garlic, minced * Water or unsweetened almond milk (to thin) * Salt, to taste

TOPPING * 1/4 cup cherry tomatoes (diced) * 1/4 cup chopped parsley (diced) * 2 Tbsp lemon juice * 1 tbsp chili garlic sauce, more to taste.

METHOD: * Preheat oven to 400F. * Rinse and scrub potatoes and cut in half length wise. Lightly coat fully with olive oil. Place face down on foil-lined baking sheet. * Toss rinsed and drained chickpeas with olive oil and spices and place on another foil-lined baking sheet. * Potatoes, depending on size, can take 25-40 min, whereas chickpeas take 25-30, max. Bake together, accordingly. It’s ok to remove chickpeas ahead and leave out of oven if they are done before potatoes. * While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl, except water or almond milk. Once fully combined, only add enough water or almond milk to thin so it's pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. * Also while potatoes and chickpeas are baking, prepare the parsley-tomato topping by tossing diced tomatoes, parsley, and chili garlic sauce with lemon juice. Set aside to marinate. * Once sweet potatoes are fork tender and the chickpeas are golden brown, remove from oven. * For serving, flip potatoes flesh-side up and smash the insides a little bit with a fork or spoon, preserving the overall shelled appearance as best possible. Then top with chickpeas, garlic herb sauce, and parsley-tomato salad. * Serve immediately.

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