baked sweet potato
Mediterranean Baked Sweet Potatoes
Serves 4
Prep Time
5 min
Cook Time
25 min
Prep Time
5 min
Cook Time
25 min
  1. 4 medium sweet potatoes
  2. 1 can chickpeas rinsed and drained
  3. 1/2 tbsp olive oil
  4. 1/2 tsp each of cumin, coriander, cinnamon, paprika
  5. Pinch of sea salt or lemon juice
  6. Garlic Herb Sauce
  7. 1/4 cup hummus (or tahini)
  8. juice 1/2 lemon
  9. 1 tsp dried dill (or 2-3 tsp fresh)
  10. 3 cloves garlic minced
  11. Water to thin
  12. Sea salt to taste
  1. Preheat oven to 400 degrees Fahrenheit (about 200 degrees Celsius) and line a large baking sheet with foil.
  2. Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min - 1 hour).
  3. Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
  4. Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
  5. While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water or non-dairy milk to thin so it’s pourable. Taste and adjust seasonings as needed.
  6. Prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
  7. Once sweet potatoes are fork tender and the chickpeas are golden brown - roughly 25 minutes - remove from oven.
  8. For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.
  1. Top with cherry tomatoes, chopped parsley and lemon juice
Adapted from
Eat Plants Not Animals