Mediterranean Baked Sweet Potatoes

Mediterranean Baked Sweet Potatoes

Simple, 30-minute baked sweet potatoes topped with roasted chickpeas, a simple garlic-herb sauce, and a parsley-tomato salad. Delicious, fresh, healthy, and naturally vegan and gluten-free.

Servings 4

 

Ingredients

  • 4 medium (~1/3 lb each) 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 orlemon juice (optional)

GARLIC HERB SAUCE

  • 1/4 cup hummus(or tahini)
  • 1/2 medium lemon, juiced (1/2 lemon yields ~1 Tbsp juice)
  • 3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh per 3/4-1 tsp dried)
  • 3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp or 9 g)
  • Water or unsweetened almond milk (to thin)
  • Sea salt to taste (optional// I didn’t need any)

TOPPINGS optional

  • 1/4 cup cherry tomatoes (diced)
  • 1/4 cup chopped parsley (minced)
  • 3 Tbsp finely chopped red onion
  • 2 Tbsp lemon juice

Instructions

  1. Preheat oven to 400 degrees F and line a large baking sheet with foil.
  2. Rinse and scrub potatoes and cut in half length wise.
  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 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. I found mine didn’t need anything else.
  6. NOTE: If you don’t have hummus, tahini will make a great base substitution for the sauce – just adjust the seasonings to accommodate the lack of flavor tahini provides.
  7. Also prepare the parsley-tomato topping by tossing tomato, parsley, and red onion (optional) with lemon juice and set aside to marinate.
  8. Once sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven.
  9. For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, garlic herb sauce, parsley-tomato salad, and chili garlic sauce (optional). Serve immediately.

CAROL WILSON

Beauty & Wellness Coach

Healthy Aging for Women

908-461-3873

facebook.com/carol.wilson.52438

Total Page Visits: 1041 - Today Page Visits: 1

About Monmouth Health And Wellness

Monmouth Health and Wellness.com is a directory resource with paid profiles for advertising purposes. Any advertising in the form of profiles and content on this website as well as on our social media channels, should not be deemed as medical advice from Monmouthhealthandwellness. This site does not provide medical advice, diagnosis or treatment. The information contained in this website is only for general information purposes. The information mainly comes from published data, and while we endeavor to keep the information up to date and correct, we make no representations or warranties of any kind, express or implied, about the completeness, accuracy, reliability, suitability or availability with respect to the website or the information, products, services, user generated contents or related graphics or advertising contained on the website for any purposes. This includes "doctor advice" and all other editorial on this website. It is for advertorial purposes. Content may be provided directly by physicians or physician approved editorial. Any reliance you place on such information is therefore strictly at your own risk.