Friends, it’s been a while.
How have you been? Do you love this time of year? I do. What have you been eating these days? Salads? Chocolate? Are you getting outside in this lovely, brisk weather? Are you feeling well? I’d love to know.
Fall makes me all emotional and introspective. I once cried for an hour after a scenic drive when the leaves were turning. We were listening to Greg Laswell. I got all grateful and started weeping. Fingers crossed it’s an annual occurrence. Sometimes you just need a good cry.
Lately I’ve been eating lots of plants and less sugar. And I’ve been walking and running a lot. And books! I’ve finished a lot of books recently, which isn’t typical for me, this one being my favorite.
I’ve also been listening to a lot of podcasts. Podcasts always impact me. Especially this one on sustainability and this one on minimalism. Good stuff.
Speaking of good stuff, how about them sweet potatoes?
For me, one of the most difficult parts of eating a plant-based diet is getting creative with meal ideas. Left to my own devices, I’d eat chips and guac for every meal. Clearly, that isn’t healthy or sustainable.
So, recently I’ve been trying to branch out and experiment with more well-balanced meals, such as these Mediterranean Sweet Potatoes.
The concept is simple:
Baked sweet potatoes – cut in half to shorten cooking time
Seasoned, roasted chickpeas
Garlic-herb sauce
Parsley-tomato salad for garnish
The result is a 30-minute lunch or dinner that’s both satisfying, savory and sweet, and seriously healthy.
This is my new favorite way to do Mediterranean. This dish is:
Savory
Sweet
Fresh
Smoky
Warm
Comforting
Seriously healthy
Filling
Customizable
& Simple
I love how the sweetness of the sweet potatoes blends perfectly with the chickpeas and garlic sauce, and the lemony parsley-tomato salad provides a zesty fresh finish. Friends, I’m in love.
If you try this dish – and you must – let us know! Leave a comment or take a photo and tag it #minimalistbaker on Instagram or @minimalistbaker on Twitter! Or, share it with friends on Pinterest. We’re convinced people need this in their lives.
As always, thanks for supporting what we do. Cheers!
More Vegan Sweet Potato Recipes
- 8-Minute Sweet Potatoes
- Sweet Potato Black Bean Enchiladas
- Vegan Sweet Potato Butternut Squash Tortilla
- Garlicky Sweet Potato Noodle Pasta (8 Ingredients)
Mediterranean Baked Sweet Potatoes
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 or lemon 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
- Chili garlic sauce
Instructions
- Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.
- 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).
- Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
- 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). Transfer to the preheated oven and bake until the sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes.
- 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.
- NOTE: If you don’t have hummus, tahini (which you can DIY!) will make a great base substitution for the sauce – just adjust the seasonings to accommodate the lack of flavor tahini provides.
- Also prepare the parsley-tomato topping by tossing tomato, parsley, and red onion (optional) with lemon juice and set aside to marinate.
- Once sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven.
- 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.
- Additional side ideas might include Hummus, Pita Chips, Baba Ganoush, or Persian Eggplant Dip. Enjoy!
Video
Notes
*This recipe is inspired by Mediterranean and Middle Eastern cuisines. Learn about the origin of hummus here and tabbouleh (parsley salad) here.
*Nutrition information is a rough estimate calculated without optional ingredients.
Danielle M Hale says
I just made this and it was fantastic! I only had butter beans and roasted red pepper hummus on hand but it worked out wonderfully with those two substitutes. Thanks for such a fun healthy recipe!
Carol says
I love sweet potatoes but never knew what else I could do with them but add a little butter! This was delicious and satisfying! Such a unique pairing: hummus and sweet potatoes! The whole family loved! I’ll definitely make it again! Thanks!
Chip says
Another win from MB! I only salted the chickpeas and found it to be very satisfying. A very light meal that cooks up in no time. I am thinking maybe cilantro instead of parsley for the topping next time.
Anne says
Wow this stuff is awesome. I didn’t have hummus, but was only making the recipe for one person, so I roasted one half of the can and used the other half to make the sauce. Just added a little olive oil, salt and some of the juice from the can to the half a can of chickpeas and it came out amazing. I don’t think this is just a recipe for fall. It goes great with the first signs of spring too!
Sara says
I made this last night for today’s lunch and wowzer…delicious.
Sue says
Used coriander and mint just due to personal preference in the garlic/tahini sauce and sooo good! !
Tonya says
Super easy to make and it was delish! My husband (who isn’t a fan of sweet potatoes) loved it. Lots of flavor:).
Stacy says
New flavors for me but I loved it! Looking forward to making more of your recipes. Thank you!
Maggie says
HI, I love sweet potatoes but not chickpeas as much… can you subsititue chickpeas for anything else to make it a filling lunch/dinner?
If you are not a fan of chickpeas, feel free to leave them out and add in any other favorite toppings!
Terese says
I made this last night and it was amazing! I didn’t have hummus so I made a Tzatziki sauce instead, and used cilantro in place of the parsley (again, it’s all I had on hand). SO tasty and very easy! Love it and will definitely make again!
Lena says
This was one of the most delicious recipes I ever made, even though I didn’t have chickpeas, haha!
I substituted them with broccoli because that was what I had on hand and it was so, so good. Thanks so much for the recipe!
angela says
Is this meant to be a side dish or what? Surely it’s not a complete meal.
Lena says
I just made this and it’s totally filling on its own! :)
Hi Angela! You can serve it with a side or however you please!
Gene R Crombine says
We eat it as a main, usually sided by haricots or a quinoa/ brown rice blend. Halloumi or feta is fantastic with it as well, but, of course, then it’s no longer vegan.
So great! Thanks for sharing, Gene!
Theresa Fitzpatrick says
Hi looks breathtaking , but I’m confused with the garlic herb sauce ? .
I make my humm is with Tahini so where do I go from there ? . Thank you .
Theresa
Hi Theresa, you can use hummus or tahini. We’d recommend hummus!
Hollis says
This recipe kicks butt! Totally adding it to the dinner rotation. I wouldn’t call it a quick prep as mixing/tweaking the sauce plus individually preparing the sweet potatoes, chickpeas, and salad all take time, but the end result is excellent. I would however call this a great choice for when you’re cooking with help, all of the separate tasks is plus.
I made some garlic bread to go with it as well. You can’t have too much garlic, right??
Bucks300 says
I just made this recipe today. I didn’t have chickpeas but I had walnuts and I just substituted the chickpeas for the caramelized walnuts. IT WAS AMAZING! one of the best recipes ever! The Hummus I also made from scratch but I just had white beans, but it was sooooo delicious! we will have this recipe at least once a week. Its yummy, health and very simple. I loved the combination! Basically everything I like in one recipe! Also, I am pregnant and that was one of the few recipes that I ate and didn’t feel nauseous, or had heartburns or gas or anything else! <3
Glenn says
Hello!
In the video you use red onions but in the written recipe you don’t. What would you recommend?
Hugs!
Hi! I’d opt for red onion as it adds an extra flavor and color to the recipe! Good eye!
Christina says
What a fascinating combination of flavors! I think the chickpeas could use a bit more olive oil, maybe a full TBSP, but I would change anything else. Delicious!
Hannah says
Instead of hummus as the sauce base I have used plain greek yogurt and I am OBSESSED!! This recipe is all of my favorite things combined into one. Amazing!
Ashley says
I absolutely love this recipe so much! I have made it several times and keep coming back. For the sauce I actually do a mixture of both the hummus and tahini. I find it gives great flavor and body to the sauce and I just love it!
Lori says
Just made this for lunch and it was DELICIOUS! Great recipe! So satisfying and so yummy. It was great to find this recipe to help wrap my head around doing something with familiar ingredients in a new and fab way. Thx!!
Alli Brown says
I absolutely LOVED this. As to some of the comments about the chickpeas being too done… I think it’s better to leave them in longer so they develop some crunch. It’s an amazing textural contrast to the sweet potato itself. And the brightness of that tomato salad topper?? AMAZING! I shared this on facebook and raved about it. I hope all my friends make it, too, because this was fabulous!
Genevieve says
WOW! this is truly delicious!! Thank you!
Alyssa t says
My husband is doing a vegan like fast and it’s been so amazing finding your blog and all you’re delicious recipes ! This was delish!
Maya says
This recipe was crazy good. All the flavors and textures blend so well together! Even my boyfriend loved it!
Gustavo Woltmann says
This one is my absolute favourite which I keep coming back to. So so simple, yet delicious. Great dinner option.
Susan says
Just made this for the first time and it is so, so good! And super easy, even with making my own hummus. I found I needed to double the amount of that wonderful sauce (except the garlic) and also double the tomato/parsley mix. It’s great with or without the chili-garlic sauce, or with Sriracha. This one goes into permanent rotation at our our house.
Lynne says
I just recently started eating vegan, and searching for recipes. This was totally amazing!
I can’t wait to make it again…
Heather says
So yummy. Made this for my family tonight. The kids all liked it including the baby who just had some of the baked sweet potato. Thanks for a great recipe! :)
Andrea says
I can’t believe how easy this recipe is! I just finished eating my plate and I’m fighting the urge to go serve myself again, it’s so good!
It’s so cool to finally find something good and diferent that does not require to spend your whole day in the kitchen!
I loved it and I’ll definitely be doing it again!! Thank you!
Jen says
I made this for dinner last night and my husband and I both scraped our plates clean! I love to cook and am working on eating way more plant-based this year, which ultimately impacts my husband too since I do a lot of the cooking. I love to cook, and this recipe delivered exactly what you promised! Thank you for providing me with lots of inspiration for plant-based recipes that even my husband will love :)
Carrie says
This is my favorite fall recipe. I have made it several times just for myself. I have even made it for my boyfriend, who usually prefers meat dishes. He loves it too, which is good but means no leftovers for me! I have also made it with butternut squash and with conventional sweet potatoes, but I think it’s better with organic sweet potatoes. And I always double the chickpeas.
Joanne Valentino says
This is amazing! I made it for my fiancé and I and he is normally a bit picky when it comes to new recipes….. he loved it! There are so many amazing flavors including sweet and savory and it is very filling. I can’t wait to make it again!
Paul says
I was not expecting to like sweet potatoes with anything other than butter, or some type of sweet sauce, but this turned out really well!
Sabrina! says
I used tahini instead of hummus, so I jazzed it up with cumin, cayenne, dried parsley, and dried oregano along with lemon and garlic. I’m not a fan of dill so I excluded it completely. I also added scallions to the tomato & parsley mixture. My fiance who general finds my vegetarian cooking “too healthy” and “not filling enough” cleaned his plate.
Sarah says
I just made this, and oh my goodness, the sauce! I could eat that every day.
Kelly says
I made this last night and I found it okay. I have some simple taste buds, so this recipe had too many flavors for me. I did everything they said, even added the toppings (except the chili garlic sauce), but in hindsight I should have just let it be. One mistake I definitely made was adding too much lemon juice when making the sauce. Make sure you don’t do that! I also used store-bought hummus which probably had a lot of extra unexpected flavors in there too. Another note, eat it in a bowl, it’s just easier to eat that way. All in all, it wasn’t bad, but it wasn’t amazing.
Rachel says
I made this for the family this week and it was great. The kids didn’t complain, which is saying something. The flavors go well together and it is not a difficult meal to prepare. If you like spice, adding a little chili garlic sauce really is delicious.
Claire says
I made this recipe tonight – it was delicious!!! My 9 year old son couldn’t get enough, big hit with the whole family. I grilled chicken thighs, with salt, pepper and paprika to go with it, easy, quick, healthy dinner.
The bonus was having made the sweet potato and broccoli salad at the weekend and then having the left over dressing for this for tonight supper.
Thanks so much for posting!
Haricha says
Love it :D I made it really simple (uni student haha) but it was still really good. ^^
Denise Piastrelli says
Have made this dish three times now and it is incredible! Love the complexities of flavors. I added extra seasonings to the chickpeas. Wonderful combination of sweet, savory and spicy. Thanks Dana!
sharon says
We have made this the last few years for Thanksgiving. After the first year, when we had trouble baking the potatoes until they were soft, we boil and mash them to make a nice (easy to serve and share) casserole. It is fantastic.
Linda says
Wow this was absolutely fantastic. It came out so pretty just like the photos. The flavors are amazing and it’s super filling. I substituted tarragon for dill and omitted the parsley otherwise made it as described. Glad I doubled the recipe for the three of us as it disappeared. Will definitely make again !! Thank you so much for the terrific recipe!!!!:)
Rosemary says
I am a nanny for a 1 year old and a 2 year old and today I decided to try this for lunch. The one year old can’t get enough!! The two year old was dubious at first but she loves it too. Unfortuneately, we didn’t have any hummus so I couldn’t make the sauce, so I substituted with a Greek yogurt-dill sauce. It’s not vegan, but it is absolutely delicious and still pretty healthy. We also didn’t have any chili sauce, but since their babies, I think it’s better that I made the tomato topping without it.
Normally, I don’t eat a lot of chickpeas or sweet potatoes but this is one of the best meals I’ve tried out in a while so I will definitely be eating more of them now!! :)
Grace says
Just made this and it was divine! I used think instead of hummus and added some caramelized onions and spinach on top. Probably my favourite lunch of the week!
Sally says
We just ate these up and i agree, i may never make anything else for lunch! They were FANTASTIC! Thank you!
Fabmumof2 says
Made this last night! It was terrific. Super easy, 30 minutes! My two young teens enjoyed it too. I didn’t have any dill, but I don’t feel that was lacking as this dish is very flavourful. I used garlic hummus, so opted not to add the additional garlic. And the BONUS was that my dish looked just like the picture (how rarely that happens!!)!
Sue says
YUM!! I made this for the first time the other night and it was a hit. I substituted cilantro for the dill, because my husband is not a dill guy, and it was delish. Will definitely make it a regular. Thank you!
Christine says
Possibly the most fall food to make and who doesn’t love fall?! This recipe was an absolute hit!!! All of the ingredients just pair so well together! I think the dill/lemon/hummus sauce my most favorite part of this recipe. Can’t wait to make this again :)
Amelia says
Dana, thank you so much for this recipe. It was so delicious and so easy. Your recipes recently got me out of a cooking rut and for that I’m so grateful.
Laura says
We make this once a week, every Tuesday night! And when my husband is running a long trail run he craves this with more carbs the night before. Thanks!
Dee says
I normally love absolutely every recipe from this site and I was sure this would be the same (there are some other sweet potato dishes on here that are divine!). Sad to say that this just didn’t come together quite right for me. One and a half tablespoons of minced garlic was far too much for that sauce. I ended up having to significantly thin it out with almond milk and even then it was a runny, garlicky mess! I found tahini too bitter for the sauce as well and would recommend sticking to hummus. Also be careful to check the chickpeas for ‘doneness’ well before the sweet potatoes. I soak and boil my own chickpeas and they’re much smaller than conventional canned ones which means they roasted really quickly and ended up being quite dry and crunchy. This is mostly a tale of ‘should have known better’ on my part but I hope my experience helps others to avoid similar issues!
Laura says
I hope that you try again! It’s our favorite!
Fabmumof2 says
I took my chickpeas out a little early and did not add the extra garlic as my hummus was garlicky.
Hollis says
I ran into the same problem with tahini. I had no hummus but tons of tahini and so mixed in a generous amount. Holy jeezus so bitter! I tried to thin it with water and hide the bitterness with more garlic and dill to no effect. I then thought adding the main component of hummus might save it, so I added about half a can of blended chickpeas. That helped dramatically.
Super dig the sauce now, but I don’t think it works at all with just tahini as a base.
mands says
this was so good! i didnt have coriander so i substituted za’atar (my favorite spice of all time) and i used cilantro instead of parsley for the topping and the herb sauce. i threw in some pomegranate seeds too. perfect way to welcome in fall :)
Barbara says
Oh my gosh – just made this, it is delicious! As promised, it didn’t take long to make. I didn’t have parsley and topped with arugula and chopped tomatoes & red onion. Wonderful, love the garlic herb sauce, it makes the dish!
Danielle C. says
Delicious! Will definitely make again, but I think next time I’ll double the chickpeas :).
David says
Just made this! Best random vegan recipe I’ve found online ever!!!
Thanks David! Glad you enjoyed it. Thanks for sharing!
bluekimmee says
This has become a staple in our household. I have made this for the family and it is an easy meal to bring to a friends house. I love the simple hummus sauce and the combination of sweet potato, tart lemon and spices. Excellent dish!!!
Anne-Julie Caron says
This is amazing. I’m eating it right now. Easy to make and soooooo flavourful. The dill is a great touch! Wow! That is so far my favourite of yours!
Mariam says
I made it and my whole family loved it! I modified it a bit by omitting the garbanzos because we were already eating beans that day so I din’t want to be too much, but it was still delicious!
Dustin Collett says
Very good. Had an Indian feel to it which I enjoy quite a bit.
Jill says
Great recipe! I’m trying to make more plant based meals. Your site is amazing!!!
Claire says
This was delicious. And far exceeded my taste expectations. I did use coriander instead of dill and parsley as that’s the only fresh herb I had in. But I loved the combination of soft sweet potato, with crunchy spiced chickpeas and the houmous dressing with fresh tomatoes. I will be making this again for sure. Many many thanks for sharing.
Susan Reid says
Quick and easy dinner with ingredients that my whole family loves. Perfect!
Alexina Aron says
Thanks for helping me discovering that drenching sweet potatoes in tahini is the most marvelous thing ever. Yours truly.
Susan says
I just made this. I absolutely loved it. I used rather large sweet potatoes – so I ended up cooking everything for an additional 10 minutes. Came out perfect. (I did not spread out the garbanzo beans I used – just a pile of them – and they were perfect)
I used dried parsley (no fresh on hand).
I used a variety pack of multi-colored tiny heirloom tomatoes – OMG… YUMMY!
I ate 2 servings – so stuffed… but dont feel guilty. Its all good for you. I couldn’t help it!
Thank you for the recipe – this is a keeper.
Andrea says
Wow! Thanks for this. Made it tonight and we loved it xx
Romeo G says
This was delicious…. the variety of textures made it a “foodie” experience. I added GOAT CHEESE on the top of tomato topping and used cilantro in place of parsley. Roasting the garbanzo beans to a ‘crunchy’ state added more texture.
Miranda says
Just bought your book. It’s moved up to my number one favorite, instantly. An Absolutely stunningly beautiful book, and the recipes we’ve made so far have been amazing. We have vegans and gluten-frees in our family, so your recipes are a life-saver. Truly, everything I’ve made so far from your recipes (I’ve been getting them online till now) tastes like something you’d get in a really good restaurant, and would make anyone happy, vegan/gluten free or not. Thank you! <3
Lilly says
Just made this. So delicious! I added poblano peppers in with the sweet potatoes and chickpeas, and used cilantro instead of parsley. Great recipe.
Melinda says
Made this tonight, and it was GREAT!! Pretty much my entire menu is from you! You’ve truly made our transition to vegan so much easier! Thank you!! ❤️❤️❤️
Delfina says
Crazy good recipe! Really interesting flavors, very different than anything I’ve ever had. The first bite with the garlic sauce, I didn’t know if I liked it…2nd bite onwards, I loved it! Maybe it was so different that I didn’t quite know what to expect at first? Looking forward to leftovers tomorrow!
Delfina says
Just roasted some chickpeas with the same seasonings to eat in another dish. I think this my absolute favorite seasoning for chickpeas now!
Fabmumof2 says
I agree, the seasoned chickpeas were amazing! And so simple!!
Tiff says
If you’re thinking about trying this recipe, STOP THINKING + START COOKING! Oh my, I think this is my third time making this meal in the past 2 weeks, I’m in love. It’s so filling, which is great because my boyfriend and I seem to have endless appetites, so this meal is perfect, we’re both always stuffed! Making it again now ! Thanks so much!
Nurul says
How long does the garlic sauce last in the fridge?
Rachelle Reyes says
made this dish, turned out delicious! i would like to know how long the garlic sauce lasts in the fridge too!
3-4 days
Sam says
Just made this tonight and omg they are amazing!! Definitely will make again, my mom and I both loved these and it’s so quick and easy
Maryanne says
This is a lovely, quick and easy recipe (as are all of your recipes we have tried) and we loved it. I did grill my chickpeas for less time rather than put in with sweet potato and I lightly grilled my tomato as this brings out the sweetness of them and instead of parsley I added a small amount of blanched spinach. Keep the great ideas coming we are really enjoying using your great ideas. Thanks
Jordan says
My omni guy made this for dinner the other night and it was amazing. He’s not a big cook, we usually cook together and he does the prep while I do more of the actual cooking, but he managed this recipe with ease. So simple, yet so tasty and nourishing. Great as leftovers too, though next time we’ll double the sauce to last for all the potatoes (I added a little avocado when the sauce ran out). It was a great meal for us to have together, we strive to find meals that are great standalone vegan options that he can add his own meat or cheese to later, he had a pork chop with this and thought it all went really well together. He’s always claimed he doesn’t even like sweet potatoes!
Nicolo M says
Dear God this recipe is AMAZING!!
My girlfriend made this for me for dinner a few nights ago and I was in Heaven for sure!!
I’m already a sweet potato lover, but this took the sweet potato game to a whole new level ???
Jacqueline says
This is amazing! I cooked the sweet potatoes separate from the chick peas, which I baked in a dish. Once cooked, I layered the sweet potatoes, chick peas, sauce, then tomatoes in a dish to serve. My kids gobbled it up!
Vivian says
Love this recipe! It’s already a family favorite. I skip the olive oil completely though, and line the baking sheet with parchment paper instead. I also don’t use oil on the garbanzo beans. Still delicious, but less fat! Thank you for a great recipe. The flavors blend so wonderfully.
Megan says
This is such a delicious and satisfying recipe! I’m a teacher in South Korea, so finding certain ingredients – and not even exotic ingredients by any stretch of the imagination – can be difficult. Luckily, I’m able to find everything on this recipe list at my local grocery store. This has quickly become my favourite meal – I have it every single weekend! Thanks Dana for all your great work :-) :-)
courtney says
This was AMAZING! I have never cooked a really involved dinner before as a college student, so this was a little advanced for me. I made this for my finace’s birthday (who has done the cooking) and all he kept saying as he ate was, “Wow,! Wow!” The different flavors complimented each other so well, especially the lemon and the dill. I will definitely make this again
Ally says
J made this for supper last night a d it is so delicious. We loved the crunchy chi k peas with the sweet creaming texture if the sweet potatoes. I made a tahini dressing with lots of fresh garlic, dull and lemon. Filled with parsley, tomato and cukes. This will be a false e for a long time to come. Thank you. I love being vegan!!
Ally says
Yikes I shoulda checked that comment. When I tried to post last night it timed out on me so I tried again today and my comment is barely comprehensible I meant fave not false and topped not filled. Thanx again!!
Ally says
I made this for supper tonight and it was just delicious!! I bought a bunch of sweet potatoes at market today and was wondering what the heck to make with them so I googled “vegan recipes with sweet potatoes”. And there was your recipe! I stuck to it pretty faithfully except added some turmeric, just because I try to get a lot of turmeric in every day. I used strictly tahini as I’d made a batch of hummus today and already had quite a lot of it. Added some diced cukes with my fresh parsley and tomato and voila! My husband loved it too. So much flavor and texture and goodness. This will be a fave for a long time!! Thanx!
Taya says
One of my fav dishes! Just love it. Only change I make is I warm up the chickpeas and spices with olive oil in a pan for a few min. Just enough to warm them thru. I wasn’t a fan of them crunchy. Other than that, just perfect!!
Dayna says
These sweet potatoes are an instant family favorite! I definitely added salt and extra garlic and dill to the tahini (and a little bit of olive oil) because I didn’t have hummus- so delicious! I cooked my sweet potatoes and chickpeas on the same bake sheet with foil and they both turned out perfectly.
Thank you so much!
Bonnie says
This was a combo taste sensation to die for! Fresh but complex. Making all the parts was a little time-consuming, but completely worth it (and there definitely are times when I already have sweet potatoes baked and hummus made). Instructions a little vague but I tossed chickpeas in spices without oil and roasted only 20 minutes, halved sweet potatoes took 30 min. Really really great recipe, thank you.
Ash says
Thank you for more specifics on the timing!
Marianne says
My husband and I LOVED it, thank you!!
Sheena says
This looks sooooo delicious! I’m always on the lookout for vegan dinners that are savory and filling. Thank you for sharing this awesomeness :)
Paula says
Delicious! Made it for the first time and it is very easy to make and it tastes divine!
Jessica says
How long do you roast the chickpeas for
Paula says
I roasted for about 20 min and it worked fine
Shelby says
I’ve made this at least once a week for the past year; it’s just THAT GOOD. My boyfriend told me this is his favorite way to eat sweet potatoes… Thanks for creating such a wonderful staple!
Wow! Thanks Shelby!
Kath says
oh just yum !!!! Its still coolish enough here that I can light my oven and was looking for a new way with my chickpeas. This will also be great as a cold dish !
Allison says
This was yummy and creative. I was doubtful at first but the savoriness is really tasty! Especially when you add the parsley and grape tomato. However, the chickpeas were very dry and chewy. I did enjoy the overall taste of the dish but next time I’ll bake the chickpeas for less time.
A says
This was AMAZING! Easy too. My non-vegetarian husband loved it as well!
Ingrid Galvis says
I thought I would leave a comment about this recipe. It is by far my favorite recipe that I have made on your website. I have it at least 1 or 2 times a month :D I tried making the tahini sauce with cashew butter instead, and it came out delicious! Definitely worth the try.
Jennifer says
I made this today and it was delicious! You were right, the mix of flavours was so good! I changed the tomatoes for uncooked red bell pepper because I don’t love raw tomatoes, but it was still so good! Thank you!
Nic says
My husband and I absolutely loved this dish. I will definitely be making it again.
Alina says
We loved this recipe, easy and fast weeknight dish!
I didn’t have parsley on hand, so i used basil instead. It looks very impressive assembled. My 3 year old enjoyed crunchy cheack peas and i will make them in the future for a healthy snack on the go… I served this with tabouleh salad on the side for over all mediterranean plate. Thanks so much for sharing! I know this one would be back on our table
Tracey says
OMG I LOVED THIS!
I caught his recipe in a buzzfeed article and decided to give this a try. I can’t believe how savory and delicious this is! My neighbor up the street came over and tried this. She states that she does not even like sweet potatoes, but took home your recipe. Very delicious and beautiful meal.
Side note: Did you use cherry or grape tomatoes in this recipe? I see the listing called for cherry tomatoes, but you have grape tomatoes in your photos. I also cooked the chickpeas in a separate pan, and put them in the last fifteen minutes with the sweet potatoes. They would have completely dried out that long in the oven.
I can’t remember now, but maybe grape tomatoes? Glad you liked it, Tracey!
Damita says
It really needed salt. Very unhappy with the way recipe turned out. The chickpeas should never be cooked with the sweet potatoes. It dries them out and they become hard and nasty. The chickpeas especially needed salt.
Interested says
What is the chili garlic sauce exactly?
Tracey says
Its ciracha sauce!
diana says
Wow wow wow this potatoes are sooo delicious. My favorite so far! Thank you