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.
Sophie says
I was really curious and a bit skeptical about the taste of all of this mixing, but I have to say that I was incredibly surprised : this meal has so many different flavors which combined very well. Sweet and tasty. I ate it like this with a bit of boulghour and it was amazing. Thank so much for sharing this recipe !
Support @ Minimalist Baker says
Yay! We’re so glad you gave it a try and enjoyed the result, Sophie. Thank you for the lovely review! xo
Carrie says
This recipe is absolutely delicious!! The sweetness of the potatoes, the spiced flavor of the chickpeas, the garlic sauce (!!!), and the salad topping…. wow. My husband said he could eat this every night. I agree!!!
Thank you so much!
Support @ Minimalist Baker says
Whoop! Thank you for this amazing review, Carrie! We’re thrilled to hear you both loved it! xo
Karen says
SO warm and comforting on a cold and rainy night! (I’ve wanted to make this for awhile.) As with other MB ecipes I can come closer to the time estimate if as much as possible is prepped beforehand- I guess I am a slow chopper and slicer:)
In this case I had small containers of hummus frozen ( from your recipe) and while the texture isn’t great for a dip it works perfectly when blended into other things. Like this! Plus I freeze chopped extra fresh herbs, so that’s another time saver.
I didn’t have tomatoes and I used a chili crisp sauce, but otherwise followed the recipe exactly. Thank you for another tasty and healthy combo of flavors!
Note- I semi fussed with the canned garbanzos by rubbing in a towel but about half still has their skins. In my toaster oven at 400 degrees they came out crispy.
Support @ Minimalist Baker says
Yay! We’re so glad you got to try the recipe and enjoyed it, Karen. Thank you for the lovely review and for sharing your modifications! xo
Kim says
Made this today for supper. It was absolutely delicious. Loved the crunchiness of the chick peas with the softness of the sweet potatoes. I think the toppings are key. I used the lemon garlic sauce and also the tomato/parsley/red onion in lemon and they both complemented the dish beautifully. I had some seasoning called mediteranean seasoning and it worked great with the other seasonings . Very full flavour and enjoyed this recipe.
Support @ Minimalist Baker says
Amazing! We’re so glad you enjoyed it, Kim. Great idea to use that seasoning! Thank you for sharing! xo
Riya says
Me and my family have completely different tastebuds. However, surprisingly, we all ended up loving this! I am a picky eater that likes to eat more clean flavors, and my parents prefer more of a south indian style of cooking so it was fun to experience a match for us all.
The tomato and onion salad was familiar, and was a nice crisp addition. The hummus went so well with the dish (The “sauce” is so important for dishes like these!), and I have to say the cinnamon worked wonders alongside the rest of the spices with the chickpeas.
I thought the flavors complemented each other well, and immeidiately had to forward this recipe to other family members.
Thanks for sharing :)
Support @ Minimalist Baker says
Whoop! We’re so glad this one was a hit with the whole family. Thank you for sharing, Riya! xo
Daphne says
This was so good! I found out about it through your weekly recipe inspiration email from a little while back.Thank you! 🫶
Support @ Minimalist Baker says
Aw, we love this feedback, Daphne! Thank you for sharing! xo
Leah says
Lovely, quick , easy and delicious. It’s a favorite here!
Support @ Minimalist Baker says
Whoop! Thank you for the lovely review, Leah! xo
Alison Sanders says
Loved this recipe! Hearty, flavorful, and didn’t leave me feeling too full or weighed down. My one modification was baking the chickpeas on a separate sheet pan and finishing with a broil for extra crispness. I’m still not great at making crisp chickpeas but I needed extra oven time for them to crisp enough for my liking.
Support @ Minimalist Baker says
Lovely! Thank you for sharing, Alison! xo
Annie says
We love mediterranean flavors and this dish is great. A couple of notes for people who don’t know how to roast chickpeas – they must be dry. Dry, dry, dry. Drain ’em, rinse ’em, toss them in a dry towel, pat with a paper towel to remove all moisture before tossing with olive oil. Roast the sweet potatoes cut in two, get some oil on the cut surface and roast face down. Use a silpat or parchment paper to preserve all the caramelization on the potato. I raise the heat to 425. I use Tahini instead of hummus for more in-your-face sesame flavor – add extra garlic, salt and lemon to taste. The combination of the sweet potatoes, chick peas and the Tahini sauce is so good, it’s a super satisfying midweek supper and any leftovers are scarfed down the next day for lunch.
Support @ Minimalist Baker says
These are great tips! Thank you for sharing, Annie! xo
Rosemarree says
Not good. The canned chickpeas don’t roast properly, maybe because you are trying to roast them in the same pan as the sweet potato? Maybe because they’re canned? As others have mentioned the flavours in this recipe don’t go well together. The tahini sauce is too heavy for the sweet potato. The salad is a mismatch too. Not sure where all these good reviews are coming from …….the recipe doesn’t work.
Support @ Minimalist Baker says
We’re sorry this one was a miss for you, Rosemarree!
Roy says
I can’t agree. My wife and I loved it. The recommended proportions are perfect.
rachel scott says
I thought it was delicious too, but how did you get the chickpea to roast right? The person that mentioned that was so right
Emma says
This was delicious! My meat-loving family enjoyed it. The sauce was really tasty, the dish overall had great flavor. It was also filling and simple to prepare. I served with some naan bread and cucumber slices. Will definitely make again. Thanks for a great recipe!
Support @ Minimalist Baker says
Amazing! We’re so glad it was a hit with the whole family. Thank you for sharing, Emma! xo
fiona says
these potatoes tasted like a dream. best meal ever.
Support @ Minimalist Baker says
Yay! We’re honored you love it so much, Fiona. Thank you for sharing! xo
Julie Mann says
So the pictures you show are not sweet potatoes, their yams. Would your toppings work just as well on sweet potatoes as they do on yams?
Sweet potatoes are white inside and tan on the outside and they’re more like a mildly sweet potato so I’m not sure the toppings would work or not.
I went searching for toppings for sweet potatoes and all of them are using yams, which is a whole different taste. It just gets confusing. Thanks for any answers you can give.
Support @ Minimalist Baker says
Hi Julie, yes, feel free to use either!
eli says
Hi Julie. I noticed you have it backwards, yams are the ones that are white in the inside. The sweet potato is more of an orange color and they’re sweeter than yams. There’s different kinds of sweet potato’s like purple ones but in this recipe it’s definitely a sweet potato. Just wanted to help (: have a good one
Julie says
thanks, Eli…when searching the web I kept getting differing views.
Isobel says
Awsome dish very easy to make and great for left overs for lunch. Highly recommend with marinated chicken.
Support @ Minimalist Baker says
We’re so glad you enjoy this recipe, Isobel! Thank you for sharing! xo
Annie says
I think this is the first review I’ve ever left on anything, ever – this recipe was seriously that good…
Highly recommend doubling the chickpeas so you can snack on them to your heart’s content. If you’re feelin’ a little spicy, you can add a pinch of cayenne ;) 10/10 would eat again!
Support @ Minimalist Baker says
Yay! Great idea to double the chickpeas for snacking :) Thanks so much for taking the time to leave a review! xoxo
Pauline says
I have your cookbook and have been making this for a while now. It’s something that I crave if I haven’t had it for sometime. It is so satiating just love it. I have got all the ingredients ready so that I can make this for dinner tomorrow.
Support @ Minimalist Baker says
Yay yay! So happy to hear you enjoy this one, Pauline. Thank you for sharing! xo
Chloe says
My husband and I loved this recipe! Since we like more protein, I halved the sweet potatoes and added two chicken breasts to the sheet pan. I just seasoned the chicken with the same seasoning as the chickpeas (minus the cinnamon). I also did without the onions (to save on cutting time) and the chili sauce (just don’t prefer it). We loved the combination of flavors! It is such a tasty, fast, and well-rounded dish and the best part – only a cutting board and one sheet pan were used, so easy clean up!
Support @ Minimalist Baker says
We’re so glad you both enjoyed it, Chloe! Thank you for sharing! xo
Penny DeVenuto says
I really did not like this side dish. The flavors/texture did not complement each other. Cannot understand how people enjoyed this dish unless maybe if they’re vegan and don’t have many choices for dinner.
Support @ Minimalist Baker says
Bummer. Sorry to hear you didn’t enjoy it, Penny!
Patricia Montana says
We were vegan for 12 years but no longer. My most favorite plant based recipe EVER is this one! I really could eat it every day, the flavors are more than the sum of their parts. I would double the chickpeas (so darn good) and use tahini instead of hummus and since I’m not partial to parsley, I used cilantro. I’ll still make this! I love your cookbook also. Oh, the crowning touch, the chile sauce! Thank you!
Support @ Minimalist Baker says
We’re so glad you enjoy this recipe and our cookbook, Patricia! Thank you for sharing! xo
Caroline says
I’ve made this a few times now and it’s always delicious, so much flavour for very little effort!
Support @ Minimalist Baker says
That’s what we’re all about here :) We’re so glad you’ve been enjoying the recipe, Caroline! xo
Mandi says
It looked pretty, but the taste did not live up to its appearance. The flavors did not complement each other.
Support @ Minimalist Baker says
So sorry you didn’t love this one, Mandi!
Michelle says
this was quick, easy and delicious. My very picky daughter even enjoyed it.
Support @ Minimalist Baker says
Whoop! We’re so glad you and your daughter enjoyed it. Thank you for the lovely review, Michelle! xo
Valerie R. says
This was Great! It hit all my points, quick, easy, healthy and did I say QUICK! Thank you for sharing!
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed the recipe, Valerie. Thank you for the lovely review! xo
Carmen McKnight says
Hands down THE MOST DELICIOUS RECIPE!!!
Support @ Minimalist Baker says
Whoop! We’re so glad you love this recipe, Carmen. Thank you for the amazing review! xo
Jenny says
Thankyou for this delicious recipe. I have made it several times now and my daughter has asked me to share it with her.
Support @ Minimalist Baker says
Amazing! We’re so glad you’ve been enjoying it, Jenny. Thank you for sharing! xo
Danielle says
I made this recipe because we’re trying to eat more water-soluble fiber. I omitted the sauce, but made the sweet potatoes and toppings as directed. Even the kids liked it!
Support @ Minimalist Baker says
We’re so glad it was a hit with the whole family! Thank you for sharing, Danielle! xo
Magdalena R. Naylor says
Who created this strange recipe? I’m not a novice to cooking but this dish is terrible! Hummus sauce, which is made from chickpeas, poured over backed sweet potato, which is not part of Mediterranean diet, covered by backed chickpeas. So redundant.
And this recipe got high marks by hundreds of people? No negative reviews? How strange. Something does not add up.
Jeni says
It’s one of my favorite recipes! My friends at work love it too! Everyone has different likes though, and that’s ok!
Anna Lisovskaya says
We just had it for dinner. We have just moved in our new house so I wanted to make something effortless but festive. This recipe for sweet potato now is in my keeper cookbook.
Support @ Minimalist Baker says
We’re so glad this recipe is a keeper for you, Anna! Thank you for sharing! xo
Brenda Johnson says
Oh SOOOOO good!!! The leftovers are equally good (just keep it all separate and throw together/heat in microwave before topping with the tomato salad). Why did I never think to cut my potatoes in half to speed up cooking?!?! Another winner!! Thank you Minimalist Baker ;)
Support @ Minimalist Baker says
We’re all about those speedy potatoes! Thank you for the lovely review, Brenda! xo
Kaye says
Really enjoyed this, so much flavour, love the garlic.I didnt add any salt, I try not to use salt. This recipe was so easy and delicious .will definitely make this again. Thanks for a great recipe, btw I used avocado hummus,thats what i had in my fridge, turned out great
Support @ Minimalist Baker says
We’re so glad you enjoyed this recipe, Kaye! Thank you for sharing! xo
Annie Dimick says
I am starting to feel convinced MB can not really *cook* at all. Please note that I did not say baking – I’ve had a lot of success with the baking recipes on MB. This recipe – along with many others – was downright awful. I made it exactly as written. First of all, let’s talk about how important it is to salt your vegetables. Zero salt on the sweet potato itself, as well as the chickpeas. A pinch?! Bland, bland, bland. The chickpeas were so chewy, they were almost inedible. The tahini/hummus sauce – I can’t believe 3 garlic cloves were recommended because I only put two and it was *overwhelming*. I am still tasting garlic 12 hours later! It needed much more lemon and a splash of olive oil to even taste remotely okay. The whole assembly itself was kind of a weird idea (I initially thought, Mediterranean sweet potatoes .. hmm), but I went with it because I needed to use up ingredients in my fridge.
This blog could use a few suggestions: first of all, please do us all a favor and get rid of all of these ads, or at the very least, pare them down. It’s so difficult to navigate the website. Second of all, read “Salt, Fat, Acid, Heat” and incorporate some basic cooking techniques. Third of all, if every single recipe suggests to basically “alter the recipe as you see fit with a little bit of this, a little bit of that” – listen, I get wanting to give people flexibility in their cooking, but you need to at least provide a good basis in the first place to work off of. We know we can do any of that if we want to. It seems like a convenient way to hide behind poor cooking technique.
moonie says
Why not get rid of the ads yourself? Just install Firefox and get Ublock Origin. That’s what I do and I haven’t seen an ad on the internet for years. It’s very naive to expect people to just give up their source of income (online ads) for your personal convenience.
Rachel says
My husband is usually in charge of cooking, but I take over when he’s busy. This was the perfect meal to cook when both of us were tired after work but still wanted something delicious and nutritious!
Support @ Minimalist Baker says
We’re so glad you enjoyed the recipe, Rachel. Thank you for the lovely review! xo
Riana says
Hi!
If I make this to eat as a main dish, what can I add to make it a tad bit more filling?
Support @ Minimalist Baker says
Hi Riana, you could serve with tofu (or chicken if not vegan) seasoned with similar spices. Hope that helps!
Jenny says
This recipe was a winner! It was delicious and full of incredible flavor. This will definitely be added to our supper rotation.
Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed it, Jenny. Thank you for the lovely review! xo
Cuca says
I made this as a side to lamb kebabs and wow.. it was pure delicious perfection. The sweet creamy with tangy tomato and parsley along with the nutty crunch of the chickpeas was an almost out of world experience.
I even hoarded the leftovers so I didn’t have to share the next day!
Support @ Minimalist Baker says
We’re so glad you enjoyed it! That sounds like an amazing combo. Thank you for the lovely review, Cuca! xo
Natalie says
Honestly, I thought I wouldn’t like this because I’m not a huge fan of sweet potatoes. Well, I was wrong. This is delicious and I’m adding it to my regular lunch meal prep rotation. I used tahini instead of hummus for the sauce and an obscene amount of garlic. My husband is vegetarian and we struggle to find recipes we both like. If you cook the sweet potatoes cut side down (which I did accidentally), they taste like you cooked them on a BBQ which is actually pretty tasty.
Support @ Minimalist Baker says
Whoop! we’re so glad you both enjoyed this one, Natalie. Thank you for sharing! xo
Vincent says
Great recipe!
Support @ Minimalist Baker says
Thank you, Vincent! We’re glad you enjoyed it!
Meaghan says
So delicious. This is one of my new favorite lunches. I did not have red onion or fresh herbs, so used green onion & dried parsley instead. Also, I added my dry spices to the chickpeas after cooking them – but that’s just how I usually make them. There are so many ways to use this meal (in wraps or over a bed of greens, for example.) Thanks!
Support @ Minimalist Baker says
Love all your serving ideas, Meaghan! Thank you for sharing! xo
Ugochi says
So yummy!!! Thank you ❤️
Support @ Minimalist Baker says
xoxo!
Cindy Kautzmann says
I really enjoyed this! The chickpeas and sauce are a great filling for a wrap also.
Support @ Minimalist Baker says
Yum! Thank you for sharing, Cindy! xo
Aimee says
This is a new favorite recipe for me! We added cucumbers to the tomato-parsley mixture, and also lined our bowls with kale and quinoa. Super tasty and healthy. Thank you for posting this recipe.
Support @ Minimalist Baker says
Lovely! Thanks so much for sharing, Aimee! xo
Brendan says
I don’t comment often on recipes online as I appreciate people who’ve invested the energy to give us a new dish.
This however, is the worst thing I’ve made in my 44 years on this planet. It is bitter/garlicky, just plain off putting.
Avoid this recipe like the plague. It’s absolutely horribly awful in every way possible.
Support @ Minimalist Baker says
Bummer. Sorry you didn’t enjoy it, Brendan! This recipe is usually a reader favorite.
Kim says
Beautiful recipe!
I quartered the sweet potatoes, and added feta crumbles for serving.
My husband’s new favourite dinner, hands down!
Support @ Minimalist Baker says
Yay! We’re so glad you both enjoyed it, Kim. Thank you for sharing! xo
Rei says
Very tasty. I roasted the potatoes and chickpeas for 30 minutes. The roasting time was missing from the recipe.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Rei. See step 8 for the roasting time. It’s a little hidden down there! We’ll see if we can improve clarity as others have also mentioned having trouble finding it.
Gisele Millman says
Can I use Japanese purple sweet potatoes to make this dish?
Support @ Minimalist Baker says
Yes, that would work!
Dawn O. says
So good!!! I made the sauce with tahini and instead of the tomato topping, I did pomegranates and feta. This is a keeper!
Support @ Minimalist Baker says
We’re so glad you enjoyed it. Thank you for sharing, Dawn!
Pam says
This was great! Loved the sweet and savory flavors together. I added some capers to the toppings for a tiny bit of salty. I’ll definitely put this in the dinner rotation!
Support @ Minimalist Baker says
Sounds delicious! Thanks so much for the lovely review, Pam!
Ann says
Will the potatoes and chickpeas hold up well if placed in the freezer after cooking to eat at a later time?
Support @ Minimalist Baker says
Hi Ann, they would be okay, but definitely best when fresh!
Pam says
Wanting to make this later this week, but am wondering how long to bake the halved potatoes/chick peas. Your #2 instruction doesn’t really say. I’m looking forward to this delicious dish! Thanks.
Support @ Minimalist Baker says
Hi Pam, see instruction 8! Enjoy :)
Susan says
This recipe was amazing!! I’m so happy I tried it. I made it on a night that nothing but sweet potatoes sounded good- and it was absolutely perfect. Super easy, great delicious flavors, and quite hands off for how delicious it was. :) Thank you for sharing!!! Your recipes are always amazing, and this one is no exception. If you’re reading this wondering if you should try it- DO IT!!!
Support @ Minimalist Baker says
Aw, thank you for your kind words and lovely review, Susan! We’re so glad this recipe satisfied your sweet potato craving. xoxo
Diana says
Very good and easy to make!
Support @ Minimalist Baker says
We’re so glad you enjoyed the recipe, Diana! xoxo
Lindsay Gray says
This was absolutely phenomenal!! It is one of my favorite recipes of all time. Thank you!
Support @ Minimalist Baker says
Amazing! We’re so glad you love the recipe, Lindsay. Thank you for the wonderful review! xo
Melissa Gillaume Cappaert says
Easy and Epic. I had been meaning to try this recipe for some time and I am SO GLAD that I did. Thanks for a great quick and easy recipe.
Support @ Minimalist Baker says
We’re so glad you got to try it and enjoyed the result, Melissa! Thank you for sharing! xo
Ruth says
This is a delicious and easy dinner. We loved the flavor combinations and mediterranean inspiration.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Ruth. Thank you for the lovely review! xo
leah says
Wanted a healthy lunch and to use up my sweet potatoes before they went bad & came across this recipe. It was so good! Loved the flavor pairings. I’m usually pretty basic when it comes to sweet potatoes, but this was a fun try. I detest chickpeas lol so I swapped for couscous (used the same spices). I’d definitely make this again and probably add some feta cheese next time.
Support @ Minimalist Baker says
Amazing! Thanks so much for sharing, Leah! xo
Ana says
I made this recipe. The flavor combinations didn’t work for me.
Support @ Minimalist Baker says
Sorry to hear that, Ana! It’s usually a reader favorite!
Orange Player says
Delicious. I have tried many of your recipes and I have yet to try one I did not like. I made a directed except I eyeballed the ingredients for the parsley salad. I never would have thought to put lemon on a sweet potato. I meant to take a picture but after the first bite, the rest disappeared.
Support @ Minimalist Baker says
Aw, we’re so glad you enjoy our recipes! Thanks so much for taking the time to leave a review! xoxo
Kim says
I made this, was tasty but the chick peas did come out a little dry.. but apart from that I’d make it again
Support @ Minimalist Baker says
Thank you for sharing, Kim! If you’d like the chickpeas to retain more moisture, we’d suggest baking for less time. Hope that helps for next time!
Jayne Burnside says
I just finished making this and all the components were easy to make but I cannot see that anyone could make this in 5 minutes as stated. You have vegtables (sweet pot/garlic/lemon/tomatoes/onions to clean and cut, a sauce to make and the chickpeas to spice. My prep time was an hour and I work fairly quickly. That aside, I am excited to put it together and try it (later today). Thank you for this healthy and delicious recipe. Sorry I can’t rate as I haven’t eat it yet, the sauce is amazing though!
Support @ Minimalist Baker says
Thank you for the feedback, Jayne! We hope you enjoyed it! xo
Kristy says
I loved this recipe. It was fun to make.I am new to Mediterranean cuisine. The sauce was definitely favorite part. Very creative recipe. The only bad thing was the chickpeas came out really dry. Not sure if that is how they are or I missed something. Thank you for the recipe.
Support @ Minimalist Baker says
Thank you for sharing, Kristy! We’re so glad you enjoyed it overall! Baking the chickpeas for less time will make them less dry. Another idea would be to use parchment paper instead of foil. Hope that helps for next time!
Tina Pecheos says
We will definitely be making this again!
We pealed the baked sweet potatoes and sliced them before removing from the pan. Then we added a bed of shredded cabbage to the bowl before placing the potatoes slices on top. I accidentally doubled the spice measurements but the chickpeas were great and the lemon garlic Tahini sauce was the star of the dish!
Thank you for a spectacular meal!
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed it, Tina. Thank you for sharing! xo
Deborah says
I just made these today and they were delicious. I followed the recipe as it was and my taste buds couldn’t be more satisfied.
Support @ Minimalist Baker says
We’re so happy you enjoyed it, Deborah! Thank you for the lovely review! xo
MB says
Amazing sweet potatoes! Our new favourite recipe!
Support @ Minimalist Baker says
Thanks so much! We’re so happy you enjoy the recipe! xoxo
Karen Alvarez-Delfin says
I love it!!!!!! I made it yesterday, and I really enjoyed this meal. A change: I used a Greek yogurt-base sauce that I had already made the day before (Greek yogurt, salt, pepper, garlic, lemon, dry mint, and olive oil.) I loved some much how the garbanzo beans turn out; I think next time I will roast two cans, so I can have plenty.
I will make it again and again, for sure!
Support @ Minimalist Baker says
Amazing! Thanks so much for sharing, Karen! xo
Renée St-Germain says
This is THE dish my very carnivorous son ASKS for!!! Served it to vegetarian friends and they said it was as good as eating in a restaurant! Full of different textures and flavors!!! The only thing I never get right is the hummus sauce. I always have to add water because it’s to thick and a dab of maple syrup (From Quebec, I add a touch of it every where! ;-) )because mine is always bitter. Maybe it’s the type of tahini I buy…
Thank you for all your wonderfull recipes!
Support @ Minimalist Baker says
Amazing! We’re so glad your son enjoys it. Thank you for the lovely review, Renée! xo
Angel says
Can I meal prep this? Is it good for heating up for atleast 3 days?
Support @ Minimalist Baker says
Hi Angel, like with most dishes (except soups/stews), it is best when fresh. But this one does reheat well too!
alyssa says
Hi, can i boil the potatoes instead of baking them? thank you
Support @ Minimalist Baker says
Baking adds more flavor, but you could!
Sherry says
Made this for dinner tonight. Followed the recipe exactly, and wow!… it was easy, so flavorful, satisfying and filling! A new favorite!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Sherry. Thanks so much for the lovely review! xo
Natasha says
This was absolutely delish! I made the microwave hummus also, and just WOW! I loved it so much and will be making this a routine meal. I appreciate you for sharing =)
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Natasha. Thanks so much for the lovely review! xo
Juliana says
Amazing! The only thing I have changed – added a feta (mixed with olive oil and zaatar) on the potatoes just in the end… So not vegan anymore – but so testy ! Thank you for the idea – saved my family dinner!
Support @ Minimalist Baker says
Lovely! Thanks so much for sharing, Juliana!
Yiva Black says
Delicious, filling and clean tasting. I used hummus, didn’t have dill but it didn’t need it. The salsa on top is a must – brings it all together .
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Yiva! Thank you for the lovely review! xo
Jamie says
This is so good and so filling! I used just one large sweet potato and made 2 larger portions as a meal… I left out the tomatoes and it was still perfect. I will definitely be adding this to my rotation of vegetarian meals!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Jamie. Thanks so much for the lovely review! xo
Rebecca says
I love this unique combination of flavors! However, I’m not used to the strong flavor of raw garlic and will probably try garlic powder instead next time. Thanks for sharing your creative recipes!
Support @ Minimalist Baker says
Thanks so much for sharing, Rebecca!
Tyler says
Loved the recipe but the video shows adding a red onion to the topping which makes everything so much better. Unfortunately it’s left out of the ingredients, and I would have missed it entirely if I didn’t watch the video. It’s such a small request, but I’d love to see it added so when I come back to the recipe in the future I’ll be able to shop accordingly.
Thank you for the great recipe and the matching video!
Support @ Minimalist Baker says
Hi Tyler, we’re so glad you enjoyed the recipe! We’ll get that adjusted.
Kelly says
This was wonderful! Only change I will make in future is to reduce the cinnamon a little bit. Thank you so much for kindly sharing your amazing recipes MB! I love your enthusiasm; always very inspiring and interesting. 😊
With great appreciation always,
Kelly in BC, Canada
Support @ Minimalist Baker says
We’re so glad you enjoyed them, Kelly. Thank you so much for your kind words and support! xo
Sandra says
This looks delicious. But I am allergic to sesame so cannot use hummus in the garlic herb sauce. Can you recommend a substitution?
Support @ Minimalist Baker says
Hi Sandra! You could make our white bean dip without the serrano peppers to mimic hummus!
Danielle says
This is a really simple, straightforward recipe that tastes good. I didn’t have time to cook our raw chickpeas so those didn’t get added, and we decided to skip the chili sauce. This is great as a main dish if you can add some tofu and veggies somewhere otherwise perfect for a side dish. I have never roasted sweet potato so quickly!
Ava says
This is one of my all-time favorite recipes! I make it many times a year and have been making it for ages since I first tried it years ago. It just has such a good balance of flavors, textures, and colors + it’s healthy and nutritional, just everything you need in a meal.
I personally always use the tahini in the sauce instead of hummus and it’s so good I could marry it! Also usually I skip the parsley from the tomatoes and just use green onions for the topping but it’s just as nice.
This also made me change my mind about dill which I am so grateful for! Dill has become a staple in many of my dips and marinades because of this recipe. Great job and many thanks!
Support @ Minimalist Baker says
Amazing! Thanks so much for the lovely review and for sharing your modifications, Ava!
Christina says
Made this tonight for dinner. It was so so good! My husband said he was going to put the hummus-sauce in his coffee, he loved it so much. Thx for the great recipe!
Support @ Minimalist Baker says
Love it! We’re so glad you and your husband enjoyed them. Thanks so much for the lovely review! xo
Bec says
Absolutely delicious and easy to cook.
Support @ Minimalist Baker says
Yay! Thanks, Bec!
Emilie says
Hey,
I lived your site but now really too many adds… it’s getting really annoying. I counted 10 adds in one page.
I understand you want to make money but with this approach, I won’t consult your recipes anymore.
Hope it helps,
Emi
Support @ Minimalist Baker says
We’re so glad you enjoy many of our recipes! Thank you for your honest feedback and sorry for any inconvenience, Emilie. We always try to optimize for user experience, while also having ads to keep the content free and high quality.
Sara says
Really enjoyed this one! I topped with tomatoes, cilantro, pickled onions and vegan feta. Yum! I’ll definitely keep this one in rotation.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Sara. Thanks so much for the lovely review! xo
Nicole-Marie says
Wow! This was absolutely delicious. All the parts come together for one amazing outcome. The garlic hummus sauce balances out the sweetness of the potato while the roasted chickpeas add a yummy crunch. I love the tomatoes on top for a blast of freshness. 10/10 Will make again.
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed it, Nicole-Marie! Thank you for the lovely review! xo
Alyssa says
I’ve made this probably a dozen times now and I love it every time. It is so comforting, filling, and fresh. Thank you!!
Support @ Minimalist Baker says
We’re so glad you enjoy this recipe, Alyssa! Thank you for the lovely review! xo
Bailey says
This is one of my staple dinners. I love this recipe! Easy to make, very flavorful and easy to prep so all you have to do I bake the sweet potatoes.
Support @ Minimalist Baker says
We’re so glad you’re enjoying it, Bailey. Thanks so much for the lovely review! xo
Christian S. says
This was a fun meal to prepare and, I thought, an interesting new use for sweet potatoes. I wanted the potatoes to have more of the seasoning flavor that was on the chickpeas. Could I coat the potato halves with the seasoning mix before I put them face down on the prepared baking sheet? Or maybe add the seasoning halfway through the baking process? Wondering if that is a bad idea.
Support @ Minimalist Baker says
Coating the sweet potatoes with the spices should work well! We do something similar in this recipe.
ML says
This is such a great recipe that is quick and easy to make. The garlic herb sauce is sensational. I felt full and content after eating this tasty meal. I didn’t have any parsley so used coriander instead and was still delicious :) Thanks for sharing!
Support @ Minimalist Baker says
We’re so glad you enjoy this recipe! Thank you for the lovely review! xo
Dana B says
This was fantastic! I used tahini and added the cherry tomatoes and parsley. WOW! Definitely felt like some out of an Yotam Ottolenghi cookbook but so much easier. I will make this again and again and again for my vegan and non-vegan friends/family.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Dana. Thanks so much for the lovely review! xo
Ella says
This is delicious but I can’t decide if it’s a main or a side dish. Found myself getting hungry again shortly after eating… any recommendations on what I could add to make it a bit more filling?
Absolutely gorgeous flavours and so so easy to make, definitely coming back to this one
Support @ Minimalist Baker says
Hi Ella, so glad you’re enjoying it. To make this more filling we recommend pairing it with hummus. Hope that helps!