Mediterranean Baked Sweet Potatoes

GFVGVDFNS
Jump to Recipe
Big bowl of Mediterranean Baked Sweet Potatoes

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, this one on hospitality, and this one on minimalism. Good stuff.

Several halved skin-on sweet potatoes

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.

Big bowl of freshly roasted halved 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.

Drizzling dressing onto our Mediterranean Baked Sweet Potatoes recipe
Using a spoon to add tabbouleh to Mediterranean Baked Sweet Potatoes

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.

Plate of gluten-free vegan Mediterranean Baked Sweet Potatoes alongside ingredients for making them

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!

Plate of Mediterranean Baked Sweet Potatoes for a healthy vegan meal

More Vegan Sweet Potato Recipes

Close up shot of a bowl of gluten-free vegan 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.
Author Minimalist Baker
Print
Bowl of Mediterranean Baked Sweet Potatoes for a simple and healthy vegan meal
4.90 from 673 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Entree, Side
Cuisine Gluten-Free, Mediterranean, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? Best when fresh

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)
  • 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).
  • 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 and parsley with lemon juice and setting 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

*Adjust number of sweet potatoes per person, and buy organic when possible for best quality and flavor. And slice into quarters instead of halves to speed cooking time if on the larger side.
*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.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 308 Carbohydrates: 54.7 g Protein: 10.9 g Fat: 6.1 g Saturated Fat: 0.7 g Polyunsaturated Fat: 1.8 g Monounsaturated Fat: 2.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 400 mg Potassium: 609 mg Fiber: 11.9 g Sugar: 10.4 g Vitamin A: 18597 IU Vitamin C: 7 mg Calcium: 115 mg Iron: 2.5 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:




  1. 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

  2. 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?

  3. 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!

  4. 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!

  5. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love it! We’re so glad you and your husband enjoyed them. Thanks so much for the lovely review! xo

  6. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  7. 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.

  8. 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.

  9. 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!!

  10. 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.

  11. 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.

  12. 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!

  13. 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.

  14. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!