Mediterranean Baked Sweet Potatoes

New found love! I always have had sweet potatoes with peanut butter but I think with garlicky hummus and parsley salad, it tastes even more hearty with bursting of flavors. Thank you!

This was delicious! Easy to make and I loved the flavor combinations. The dressing was super yummy. Will definitely be adding this to my go-to recipes!

I made this for the first time and it was pretty darn good. Not mind-blowing, but I will certainly make it again. I followed the recipe almost verbatim, except I realized I did not have any dill come cook time. I also used garlic hummus, so I did not add any extra garlic. I served it with a side of toasted whole wheat pita bread and thought it was a good, easy and healthy meal. I am a little stumped as to what else to serve with it that would be vegan and would compliment the dish without taking a lot more time. I also thought it needed a little heat, so maybe I should get some of the mentioned chili garlic sauce. Thanks for posting the recipe!

This was super yummy! I didn’t have any of the extra optional toppings, just the parsley, otherwise followed the recipe exactly and found it prefect. We tend to eat a lot of protein and vegetables, so I was taking a chance on this meatless meal, but…success!

My fiancé and I are not vegans but have decided to try healthier foods. Being a southern girl sweet potatoes growing up were in a casserole with marshmallows on top! I was surprised that the chickpeas were not real flavorful with all those spices but not bad. I probably should have used salt but so much for healthier! 😬We liked everything else and it was surprisingly filling! I followed your recipe other than I didn’t have the parsley but used cherry tomatoes. They were great with the lemon juice, oil, salt, and pepper! Thanks for broadening our palettes!

A truly delightful and delectable recipe … appealing to the eyes and to the palate in the very first attempt ! Was loved by everone in the family ❤️❤️🎖

I made this tonight and it was so delicious! I did improvise because I didn’t have some things on hand. No dill for the hummus dressing so I used adobo seasoning with roasted red pepper hummus and half a lemon. Yummy! For the tomato topping I diced ruby red cherry tomatoes, fresh cilantro, red onion, scallions, and lemon juice. Otherwise followed recipe. Will definitely make again!

I was looking for ways to incorporate sweet potatoes into my diet. So glad I found this recipe. Loved it though I changed it a lot, lol. I used the beet hummus that I’d made the day before and I didn’t have tomatoes so I sauteed some onions with red bell peppers. Also added some diced pickled cucumbers on top. The sweet potato and chickpea base is soo versatile. Will be making this again and again.

Light, fresh a satisfying! All the flavours work really well together, good as a side dish, a meal or a big snack. Even the chickpeas by themselves are tasty to snack on!
We had half of a medium sweet potato each with a side dish and are very full.

Once again your recipe doesn’t disappoint! Perfect blend of flavor and texture! The dill sauce makes this divine. Instead of topping the potato with the cherry tomatoes, I made a small side salad: arugula, cherry tomatoes, and red onions with a dressing of rice vinegar and lemon. Yummy! (That’s 3 of your recipes this week!)

This is SO good. I have never been a big fan of sweet potatoes but have recently started eating them as part of an anti-inflammation diet. The sweet, spice and acid combo of this recipe is amazing. I forgot i was eating sweet potatoes and maybe even like them now 😉 another 10/10, Dana ♥️

Delicious!!!! A huge success at home. Thank you!

This was amazing. I always make your desserts and finally tried one of your vegan dishes and it did not disappoint. Thank you for making cooking fun again during this year of quarantine. Everything you make is sooo good. My mother in law gave me an A+ for this dish!!

Made this tonight it was delicious! We pan fried some vegan sausages, sliced and added to the plate.

Oh MY! This is delicious! Everyone loved it in my house. I made the recipe as written with the exception of the chili garlic sauce because I didn’t have any.

This recipe was so delicious . Thank you for providing such an amazing recipe. Btw i added the red onions like the video had it. I think it would be good to make that part of the recipe along with parsley and cherry tomatoes. The added bonus is that i feel good after eating it!

I only made the garlic dill sauce. It was really delicious but, based on my palette, needed 2x hummus vs. what the recipe called for to balance out the garlic and lemon. I used dried dill but I think fresh dill would’ve made this a 5 star sauce!

It was quick and easy to make, and had most of the ingredients already which was great. It’s filling and fresh. The sauce is super yummy I wish I made more. I added figs and pomegranate to the tomato’s which made it super fresh.

This was the perfect, low-effort but super tasty meal I was looking for on a cold, rainy night. I almost didn’t bother making the garlicky tahini sauce as I was feeling really lazy but *so* glad I did as it was a star in its own right and really brought everything together. Will definitely be adding this to our rotation of weekday meals! x

This is one of my favorite sweet potato recipes! So packed with flavor! I use roasted red bell pepper hummus for the extra flavor addition. Sometimes I chop the sweet potatoes and put them in the air fryer. This is also the recipe that got me into parsley. So tasty 😋

On a quest to eat more sweet potatoes since I’ve never really liked them, but need some more variety in my meals. These are amazing! I thought they were seasoned wonderfully, the sweet potatoes, chickpeas, tomatoes, parsley all melded together perfectly. Making again this week, though I’m going to change the sauce. Not a huge fan of the sauce. So maybe the lemon tahini sauce?

Either way, very delicious, super easy, and reheats great the next day, too!

Super easy to make and perfect for lunches to carry to work! As I was making it, I realized the hummus I had in the fridge had gone bad.. rather than making it fresh or running to the store I decided to use non-fat greek yogurt in its place and ended up making a tzaziki style dressing. It was still super delicious, especially with the tomato and parsley toppings!

Seriously underseasoned dish based on your recommendations. Needed more salt, more…everything. This is a typical…western approach to ‘exotic’ dishes, thinking that certain flavors will scare American palates.

I’ve made this twice and it was delicious. I added fresh chopped jalapeños and mint leaves to the hummus sauce, and topped my bowl with homemade garlic sauce (labneh), cherry tomatoes, chopped Persian cucumbers and cilantro. An extremely tasty and filling meal that’s become a week night staple at my house. Thank you for sharing this!

I made this within the 30min timeframe. Super easy to make and very yummy. Will definitely make it again. I made my own humus which I pack with alot of flavour so the sauce was very lovely(didn’t have to use as much liquid as specified)

Made this for dinner tonight. It was a big hit. I spaced chickpeas with the cumin, coriander, etc., before putting it into the oven to roast. My husband isn’t a fan of sweet potatoes so he had regular potatoes. I didn’t have any hummus so I used baba ghanouj as the sauce and it was delicious! Served halloumi on the side. I’d make it again for sure!

Made this tonight. My husband has requested that we have it every week. Easy and great flavor!

I made this for my mom and I today. LOL we only had one big sweet potato but it was enough for the both of us. My mom was surprised that the chickpeas roasted in the oven. Such a beautiful recipe! Thank you so much! Next up: Roasted Red Pepper Pasta!

I am the worst cook in the world but even I can make this, and IT IS DELICIOUS. I love making it for friends and have someone on their way for lunch right now! So tasty it’s hard to believe it’s both vegan and healthy.

Loved this so much we added it to our family meal plan rotation. So easy to make and delicious every we time we make it!

I just made this as suggested and I might be one of my favorite things I’ve ever eaten!! Outstanding!

Holy Moly, coming from an Arabic background, I was hesitant to use Hummus dip as a sauce, but but but I completely understood why you choose Hummus as the dip. This dish was so good that we even ate our lunch portions for dinner.

this was so good! when i first tasted the hummus dip I didn’t think I made it right (even though I followed the instructions) but when I ate it all together, it tasted amazing!
PRO TIP for the chickpeas – I like to wash them in water, and if you fill the bowl up completely, the little skins float to the top, makes it much faster to take them out.

Another recipe from minimalist baker that doesn’t disappoint! I’m a long time fan of your recipes and had to try this one when I came across it. It turned out DELICIOUS! Surprisingly very savory, initially I was hesitant about how sweet potatoes would pair with the rest of the ingredients. I would definitely make this again. I added tatziki to mines as well.

Oops forgot to vote …Scrumptious, so satisfyingly nourishing. I added sliced red pepper on top. Love the crunch of the roasted spicy chickpeas. This one will become a staple dish.
Thanks Dana!

Just made this as a last minute dinner for myself. Had all of the ingredients on hand minus dill, cumin and coriander. Honestly this was amazingly delicious. 10/10 can’t wait to eat this again!!!

This was incredibly good and easy!! The dressing – wow. I can’t wait to make it again! Thank you!

My daughter and I made this and it was delicious. Everyone ate it, including some kids. I used a Creole seasoning on the chickpeas instead, because of the kids taste buds. The sauce was great. I lined the potatoes up on a pretty serving tray and drizzled the sauce over, then sprinkled the chick peas across them all. (We didn’t do any other toppings.) It was a beautiful presentation. I printed Dana’s
e-book so I could choose more recipes to try. I love that she includes gluten free recipes because we need them over here!

Dana, this was FABULOUS. Wanted to avoid another trip to the grocery store and use what we had on hand. Other than the tomatoes I had everything I needed at home! I subbed jarred roasted red peppers for the tomatoes – great pantry friendly swap! This was super flavorful, filling and healthy.

I did a quick Google search looking for vegan sweet potato recipes and your recipe came up. Made it for dinner – minus oil. I added some spinach on the side to boost our greens. The flavors and seasonings were delicious and also accented the spinach. Another Minimalist Baker success! Thank you!

I think I already rated this recipe, but I’m back!
I have made this recipe more times than I can count and I’m still SO obsessed with it. I’ve also given the recipe out to friends, all who have loved it.
One of the times I made this, I realized I didn’t have cinnamon for the chickpeas. I used allspice instead and it came out really good! So that’s what I use now instead of the cinnamon. Just wanted to share :)

Because I paired the sweet potatoes with the shawarma cauliflower steaks also found on this site, I changed the chickpea spice mix to za’atar for a little variety…plus homemade hummus. Great way to keep middle eastern spices on a vegan menu. Thank you

Wow, this was SO good! We definitely want to have it again. It tastes even better than it looks and it looks beautiful! Also, it’s more filling that you would think. Not much to clean up as far as pots and pans. Thank you for all your delicious recipes Minimalist Baker!!! <3 <3 <3

Sooooo good!
I made this for dinner and it was perfect! I didn’t have a lemon for the sauce and it was still delicious without it.

I loved this recipe! The seasonings on the beans (especially the cinnamon which I was skeptical of!) went great with the sweet potatoes. The sauce on top added a nice zing to the whole dish. I subbed great northern beans cause my husband isn’t a huge fan of chickpeas and it worked well! I added tomatoes and pickled red onions and it gave a great freshness to the dish. Definitely will be making this one again. Thanks Dana! ❤️

This was great!! Did not use dill but was still awesome!!

Oh my. Please marry me.

Or if not that’s also cool, so long as you keep dreaming up these amazing recipes! I’ve been vegan for a couple of years and have been quietly making bad copies of your amazing recipes for years, md finally have the hang of them.

These turned out amazingly, and I will make them again and again! Thanks a lot!

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Love this recipe. I’ve made it a number of times and I love how tasty and easy and healthy it is. Thank you! x

I make this recipe regularly. I often add quartered kalamata olives and chopped spinach. I just passed it on to someone starting to eat more plant based…yeah! I love it and everyone I make it for loves it. T

I didn’t change anything, except added a chicken meat, because we are not vegetarians ;) …so tasty.

came out superb! i just increased each spice by 1/4 tsp and added red chilli powder for heat.

Oh my goodness! These came out delicious! Thank you for a superb recipe. I only increased spices (around 1/4 tsp more) and also added red chilli powder. Pakistani love spices!

I made this and it was so good! It’s definitely a dish I will make again and again! So tasty, thank you :)

Loved it!

My daughter’s getting married in the spring and she’s asked me to make something that would set off the featured menu item; roast pig. This is it! I’ve tried it (I don’t even like sweet potatoes) and it must be the garlic and dill – this can’t fail.

Thank you!

Thought it was 5 stars the first time ?

Love, love, love! Really takes the natural flavors of each of these ingredients and enhances and transforms them. Absolutely delicious.

This is our favourite meal to make! We have made this dish a couple times a month, for the last three years. We use yellow (light) flesh sweet potatoes instead of yams and green onion instead of parsley. BF and I have slight variations in spices, I stick to the recipe and he wings it. This recipe is easy and so so delicious!

My boyfriend and I are giving a vegan diet a try. And let me tell you, we are pleasantly surprised! All of the food we have made so far has been so immensely packed with flavor, filling, and satisfying—no animals harmed.

That said, this recipe has 100% made our “will make again” list! It’s got to be the easiest one we’ve tried yet, which is great for two busy college students like ourselves. Not only is it easy, but it’s also filling and packed with flavor. I am normally not a tomato fan, but this presented them in a way that had me savoring each bite.

Thanks for the lovely recipe! We will be back :)

I cooked this dish for a vegan friend, and it was a smash hit, both with her and one of her carnivorous friends. Best of all, it was so easy to make. Thank you very much. Aviott, Vienna, Austria

I loved this! We eat stuffed sweet potatoes about once a week so this was a nice change-up! The toppings were super fresh and herbaceous. The only thing I would do next time is make more of both the sauce(I used tahini) and tomato-parsley mixture, as we loved both so much. Will definitely make again!

Had to switch to all purpose seasoning but tastes amazing lovely contrast with the spicy chickpeas, sweet potato, and cool sauce!

Loved this recipe! Thank you for the great quick dinner!

This is one of my go-to meals now. I almost always have everything on hand to make it. It’s quick, easy and combines many of my favorite flavors. Roasting the sweet potatoes ahead of time makes it even faster for my busy weeknights running kiddos around. I change it up from time to time, sometimes adding zucchini that I roast alongside the chickpeas or some quinoa for even more nutrition, but more often than not I have it as written because it’s just great as-is. Thanks for putting so much goodness out into the world!

Forgot to give our rating!!

This was fantastic and so simple to make! I added diced avocado to the tomato/parsley topping and used lime juice in place of lemon. Definitely worth a repeat.

I made this tonight, it is SO amazingly good!! Followed the recipe just about exactly, it’s a perfect, no guilt meal. I took a pic of my dish, it looked so good!! Thank you!

Made and tweaked with what I had after a long day at work.
Baked sweet potato,
Tinned chickpeas, didn’t roast,
Leftover cooked chicken,
Creme freche,
Cherry tomato, lemon juice, fresh basil leaves.
Added ground pepper and garlic salt.
It was divine.
Thank you.

This was so delicious! Both my husband and I loved it! No tomatoes and parsley, but the chickpeas and garlic herb sauce were all it needed (this time).

I have been wanting to make these sweet potatoes for some time now, and finally had the chance today when I had to scrape together dinner based on what we already had in the house (busy weekend, did not get to go to the grocery). I had every ingredient on hand except fresh parsley, so I used dried parsley and it worked just fine. I thought they were delicious and my hubby, a sworn carnivore and semi-reluctant eater of vegan fare, loved them too. I loved the crunchiness of the roasted spiced chick peas with the softer texture of the sweet potatoes. The garlic herb sauce (I used hummus and tahini because, why not) and tomato were the perfect toppings. A very satisfying meal indeed!

Excellent, easy, and fast. I will definitely be making this again soon! I put in an extra clove of garlic and used Caraway seed instead of dill because we were out. It was delicious! My partner and I are looking forward to having the leftovers for lunch tomorrow.

Absolutely delicious! I’ve made this several times now and it’s the perfect meal! I also add chicken. Thank you for all your delicious and healthy recipes!

This was so delicious! I had to improvise a sauce (mayo, milk, lemon juice, hot sauce, chili powder, crushed red pepper flakes) because the ingredients your recipe called for, but it was absolutely yummy. Even my 15yo daughter who isn’t really a sweet potato fan, listened to me when I suggested she try the three together – sweet potato, chick peas, and sauce – in the same bite. I will return to this often. Thanks for such an easy and delicious meatless dish.

I made this for a weekday family meal. I chose to make some modifications to better fit my family and ease of eating. I instead chopped the sweet potatoes and roasted them as bite sized pieces. I cooked some wild rice, and used some left over falafels as well. Having the sweet potatoes small made eating them a lot easier and we weren’t, therefore, chasing chickpeas across our plates! Of course the presentation wasn’t as beautiful, but all the flavours remained the same. The sauce was great and I used tahini instead of hummus, as I felt there was plenty of chickpeas in the meal. It was simple to make as the oven did most of the work. My family devoured it, and my father who was over working, chose to stay for supper instead of going home to see what mom was making!

Such a great meal! It did not take long to cook at all, and my husband (an avid meat-eater) loved it. Thank you!

I loved this! Super easy and satisfying. I want to try the sauce with hummus rather than tahini next time. I also replaced chic peas with Brussel sprouts. Super delicious would recommend to plant based eaters!

Made this for dinner tonight for my picky vegan boyfriend tonight. He said he wasn’t hungry but would try it as I made the effort. His only comment was that it would have been great with some more heat. His plate was clean!!! Next time I’ll add chilli. I thought the recipe was easy to follow and was absolutely delicious and filling. Left overs for tomorrow and just can’t wait to have for lunch. Thanks for the wonderful recipe.

This might be the highest Deliciousness-to-Difficulty ratio I have ever encountered in a meal. The chickpeas make such a wonderful side dish to the sweet potato — all I added was some roasted spinach, and it felt like a surprisingly well-rounded, hearty meal despite being so simple. This recipe was truly really easy to cook, so healthy, and CHEAP to shop for, too! I skipped the dill and parsley because I just did not feel like buying herbs, and it was still plenty flavorful :)

Absolutely delicious!
Thanks for the idea. The flavors blended together perfectly.

I made this for Thanksgiving Eve dinner and everyone loved it. I did double the tomato and parsley topping, and next time I would double the hummus sauce as more would be better. It is for sure a keeper recipe.

I made this tonight and it was a big hit. Since I had no oven available to me this evening, I cut up the sweet potato into large chunks and steamed them stovetop with a touch of water and olive oil. I pan-roasted the chickpeas with all the herbs and spices. I used the hummus along with a big tablespoon of peanut butter, and the garlic, herbs and spices to make the sauce. I had the cherry tomatoes but no fresh parsley unfortunately, but used dried parsley. Flavors were bursting, great textures, a really delicious and filling dinner, perfect for a cold night. Thank you for the great recipe!

I am addicted to this recipe! I eat this at least once a week and could eat it every day it is so yummy

This was delicious! I made it in a scramble last night when I realized I was totally prepared for Thanksgiving but forgot about the meals leading up to Thanksgiving. Ugh. The recipe was easy, used ingredients that were already in the house, and was so, so flavorful. Thanks for saving our Tuesday night!

Delicious. Such a flavorful combination. I added a used tahini for the sauce and added a little dill pickle juice to intensify the flavor and cayenne pepper for a little kick.

Delicious

This was fantastic! I made it exactly as written except I cut the sweet potatoes into thinner pieces so they would cook faster. This is the best new recipe I have tried in quite a while and I will definitely make it again. My best friend and I both went back for seconds.

This was SO delicious!!! It will definitely become a regular for me. I didn’t have any hummus, so I used the tahini version instead. Definitely needed more lemon, garlic, and salt, but was SO delicious! The fresh parsley on top is a must – really livens it up. I like heat, so I added some Trader Joe’s Zhoug Sauce (if you’ve not tried, get some asap!!) to the top as well, and the flavor mixed perfectly. Thanks for the delicious new addition to my recipe collection!

We had this fantastic recipe tonight. Delicious! Our sweet potatoes took longer to cook so we had to take the chickpeas out for a while. I don’t even like sweet potatoes very much, usually!

So good! Cooking the sweet potatoes face side down gives them a nice caramelized glaze. I added a touch of red onion to the salad. Thanks for the recipe!

We made this for a dinner of mixed vegans and non-vegans. Everyone loved it! I’m slow at cooking and usually it takes me way longer than the estimated time to finish preparing a meal. But this one I can truly finish in 30 minutes, so it has entered the dinner rotation.

On an especially busy week, I’ll make a double portion of the salad and sauce. I save it in the fridge so that the second day we eat this I only have to bake some fresh sweet potatoes and the meal is ready!

Just made this for dinner (with a few spice substitutions). Delicious fall meal idea and super easy to make! I added pan fried red peppers and goat cheese as well. I will definitely make again, as well as the sauce for other dishes.

This is AMAZING!! The tahini base is so good I don’t even want to try the hummus one. I use the oil/spice leftover from coating the chick peas to rub the sweet potatoes, which I find gives the sweet potatoes even more flavor. This keeps really well too, just store the pieces separately and combine when ready to eat. I always run out of tomatoes first because they’re so good. Honestly the smoky plus crunchy plus sweet ticks off all the boxes — a real winner!

This is literally my favorite meal ever! I’m a bit lazy and mash the sweet potato with the spices, tops with the garlic hummus sauce, and add broccoli with Lemmon juice. I made this for myself like 5 days a week. And it’s super good for weight loss!

This is honestly so delicious and easy!! While making it I realized I didn’t have chickpeas but cooked up some quinoa instead and it was still great.

This is the most delightful way I’ve ever eaten sweet potatoes! I loved the crunchiness of the spiced chickpeas, the sauce, and the marinated toppings. I used tahini as the base of the sauce, and it did require more garlic, lemon juice, and a little salt to bring out the flavor. When I have a little more time I’ll make the hummus. For the toppings I chopped up a tomato, used dried parsley and fresh basil because that’s what I had on hand. I didn’t have any chili garlic sauce, but it was amazing just with these ingredients marinated in lemon juice. Thank you for this gourmet recipe!

Quick, easy, and delicious!! The garlic + dill + lemon + tahini combo is BOMB! I left out the cumin and subbed cilantro for the parsley. Soooo gooood.

Excellent Recipe! I love the flavor combination & the ease of this. Realized I didn’t have coriander & was out of cinnamon when I started making this & it was still wonderful. Recipes like this – where you can use things you have on hand – make me extremely happy. Also, once dressed nicely on a plate, it looks like you worked a lot harder than you did (which is always a plus)! I used tahini for the garlic herb sauce & it was great. Also, this method of cooking sweet potatoes is a winner!

This is amazing! I just made it, the combination of flavours is perfect! Thanks so much for this recipe, a new favourite for sure!!!

OOOOOOPPSS!!!

I failed to complete the rating part w/my original commentary – so please count this as Part 2.
ALSO – I had enough for a 2nd round of this dish and decided to use SALSA because I forgot to go pick up some tomatoes and WOW!!! That’s yummy too!! I do enjoy how versatile this dish is, thanks again!

This recipe is amazing! I think my husband and I have made it every couple of weeks since finding it. It comes together really easily and quickly, AND it’s healthy and delicious! I like to add just a bit of olive oil, salt, and pepper to the tomato and parsley mixture – it ends up like a light tomato salad that goes all over the potatoes. Thank you for creating this dish!

My husband balked when I told him that upon returning home from the hospital he would be following an anti-inflammatory diet. This was the first recipe I used, and he is totally sold. The flavors, textures and overall visual presentation are just amazing. I had tahini on hand and used that and it was great. I’ll be making this again and again.

super yummy! was craving some kind of dish with sweet potatoes and this recipe came up, made it for my fiancé and me and we both loved it! i had to cut down on the lemon because my fiancé has stomach problems with too much acidity but it turned out delicious anyway, such a lovely balance of flavors and healthy too! definitely will be making this recipe regularly from now on

Alright, I gave this one a try and I think my head may explode from all the yumminess!!!
First – out of tomatoes so I added raw onions to the parsley/lemon juice mixture.
Second – I encourage everyone to play with flavored hummus for the sauce!!! I used jalapeno and HOLY COW!!!
Third – My chickpeas roasted too fast so I’ll have to work w/my oven.
Finally – this was a great food adventure!

Thanks so much for sharing!

My family loves this, in fact I make it nearly every week in some form. Also, hooray for roasted chickpeas, now I can’t get enough of them!
For a super easy variation on toppings, I like thinly slicing a shallot then add it to a small cast iron pan with whole cherry tomatoes and a bit of honey. Let it roast with the potatoes and chickpeas until the tomatoes and shallot became gooey and delicious (no sauce needed). Also, Trader Joe’s sells a Dukkah spice blend that is really amazing with sweet potatoes and chickpeas. I add it before roasting. Thank you for your delicious and inspiring recipes!

Just..WOW! Thank you for sharing this recipe. It’s a nice change of pace from other flavors, and I ended up using tahini in the sauce, which was super yum. I did add a touch of maple syrup, just to take the lemon edge off. I’m guessing I had a larger lemon (and I didn’t measure—I know, I know).

I diced the sweet potatoes and roasted them that way instead of halving them. Gives a nice texture and cuts down cooking time even more. Also added diced avocado. I wished I had doubled the parsley/lemon garnish. So delicious. Will toss leftovers with spinach for lunch tomorrow and make another batch of the garnish to mix in.

Last night we made these for our supper!

I can’t tolerate chickpeas so these were my modifications.
– Swapped the chickpeas for roasted white beans
– Made a big tabbouleh salad (chopped parsley, cherry tomatoes, diced onion) for a heavy handed garnish
– Used tahini instead of hummus for the dressing
Everything turned out phenomenal!

I made this for a vegan dinner guest and it was lovely. I found the parsley a little overwhelming so next time I’ll go lighter on that, but the potatoes were perfect and the chickpeas were interesting and that sauce was amazing – I would totally mix that sauce for dipping yam fries. Yum Yum!

I scaled down the recipe and made it for one, it was FANTASTIC! I will definitely make it again. I never leave comments on recipes, but this one really stood out as original, delicious, and plant-based. Thank You!

-I made the sauce using mainly tahini with a dash of store bought hummus (Grandma’s Hummus is the best!!) and added some salt – turned out great. About to make it again and double the recipe to have for lunches for a few days!
-Mixed the parsley/tomato salad with kale, leftover herbs, lemon juice, and added some chopped almonds on top for the side salad/potato topper. Highly recommend!
-Paired the rest of the meal with some grilled chicken and Israeli Red Cabbage salad. Simple to make and a crowd pleaser! Thanks so much Dana!!!

Awesome! Tried it with some red peppers in the hummus and yummyyyyyy

Incredible and complex symphony of flavors! I did modify just a little: I used cilantro instead of parsley, and the juice of a whole lemon for the sauce, instead of half. I was a little hesitant about combining all of these ingredients in a meal. But this was delicious and filling.

Delish! Roasted the sweet potato and cooked the chickpeas on the stove with all the spices. The sauce went well with everything else. I will definitely make it again!

I just started the Arbonne 30 days to healthy living today and wanted to be sure I’m satisfied, both regard to feeling full and enjoying full flavors.
This recipe was very easy, full of flavor and I’m completely satisfied.
I didn’t have any dill so I used a little rosemary and a little thyme. This sauce can be used for so many things.
Delicious!

This is a staple in our house now – we’ve made it for years and we love it. Always returning to it as a flavourful and delicious recipe! The chickpeas are such a nice crunch with this dish, too! Thank you so much!

I made this tonight and it was seriously so good it had such a good combanation of flavors. I followed the recipe exactly except when I pulled out the sweet potatoes to add the chickpeas I sliced up a pear and laid the thinly sliced pear pieces on top of the sweet potatoes and drizzled them with a little bit of organic blue agave nectar and then sprinkled them with cinnamon and continued roasting them for another 25 min. It was amazing with the added pears but I think it still would have been amazing without them. I loved this recipe I will definitely make this again soon! Thanks for the recipe!

I tried your recipe, it was delicious. Thank you for sharing this recipe.

I made this the other night, and it was incredible! My husband and I loved all of the flavors together, especially the spiced roasted chickpeas. Thank you!

I made this dish this evening after a Barre3 + yoga class, & it came together effortlessly!! My husband & I absolutely loved it, & I felt a little fancy when I drizzled the beautiful sauce over top. So wonderful!

Love this recipe, super easy and delicious! Has become a regular favourite in our house. Because I love salad, I add avocado, cucumber, basil and baby spinach to the salad and make it more of a side salad… tastes amazing!

I am teaching myself how to cook and often look for recipes that are healthy without sacrificing flavor. The video was really great and gave me a visual boost of confidence on how I was going to tackle the recipe. I LOVED how this turned out!! The flavors were incredible and I felt so proud to serve this. My boyfriend is a meat lover so I was amazed when he inhaled it and went for seconds! The sauce is something I will use for other recipes in the future. Thank you again! Happy cooking:)

This is a regular for us. Its easy and delicious. I like to add some chopped mint and red onion to the parsley tomato to amp up the Mediterranean flair. So good!

I made this today and it was yummy. I overbaked the potatoes/chickpeas. I tend to do better with timers than “check on that.” But I can tell it’s all yummy. I love all the lemon juice.

My wife and I loved this recipe! Really yummy. I did not add any garlic because my wife had a sensitivity to it. Still great! I added mint to the tomato topping which worked well too.

This recipe is so tasty!!!!!
Yum!!!

Works very well and tastes great! Thank you soooo much :-)

Absolutely delicious! I’ve been looking for a good vegan sauce to add to my Greek and Mediterranean dishes and the one for this recipe is it :)

OMG so delicious…my husband couldn’t say enough good things about it. Thank you for posting. This will become a favorite I’m thinking.

Delicious recipe and yummy dressing. I used tahini as suggested as it’s what I had on hand. I generally don’t like tahini dressings. This one was super yummy. I topped mine with cooked kale and a toasted super seed/grain mix since I don’t like parsley or raw tomatoes. Your recipes have been a god send since transitioning to a plant based diet. The hardest part is choosing which recipe to try next.

This recipe is awesome! I would’ve never guessed how well all the ingredients paired with each other. It was so easy to make which was a huge bonus. Thank you for this recipe. I will definitely make it again.

I just made this. Were the chickpeas supposed to be crunchy? I wasn’t a fan of the flavor on them. I did however enjoy the garlic hummus sauce. I’d make this again but probably without the chickpeas. Or maybe just plain roasted.

I am trying to have more plant-based meals in my diet and this has to be one of my favourite vegan meals yet! I didn’t have any parsley so I substituted it with basil and it was so good!

This was sooooooo good! I made the sauce two different ways – with greek yogurt and with hummus – LOVE the hummus version so much more! Being a serious lover of all things dairy this really surprised me.
It is winter so I didn’t try it with the tomato/parsley topping.

This is in my dinner rotation now! This is great even with chickpeas straight from the can, no seasonings necessary. Tastes amazing with the tahini garlic herb sauce from the recipe, or with homemade tzatziki :)

What an interesting twist on a baked sweet potato! My husband is a big meat eater and he actually loved this dish! I will definitely make it again. What I loved most was the dill sauce. I only had tahini at home and next time I think I’d double the sauce because it was sooooo sooooo good.

I’m OBSESSED with this recipe! I make it about 3-4 times a week for dinner. So cheap, fast, easy, and flavorful! I always mash up the potato in a bowl mix in the chickpeas and hummus sauce then add broccoli with lemon juice. Best recipe ever, thank you ! :D

The instructions are confusing so are we supposed to use almond milk for the sauce or you have an option to use either?

Made this (scaled down for 2 people) to use up a 1/2 can of chickpeas I had leftover from making something else. This was honestly the best new meal I’ve made in a long time. Thank-you so much for the recipe; I’ll be making at least once a month! :)

Made this today and it turned out AMAZING! Needles to say, I cleaned my plate (twice) :D
Thank you for this recipe!

There isn’t a single recipe from Minimalist Baker that I don’t absolutely love — and this one get a special crown. I don’t typically leave comments either so you know this recipe is a yummy one. I made it exactly as the recipe says and used water instead of almond milk in the tahini. It is one of those recipes I go back to again and again because it’s easy, delicious, and makes great leftovers. I love packing it up for lunch at work. I put my sweet potato and the toppings in different containers. I heat the potato and chickpeas together in the microwave and then top it with the tomato and tahini. Thank you Dana!!!

Wenn Made thus tongiht, and fortunately people loved IT, i also did. Thank you for sharing. Yummy

I made this just as the recipe said, it was absolutely amazing! Definitely going to be having this again and again!!

i adore minimalistbaker. but i did not enjoy this recipe. i had my reservarions about it bc of the conflict of herbal and sweet. i wanted to like it, however i could not stomach it, each aspect of the meal was perfection on its own. i think the toppings would be better on a none sweet starch like rice or quinoa. thank you though for teaching me how to make these awesome mediterranean toppings.

I made this recipe and loved it! I used half hummus, half tahini, extra lemon juice, fresh dill, salt, and pepper for the sauce. It was delicious! I made some plain steamed broccoli as a side and drizzled the sauce on that, too. I will be making this recipe again!

For a little over 3 months we have been (attempting) to embrace a vegan whole food diet. With many failures under our belt … this recipe was a true winner! It was quick, simple and delicious.

Placed the sweet potato in the oven, walked the dog and came home to assemble all the ingredients together easy as and total Bliss!

Surpringly easy and really good!

Another amazingly super delicious recipe!!! This is the fourth recipe I try and keep getting impressed from the simplicity and yet the end effect, both in look of the dish and taste!!!! I am adding to the fav list! Thank you so much, Dana! Xoxoxo

I made this tonight and it was WONDERFUL! I was a little unsure of the tomato/parsley/lemon topping but I added it…no need to have worried….it was a really good compliment to the dish. Also the garlic herb sauce is truly amazing and so easy to make.

I made this for the first time a couple of months ago and just keep coming back to it! I want to live in a bowl full of this garlic herb sauce.

All the family loved this which is rare thank you xx

Just made and devoured this for dinner. This recipe is fantastic on so many levels: a variety of flavors, colors, and textures—-all delicious—-beautiful to look at, and a wonderful change of pace with the spices on the roasted chickpeas. Easy to sub for preferences. Thank you for this great meal idea. My husband and I both love it.

This is one of my absolute favorite go to recipes. It is quick and easy to assemble. I also love that it doesnt have a long list of ingredients. I have made this for friends/family many a times and its always a hit. Thanks for an AWESOME recipe

My wife and I tried it a few months ago. Wonderful! My youngest daughter has since become vegan, and I hope to make it this weekend to impress her.
Nicely done!

Question for you. My husband made these last night for dinner and they were amazing! The garlic sauce was quite harsh. There aren’t any instructions on cooking the sauce. Is the garlic sauce supposed to be raw? Just wanted to confirm.

Just made it, Just loved it, Just tagged you on instagram! Super flavorful and delicious! Keep ’em coming Minimalist Baker!