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.
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 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!
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)
- 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 to 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, sauce and parsley-tomato garnish. Serve immediately.
-
Additional side ideas might include Hummus, Pita Chips, Baba Ganoush, or Persian Eggplant Dip. Enjoy!
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.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 4)
- Calories: 313
- Fat: 5g
- Saturated fat: 0.7g
- Sodium: 82mg
- Carbohydrates: 60g
- Fiber: 11.7g
- Sugar: 3.9g
- Protein: 8.6g
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!
Thanks so much for the lovely review and for sharing your modifications, Christine. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
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).
Thanks, Erika!
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.
xoxo!!
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!
Thanks for sharing, Samantha!
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!
So glad to hear it, Paula! Thanks for the lovely review!
-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.
haha yay! Thanks, Ayisha!
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!
Thanks, Marilyn!
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 sounds really delicious and I’m planning to make this tomorrow.
I was just wondering how long you bake the Potato and the Chickpeas?
I’ve tried to make rosted Chickpeas before and they’ve always turned out too dry or burned (you can tell I’m not the greatest cook ^^)
To your Note #6 to substitute Thahini if you don’t have Hummus. I just want to mention, if you have Chickpeas and Thahini you already have the main Hummus ingredients.
I just toss them with a little lemon juice, some salt and water for the consistency in the blender till smooth. I haven’t managed to mess that up till now, so its really easy ;)
Hi Nicole, we typically cook them for about 25 minutes. Cook time will vary depending on the size of your sweet potato. Hope that helps!
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.
happymiracleeats.wordpress.com
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:)
So glad you and your boyfriend both enjoyed these! Thanks so much for the lovely review! xo
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!
So glad you are enjoying this, Tara. Love your modifications as well! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
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 :)
Yay! We’re glad to hear that, Dane!
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.
We’re so glad to hear that, Tana!
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.
Yes, the chickpeas should be fairly crunchy in this recipe!
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!
Made this with my daughter who is disabled, so easy to make and very filling, we both enjoyed this.
I am just wondering if you are able to freeze the garlic sauce as we did not use all of this and im nut sure were use it up anytime soon..
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.
Whoop! We are glad your husband enjoyed this recipe :D
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?
You can use either water or unsweetened almond milk!
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! :)
Yay! Thanks for sharing, Hayley!
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!
Whoop! Sounds delicious, Lauren!
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!
We are so glad to hear that, Cynthia!
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
Woot woot!
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
Making the garlic herb for veggies tonight! Thank you!
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.
Do you bake sweet potatoes and chickpeas at the same time in the oven?
Yes!
Just made it, Just loved it, Just tagged you on instagram! Super flavorful and delicious! Keep ’em coming Minimalist Baker!
Is there somethimg I can use in place of the olive oil? I am trying to cook without using any oil.
Hi Olivia! Use this recipe for reference! Hope this helps!
This recipe is beyond good, tried it while ago and we have been daydreaming about it since so doing it again today because my boyfriend has been asking repeatedly for them. Had to stop and leave a comment. But then again, all your recipes we tried are divine, even impressed our lifetime long vegan friends when I cooked for them! Thank you so much for sharing them with us, you are enriching our lives big time.
Woot woot! Thanks for the kind words, Lidia!
I made these tonight for dinner, and my boyfriend who hates chickpeas and parsley devoured them. He said it’s one of our top 10 dinners and demanded that it become a new staple in our rotation. I also loved it, but I knew I would. Simple, quick, budget friendly and delicious!
Has anyone on Weight Watchers made this? If so how many points is it? It was amazing!
Made these tonight and they were DELICIOUS. I had a maple-garlic spice blend on hand that I rubbed all over the sweet potatoes in addition to tons of cracked pepper, and it was delicious with the rest of the ingredients (added a bit of maple to the garlic-tahini dressing just to marry the flavors and add a smidge of sweetness to the dressing). My only complaint is that it just wasn’t filling to me (this is ALWAYS my complaint when eating sweet potatoes); I was hungry within half an hour. This is likely because I subbed out hummus in the dressing for tahini. I preferred this, so next time I may just double up on the chickpeas, but larger potatoes, and make it non-vegan by adding some crumbled goat cheese to up the fat content a bit (although perhaps not since I love having this recipe as a good vegan stand-by).
I made this for my husband and I several months ago and we both loved it. It’s often hard to find plant based meals that are satisfying/filling enough for my husband, but he was totally full after 1 eating 1 sweet potato. The combinations of flavors is perfect- just like the recipe says- sweet, savory, salty, etc. I’m planning on making them again this week!
We’re glad you and your husband enjoyed it, Chan!
This recipe is absolutely amazing! very less prep and cook time, and a great option for meal prep!Thanks a ton Dana! I am in love with all your recipes :)
This turned out sooo delicious!! My husband loved it! The only thing I changed is I mixed sweet potatoes and regular potatoes cubed them and roasted in the oven. Your blog recipes are becoming a staple in our home :)
Thanks for sharing your recipe change, Yana! Glad you and your husband enjoyed the recipe!
woah, that was DELICIOUS! Thanks so much for the recipe! It’s definitely a keeper ;)
I made this for the first time today and it came out amazing!!! I can’t wait to make it for my friends next. I loved the flavors.
I’ve been meaning to make soemething like this. I will have to make your recipe tomorrow. I have some yams and will sub it fornthe sweet pots ?
I know how you feel about having a good cry. To me, it feels like spring cleaning where you get rid if the old to welcome in the new. It’s necessary so I don’t get overloaded ?
BTW, I listened to Greg Laswell for the first time today. I am so hooked on “Embrace Me”. The song really moved me, so thanks for mentioning for him and thanks for the recipe ?
This is absolutely amazing! Definitely give it a five star – super easy, and very filling. I found that I had to take my chickpeas out before the sweet potato was done, and we had no parsley, so substituted tarragon, which also worked! Served with avocado and balsamic glaze – what a lovely meal!
Hello, I am trying to become a vegan, and I made this dish with not all of the ingredients because I am on a budget- regardless, most of my family members really enjoyed it. I loved it, and hope to keep cooking like this in the future. Thank you so much for the recipe!
Another great dish, Dana, and thank you! The four hungry humans in our household loved these, and everything from the halved potatoes; to the crunchy, spicy chickpeas, to the lovely dill sauce were magnificent! There was nothing left after dinner!
Glad you and your family loved the dish, Shaun!
Tried it. Sounded really good after putting it all together and just was not impressed. Sauce, chickpeas, seasoning; none of it tasted any good. I guess I will have to try again some day.
Just made this with a giant sweet potato that I cut in 8! I used tahini and fresh mint instead of parsley. The chili garlic sauce really gives the perfect final touch, it was pure delight!
I am in luv with this healthy & delicious Mediterranean Sweet Potatoes dish,,,infact I am currently waiting for the sweet potatoes & chick peas to finish roasting so I can add the toppings! I make this dish often. I wish I could upload the pic of my dish!
Really enjoyed this recipe! I added cucumber to the dressing to give a tzatziki taste and it was delicious!
Just made these- absolutely delicious! Thanks for the recipe.
I’m always on the hunt for something to change up my plant-based foods. This is so big on flavor and amazing. This now has a place on my regular plan. :)
I overcooked the chickpeas by 5 minutes and they were a bit tough. I’ll probably cook them on a separate pan for less time next time. But the sweet potatoes were perfect, sauce was really good, and the garnish was delish! This was Amazing. Thank you so much!
Hi Dana!
Just made this. Thinking of making pattys instead of balls, just for ease. Shouldn’t make any difference should it? It’s in the fridge now chilling. It taste delish now as is ? Going to make the dill sauce too.
We must have the same taste buds cz I love all your stuff ???
Hi Jami! I am not sure you commented on the correct recipe?
Hi Dana, Great dressing! I added a little fresh ginger. You also mention Garlic Dill sauce, but when I click on it, I get sweet potatoes. It sounds delicious, do you have a link for that?
Thanks, Debbie
Nevermind the question, I found the sauce. :-)
I made this today and am not a person who generally comments. But I had to write in and tell you how totally delicious this was! I didn’t have any dill, so used dried parsley instead. Next time I’m going to double the amount of roasted chickpeas and garlicky creamy sauce – cos they were just amazing! Thank you very much for this recipe.
I made this tonight and it is so so yummy! I tweaked it here and there to my liking, like using basil instead since I’m not the biggest parsley fan, but all in all a super savory delicious meal!
I made the dressing and used over shredded purple cabbage and celery – so good!
Thanks for this yummy recipe! Made it last night and was DEELISH :)
Hi,
Just a friendly note that #6 instruction has the word “tahini” out of place, and makes that instruction just a little confusing.
This recipe is DELICIOUS. I have made it a few times from your recipe and this time I’m going to try to commit it to memory so I won’t need the internet to make good food!
Thank you!
Kate
Thanks for this one! This is one of my family’s favorite recipes, and it’s so simple to make! This is the second time I made it. It’s a monthly meal now.
Just made this- wow! Thank you Dana for another awesome recipe. And the sauce is just perfect- I never would’ve thought it could be so creamy and rich with only hummus and dried herbs. So good. Thank you ?
I’ve added this into my rotation! My boyfriend and I really lean toward comforting stews in the winter, and this is just as satisfying. I add an overeasy egg on top and use two cans of chickpeas to make it more filling.
Delicious! Sauced could be used on just about anything.
I love sweet potatoes. Trader Joe’s has bags of small fist-sized organic ones that I roast and eat cold for dessert! Made the Thai version from your book a few times…and it’s delicious. Trying the Mediterranean version this evening….got all the parts made and expect it to be equally delicious/satisfying.
Made this dish and had a bunch of non-vegan friends try it and they all ABSOLUTELY loved it.
Simple to make, and so super flavourful!
I made my sauce with extra fresh dill and it was literally to die for. i would put that sh*t on everyyything!!!
Thanks for this great recipe @minimalistbaker. This is my first of yours and I’m excited to try many more to come!
Oh my goodness! This is perhaps the best dish I have ever experimented with.
I didn’t have any tomatoes or parsley for the topping, so I switched them out for baked cavlo nero and sundried tomoates and boy on boy I devoured that meal!
The garlic sauce with the sweet potatoes and then the slightly crispy chickpeas.
Thank you for this recipe! If I could hug you right now I really would!
These were so yummy and took practically no energy or effort. Delicious, thank you!!
OMG best thing I’ve cooked in a long time. Had a friend over for dinner and last time I had an EPIC fail with a soggy portabello mushroom but this time whipped this together and my friend was blown away! so delicious! followed the whole thing minus the salt (which i don’t think it needs as its soon tasty).. Thanks so much! Im demo making this again!!!
Lovely – thanks for sharing!
Delicious, and as easy as promised. Pleasant surprise: also delicious cold the next day. Would suggest putting chickpeas on a separate roasting tray in order to take them out before the sweet potatoes — mine ended up overcooked.
These are amazing! I’ve been craving since I first made them. I had leftover sauce which made me so very happy. I used the sauce on everything I could put it on for the next few days.
Doing my meal planning at the moment and I’m drooling over this recipe. Can’t wait to cook this during the week!
Any good substitutes for cherry tomatoes in the salad?
Hi Siri! You could leave them out!
Thanks team! I left it out and had two cans of chickpeas and added capsicum and spinach to the salad as well. Damn it was good! Told my fiancé that I want MB cookbook for Christmas. You guys have inspired me to eat more vegan and by that bringing a healthier lifestyle to our daughter and future kids :)
This was delicious. Wasn’t sure how all the flavours would go together, but they were lovely! I happened to have some leftover hummus to make the sauce and it was lovely! I only used 1/2 garlic clove and it was still quite potent. My non-hummus loving partner enjoyed it, too.
This is SO delicious. Just made it for lunch. I don’t know if it will last in the fridge for a day but we’ll see. Or do you have a tip for that?
This was great. I did not have dill. It was still great. I did it with 1 sweet potato and 1 yam. Really original!
Made this today after harvesting and cleaning up my garden. What a great way to end a beautiful fall day. It was fast and so delicious. Bringing the leftovers for lunch tomorrow. Two thumbs up !
I could eat this for the rest of my life and be happy. So tangy, sweet, comforting, and fresh!
Thank you !
I made this last night, and it was very good, but I wish I had done something to the sweet potato itself. Maybe rubbed the skin with oil and salt, emptied out the contents and mixed it with the sauce fully, mixed the sweet potato with white potato, or even just used the skins only and stuffed them with the sauce, chickpeas, and tomato salsa. The bland sweetness of the potato was just too much for me, so I need to cut it with more savory-ness next time.
WOWZA! Thank You! Made these a few nights ago and can’t wait to make them again! I added Tabbouleh as a garnish and yummmmmmmy!!!! We own a Dog Bakery and have a plethora of Sweet Potatoes; always looking for creative ways to eat them for the doggie and us! Thank You!!!
My sister and I remade this recipe but instead of having the potato’s baked we turned them into fries and it work just as well. Lovely recipe would defiantly make it again.
Thank you for this recipe. I made it recently and it was quite flavorful (and full of nutrients which is always a plus). I used tahini paste mixed with lemon, water, olive oil, and garlic for the sauce since this is the base of traditional hummus and what gives hummus its nutty-umami flavors.
I think tahini labeled as not flavorful is a mischaracterization.
We just made this tonight and it was very good. Next time we would double the garlic sauce as it was so tasty!!
Terrific! Definitely a departure from any sweet potato dish that I have ever made. This will go in the regular dinner rotation.
Thank YOU Dana! Made this last night- LOVED it! All the flavors meshed so well- delish! Especially loved the hummus-dill-lemon dressing! My nephew, a traditional meat-eater, dropped by so I served him half a potato- his opinion? “Really different, tasty.” He, like us, cleaned the plate! Thanks again for spending your time creating this dish!
Hi!! :) Recipe looks great! Just wondering, is this cumin powder and coriander powder? Or is it cumin seeds and coriander plant?
Hi Koy! Cumin powder, and coriander powder!
Dang dude, this is a new favorite!
Had it two days in a row, so so good!
P.S. Love that it’s VEGAN!
So good! We didn’t care for the potato skins, so next time I might bake them after peeling. Delicious, thank you!
I made this and loved it. I topped it with steamed kale. The garlic herb sauce was delicious : )
I never enjoyed sweet potatoes until I found this recipe! This is a parade of flavors with none overpowering the other. I will be taking this to Thanksgiving this year for my family to enjoy!
I fricking love this recipe! Go Dana!!!
This dish is so delicious! I used tahini and added more dill weed for more flavor. My garbanzo beans dried out though. Should I just leave them in the oven for a shorter time or is their another trick? Awesome recipe! Excited to make more of your dishes.
Hi! You could try more oil and less time for the future!
This was delish! Especially loved the tahini garlic sauce. The combo of flavors and textures was great. Found your blog when looking for a vegan cheesecake. We are having that tonight for my daughter’s bday but it looks good!
This was sooo good. Made it yesterday for me and my boyfriend and we both were amazed by the explosion of flavor in our mouths. The combination of sweet, salty, tangy, fresh and the amazing sauce (which I made with tahin) was amazing!!! Thank you!
I was dubious about the flavor combination, but we loved, loved this. The only change I made was to reduce the garlic in the sauce and add just a tsp of maple syrup after using tahini. It was such a good flavor combo and we will make it again soon.
I just made this. I’m currently sat in garden eating it – so yummy and easy! Thank you xx
This recipe is AMAZING!!! my absolute favorite thing I have cooked in a really long time :)
Hi Dana, I stumbled across your site while looking for vegan dinner inspirations. This recipe was the first one I made. My hubby is not vegan but appreciates my cooking. I find myself coming back to your site regularly for meal options.
This is now one of my “go-to” dishes, because it’s that delicious, it’s that simple and it looks absolutely beautiful plated. (The combination of cinnamon & cardamom is genius)! I am vegan and had honestly not thought about sweet potatoes, because my only previous experience with them was in those icky-sweet Thanksgiving side dishes, which I never liked. Now I’m hooked. I do have a couple of suggestions, if I might: The first time I made this, I followed the recipe to the T and it was wonderful, but quite heavy. And, I would suggest that you food process the garlic, since when it’s chopped in the sauce, I found it quite overpowering. Making it in warmer weather, I opted to make a vegan sort of Tzatziki sauce, starting with the tahini base, adding cucumbers, soy yogurt and essentially following the original sauce recipe with extra dill & less garlic & tons of lemon all around. I also replaced the fresh parsley with crunchy greens, Romaine, Iceberg, etc. With those two changes, it’s a much brighter, lighter feeling dish. VERY yummy and thank you so much for sharing.
Wow! This is really good. I love the combination of all the ingredients. I used black beans instead of chickpeas, just because I didn’t have any chickpeas left after making the hummus (I made a roasted red pepper hummus). I will definitely make this again. Thanks for posting.
Yum!!!! Thanks for sharing this quick and very tasty recipe!! The only thing I would change next time would be not to roast the chickpeas for as long as the potatoes.. on one hand I like that they’re crunchy, but on the other they are a little overdone to my taste I guess, so I think I will fry them in some olive oil and their spices next time. Will defy be making this one again, and the garlic sauce is a great use for houmous; I never use all of mine up!!
i forgot to rate it. So. There.
My non-vegan girlfriend who usually won’t eat vegan food on principle (“I’m not eating that sh*t”) dug in with gusto.
i made this for dinner and they’re amazing. It was much easier than I thought it would be. I cooked my potatoes in a Perfect Potato and it worked just fine. I didn’t have hummus so I made the sauce with tahini and it was excellent! The lemon and dill are an excellent pairing. I had to add a little more than what the recipe called for. But it was soooooo good on the hot potatoes. The trick to the sauce is to use warm water to thin it. I will make this again and again.
This was delicious. I put my chickpeas in halfway through the sweet potatoes cooking and they were nice and toasted. As a topping I used Greek yogurt with tahini, lemon garlic and salt. This dish was wonderful.
I agree with another coook here, watch your chickpeas. Ours were overcooked. The sauce is good, but I was without lemons!! :( So sad! I made it without anyway and it was fine, although I definitely need to wait til I have lemons before trying this recipe again.
I agree with another coook here, watch your chickpeas. Ours were overcooked. The sauce is good, but I was without lemons!! :( So sad! I made it without anyway and it was fine, although I definitely need to wait til I have lemons before trying this recipe again.
Don’t throw out the liquid from the chickpeas! Save it! And Google “aquafaba” – surprisingly it beats up and can be used as a substitute for egg whites. It makes vegan meringues, and so much more.
Looking forward to trying this recipe! Thanks
Thank you for this wonderful recipe. My family and I absolutely loved it. I’m always on the hunt for delicious, interesting, nutritious, vegan meal ideas and this is perfect. A flavor party.. ?
What could I choice instead of chickpeas? I really don’t like them but recipe looks great.
Hi Stephannie! Possibly another bean – black beans perhaps?
I made this and thought it was pretty good. If I had thought about it in time I might have roasted the garlic instead of using it raw, but it’s still good anyway if you don’t mind that garlicky zing. I also ran out of lemons after making my hummus, so I used a lime for the sauce, which turned out fine.
Seriously good dish. I actually mixed the chili garlic sauce with the tomato and parsley salad (on purpose, after it sat as directed) and wow, it was a killer change. You can sub the root vegetable and use Boniato or Asian Sweet potatoes for a twist, too.
I made these last night and they were NOT disappointing! The sweetness of the potato, mixed with the savory flavors from the hummus and marinated tomatoes was the perfect blend. Also the slight crunch of the chickpeas was perfect topping for a baked potato. My husband really enjoyed this meal as well, even had seconds! I will add this to my recipe box for future meals. Thank you again for another fantastic recipe! ~Ashley K.
I loved this! The sweet potatoes tasted delicious with the sauce. I shared this on my blog. :)
Great recipe! Made this tonight and it was as good as I had hoped. I didn’t change anything in the recipe and was pretty pleased! :)
Hi there! I just made this recipe and absolutely loved it! Your directions and ingredients are fantastic – thanks for doing what you do, I really appreciate it!
I made this and it was awesome. I am a serious meat eater and decided to cut back. I googled vegan dinner because I have never really cooked strictly vegan, and this recipe came up. I had large sweet potatoes and sliced them into 1-1 1/2 inch lengthwise. I also doubled the garlic because I love it. I added a pinch of salt to the sauce and seeet potatoes but I don’t think it is a must. Great recipe in about 40 minutes total time. I will definitely make it again and explore further on this site. Thanks!
I made these today and they were simply amazing!! this will definitely be a go-to meal from now onw!
thank you so much!
This is so good! I ended up roasting the tomatoes with the chickpeas because I don’t like raw tomatoes. I also added cauliflower to the chickpeas and tomatoes and it was so good! I made with some parsley brown rice as well. It was a hit with the family! Thanks for the idea!
I made this tonight and it was delicious! I forgot hummus and substituted it with garlic and herb cream cheese and skipped some of the spices but it was still a win. Thanks for sharing!
Awesome recipe! The sauce is so so good, very transferable to other recipes! Thanks Dana!
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!
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!
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.
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!
I made this last night for today’s lunch and wowzer…delicious.
Used coriander and mint just due to personal preference in the garlic/tahini sauce and sooo good! !
Super easy to make and it was delish! My husband (who isn’t a fan of sweet potatoes) loved it. Lots of flavor:).
New flavors for me but I loved it! Looking forward to making more of your recipes. Thank you!
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!
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!
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!
Is this meant to be a side dish or what? Surely it’s not a complete meal.
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!
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
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??
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
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!
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!
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!
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!
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!!
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!
WOW! this is truly delicious!! Thank you!
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!
This recipe was crazy good. All the flavors and textures blend so well together! Even my boyfriend loved it!
This one is my absolute favourite which I keep coming back to. So so simple, yet delicious. Great dinner option.
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.
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! :)
I just recently started eating vegan, and searching for recipes. This was totally amazing!
I can’t wait to make it again…
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!
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 :)
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.
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!
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!
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.
I just made this, and oh my goodness, the sauce! I could eat that every day.
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.
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.
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!
Love it :D I made it really simple (uni student haha) but it was still really good. ^^
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!
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.
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!!!!:)
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!! :)
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!
We just ate these up and i agree, i may never make anything else for lunch! They were FANTASTIC! Thank you!
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!!)!
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!
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 :)
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!
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.
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!
I hope that you try again! It’s our favorite!
I took my chickpeas out a little early and did not add the extra garlic as my hummus was garlicky.
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.
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 :)
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!
Delicious! Will definitely make again, but I think next time I’ll double the chickpeas :).
Just made this! Best random vegan recipe I’ve found online ever!!!
Thanks David! Glad you enjoyed it. Thanks for sharing!
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!!!
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!
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!
Very good. Had an Indian feel to it which I enjoy quite a bit.
Great recipe! I’m trying to make more plant based meals. Your site is amazing!!!
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.
Quick and easy dinner with ingredients that my whole family loves. Perfect!
Thanks for helping me discovering that drenching sweet potatoes in tahini is the most marvelous thing ever. Yours truly.
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.
Wow! Thanks for this. Made it tonight and we loved it xx
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.
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
Just made this. So delicious! I added poblano peppers in with the sweet potatoes and chickpeas, and used cilantro instead of parsley. Great recipe.
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!! ❤️❤️❤️
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!
Just roasted some chickpeas with the same seasonings to eat in another dish. I think this my absolute favorite seasoning for chickpeas now!
I agree, the seasoned chickpeas were amazing! And so simple!!
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!
How long does the garlic sauce last in the fridge?
made this dish, turned out delicious! i would like to know how long the garlic sauce lasts in the fridge too!
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
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
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!
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 ???
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!
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.
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 :-) :-)
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
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!!
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!!
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!
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!!
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!
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.
Thank you for more specifics on the timing!
My husband and I LOVED it, thank you!!
This looks sooooo delicious! I’m always on the lookout for vegan dinners that are savory and filling. Thank you for sharing this awesomeness :)
Delicious! Made it for the first time and it is very easy to make and it tastes divine!
How long do you roast the chickpeas for
I roasted for about 20 min and it worked fine
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 !
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!
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.
This was AMAZING! Easy too. My non-vegetarian husband loved it as well!
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.
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!
My husband and I absolutely loved this dish. I will definitely be making it again.
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
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!
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.
What is the chili garlic sauce exactly?
Its ciracha sauce!
Wow wow wow this potatoes are sooo delicious. My favorite so far! Thank you
This recipe is great! Thank you Dana. My family loves the dish. It is easy to make and the flavor is mwah.
Lovely! Thanks for sharing, Aastha.
How much garlic sauce do I add to the tomato parsly topping?!?!
None! I serve it on the side.
Absolutely love this recipe! I’ve been trying to slowing move into the vegan/vegetarian lifestyle, so I made this for my family and they loved it. It’s simple for a beginner, like me! And I’m so excited that the end result was even better than I expected. So pleased to have found this recipe :)
I made this recipe for Shabbat dinner with a group of picky eaters, and it was a HUGE hit! I made a double batch of sauce but didn’t have any left over because my guests sopped every last bit of it up. Easy and super delicious. I’m looking forward to the leftovers!
So wonderful! Thanks for sharing, Alissa!
Great recipe, the flavours together arr so delicious ?
Yum!
I have been meal-prepping lately, and I try to make something vegetarian based for my weekly meals, this is so perfect, and quick! I will be making it again.
I cut the sweet potatoes into smaller pieces before rotating, and I think this has made it easier to portion out for the week, and help the potatoes absorb the yummy sauce.
I think I may also experiment with adding corn.
*roasting
Oh my word, thank you! I just started a lifestyle-change by eating more vegan recipes. I feel like I am learning how to cook all over again, because meat is no longer an option. I am so glad I ran upon this recipe because it wasn’t just delicious, but super easy to make. In addition, it helped me get an idea of how a vegan is supposed to cook. I cannot wait to try some the plethora of recipes, and yes, I did subscribe! Thanks again!
Advice!! It calls for 3 cloves of garlic and if you are a garlic lover like myself you will say, “Let me pick the three LARGEST cloves of garlic and then sneak in two more smaller ones”. Yeah… DON’T DO THAT! It was very potent in garlic (but regardless still wonderful!).
It was an explosion of so many different flavors. You will be eating and at one moment you say, “Ah, parsley, no wait, garlic, no wait, sweet potato…” and all are fresh great flavors. Chickpeas aren’t a favorite of mine but they were easy to eat in this dish and added great texture.
This was absolutely delicious!! So glad to have found your website :) YUM!!!
I made this today for lunch and loved it!!! Thank you, Thank you.
There is no time for the chick peas themselves, but I an thinking that 30 min is your advice.is that correct?
I made this recipe and fed it to my boyfriend and his brother and the both of them couldn’t stop talking about how fantastic it was and I would have to agree! :) Absolutely excellent recipe! Thank you for sharing! I also recently was craving it and didn’t have the cherry tomatoes or parsley or chickpeas so instead I made some fresh guac with chunks of regular tomato and white onion cut up mixed in with lime juice and some Mexican seasoning and then drizzled the herb sauce over it and garnished with chives and it was still so satisfying and delicious! That Garlic herb sauce could be eaten on its own – it’s so good! You should bottle it and sell it ;)
This recipe was so simple easy and yummy! I baked the chickpeas a little bit longer by accident but the bite was a good and gave a different texture to the dish. I was glad to see my son eat them because he doesn’t like any beans. Tomatoes and parsley and lemon made the dish very fresh! I’m going to add a little silk tofu in the sauce next time to make it creamier (my husband suggested this to me). All in all this dish is a winner! I already sent a link to this recipe to members of my family. Thank you and can’t wait to try more dishes!
Will this keep if I try to prepare it as a part of a several dal meal prep?