
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 with the chickpeas and garlic sauce, and the lemony parsley-tomato salad provides a zesty fresh finish. Friends, I’m in love.

If you try this dish – and you must – let us know! Leave a comment or take a photo and tag it #minimalistbaker on Instagram or @minimalistbaker on Twitter! Or, share it with friends on Pinterest. We’re convinced people need this in their lives.
As always, thanks for supporting what we do. Cheers!

More Vegan Sweet Potato Recipes
- 8-Minute Sweet Potatoes
- Sweet Potato Black Bean Enchiladas
- Vegan Sweet Potato Butternut Squash Tortilla
- Garlicky Sweet Potato Noodle Pasta (8 Ingredients)

Mediterranean Baked Sweet Potatoes
Ingredients
- 4 medium (~1/3 lb each) sweet potatoes*
- 1 15-ounce can chickpeas (rinsed and drained)
- 1/2 Tbsp olive oil
- 1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
- 1 pinch sea salt or lemon juice (optional)
GARLIC HERB SAUCE
- 1/4 cup hummus (or tahini)
- 1/2 medium lemon, juiced (1/2 lemon yields ~1 Tbsp juice)
- 3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh per 3/4-1 tsp dried)
- 3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp or 9 g)
- Water or unsweetened almond milk (to thin)
- Sea salt to taste (optional // I didn’t need any)
TOPPINGS optional
- 1/4 cup cherry tomatoes (diced)
- 1/4 cup chopped parsley (minced)
- 2 Tbsp lemon juice
- Chili garlic sauce
Instructions
- Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.
- Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min – 1 hour).
- Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
- Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
- While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water or almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
- NOTE: If you don’t have hummus, tahini (which you can DIY!) will make a great base substitution for the sauce – just adjust the seasonings to accommodate the lack of flavor tahini provides.
- Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
- Once sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven.
- For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, garlic herb sauce, parsley-tomato salad, and chili garlic sauce (optional). Serve immediately.
- Additional side ideas might include Hummus, Pita Chips, Baba Ganoush, or Persian Eggplant Dip. Enjoy!
Video
Notes
*This recipe is inspired by Mediterranean and Middle Eastern cuisines. Learn about the origin of hummus here and tabbouleh (parsley salad) here.
*Nutrition information is a rough estimate calculated without optional ingredients.
Tarryn says
Delicious and fresh!!
Support @ Minimalist Baker says
Yay! Thanks, Tarryn!
Iain says
Thanks for a great recipe! Just a question about the topping – The video has red onion in the tomato/parsley mix but it isn’t listed in the recipe – Do you have a preferred version?
Thank you!
Support @ Minimalist Baker says
Hi Iain, We’re so glad you enjoy it! The tomato and parsley mix can be found in the “toppings” section and step 7. Hope that helps!
Sophia says
Omg this is THE BEST RECIPE EVER!! I could eat this every single day and not get bored. It’s so healthy and filling! Thank you so much for this recipe! My family loves it!!!!!!!
Support @ Minimalist Baker says
Yay! So happy to hear you all enjoy this recipe, Sophia. Thanks so much for the great review!
Susan says
This was so delicious! Easy too.
I am making extra now and food prepping it for the week . YUM
Support @ Minimalist Baker says
Yay! We’re so glad you enjoy it, Susan! Thank you for sharing! xo
Ronda says
This was delicious and easy to make! I want to make dishes without meat a few times a week but with 2 picky teen boys it isn’t easy! They both liked this. I have it saved and will definitely make again!
Support @ Minimalist Baker says
We’re so glad you and your family enjoyed it, Ronda! Thank you for sharing! xo
Kristin Coombs says
A fantastic recipe! I highly, highly recommend. My only suggestion is to make more of the tomato/parsley/lemon juice mix. Delicious and easy!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Kristin! Thank you for sharing! xo
Marcia says
I have been wanting to make this for a long time and finally did so tonight. Oh my gosh! This was so delicious, I loved it!! It was easy to put together (okay, fine, it took me a bit longer than 5 minutes… it took me 5 minutes to open the wine… I am taking applications for a sous chef 🤪). The only item not added was the chili garlic sauce. This will definitely become part of my meal planning rotation. Thank you!
Support @ Minimalist Baker says
Woohoo! So glad you enjoyed this recipe, Marcia. Thanks so much for the great review!
Emily says
This was SO GOOD! I made it without any of the optional toppings, it was low effort and delicious. Looking forward to trying it again soon with some of the optional toppings.
Support @ Minimalist Baker says
Woohoo! So glad you enjoyed, Emily. Thanks so much for the lovely review!
Shiv says
Super easy and whole family (including 2 teens) liked it. I subbed cilantro in for parsley and it was great. Also sautéed garbanzo beans in olive oil with spices instead of cooking in oven.
Support @ Minimalist Baker says
We’re so glad it was enjoyed but the whole family! Thank you for sharing, Shiv! xo
Debbi says
Absolutely delicious! I made this as a side dish when having a dinner party that included a vegetarian. All of us “carnivores” devoured these potatoes and loved them. I have since made them several times as a meatless dinner for my husband and I.
Support @ Minimalist Baker says
Yay! Thanks so much for the lovely review, Debbi!
Meli says
My family loved this! We used spicy hummus since that was all we had on hand. The spicy hummus definitely added more kick but the sweet potato balanced the heat. We will definitely make again! The flavors just work and it looks so beautiful on the plate!
Support @ Minimalist Baker says
We’re so glad you and your family enjoyed it, Meli! Thank you for the lovely review! xo
Barbara says
This has become one of my go to weeknight meals. So simple yet delicious! I’ve adjusted to sauce to be more simple (humus and oat milk). The chickpea+sweat potato+tomato combination is just delightful. Thank you!
Support @ Minimalist Baker says
Woohoo! Thanks so much, Barbara. So glad you enjoy this recipe!
Alyson says
This recipe was delicious!!!! Our whole family enjoyed it, including our 3 and 6-year-olds! It had so many flavors that came together in such a delicious and healthy dinner. Thanks for the wonderful recipe!!
Support @ Minimalist Baker says
Amazing! We’re so glad it was a hit with the whole family! Thank you for your kind words and lovely review, Alyson! xo
Felicia says
This was delicious! It seemed like a really weird mix of ingredients, but when you put the sweet potatoes together with the chickpeas and the hummus topping and the cherry tomatoes and parsley it is soooooo good! I found that even though I cut the sweet potatoes in half as suggested they still took about 45 or 50 minutes to bake( I covered the chick peas with foil so they wouldn’t get hard). Next time I’ll zap the sweet potatoes in the microwave for a bit prior to speed it up.
Support @ Minimalist Baker says
Thanks so much for the lovely review, Felicia! So glad you enjoyed this recipe!
Tanya says
I’ve made this so many times, sometimes even just the sauce, it’s SO good! I don’t usually add the tomatoes as I don’t like them. I’ve also had it with and without coriander (harder spice to come by here) and both ways work great! I will be working this recipe into my meal plan this week with a side of veg.
Support @ Minimalist Baker says
Woohoo! Thanks so much for the lovely review, Tanya. So glad you enjoy this recipe!
Ashleyy says
Sooooo delicious! My husband isn’t a huge sweet potato fan (but I love them) so wanted to find a recipe to help him appreciated them!
This was super easy to make and came out amazing – and my husband raved about it! Will definitely make again.
Support @ Minimalist Baker says
Amazing! We’re so glad you both enjoyed it, Ashleyy! Thank you for sharing! xo
Mary says
Liked the baked sweet potato but my chick peas came out like like bullets which was a shame.
Support @ Minimalist Baker says
Sorry to hear that, Mary! It sounds like they baked too long. How long were they in the oven?
Sarah says
I noticed onion is in your video for the topping but not your recipe :) I added some and it was delicious! Did you change your mind about this ingredient?
Support @ Minimalist Baker says
Both ways are delicious!
Kat says
I loooove this recipe, and I’m not one to generally like cooking! Thanks so much for sharing, this dish has become a staple
of mine because it’s so easy to make, and the mix of sweet & tangy flavours is just incredible and totally unexpected!
Support @ Minimalist Baker says
Amazing! We love hearing that, Kat! Thank you so much for the wonderful review! xo
lisavandam99@gmail.com says
Thanks for this scrumptious and filling recipe! I had no hummus on hand and so made my own.
My daughter and I adjusted it slightly to allow for adding the hummus that I made to the sweet potato/chickpea layer. We then drizzled the sauce in the recipe on top of the greens. Yummo! 😋
Support @ Minimalist Baker says
Wonderful! We’re so glad to hear you both enjoyed it. Thank you for the lovely review! xo
Awanti says
This recipe is so simple yet so phenomenally good. I had a fall party at home and made this, it was such a hit! Everyone raved about it. Definitely making this again! I didn’t have paprika so I used thyme instead for the chickpeas, it was awesome. I’m now hooked to your blog!
Support @ Minimalist Baker says
Amazing! We’re so glad everyone enjoyed it, Awanti! Thank you for the lovely review! xo
Kellyann says
This recipe is delicious – I followed it exactly as written and it turned out so well. I topped it with Sriracha and couldn’t get enough. The garlic sauce is my new favorite thing!
Support @ Minimalist Baker says
Amazing! Thank you for sharing, Kellyann! xo
Heidi says
So easy and super delicious! I needed a new recipe for sweet potatoes and my entire family loved this (3 vegetarians, and 3 meat-eaters). Thank you!
Support @ Minimalist Baker says
Woohoo! We love to hear this. Thanks for the great review, Heidi!
Hilde says
In case someone asks: where do you get your protein? From this recipe :D
I love the mixture of flavours and it’s just a yummy and nice-looking dish.
Support @ Minimalist Baker says
Ha =) So glad you enjoy it, Hilde! xo
Alex says
Oh man, this is so good! I’m pleasantly surprised, the individual parts seemed not super appetizing as I was making and taste testing them, but once they were all combined?!? Absolutely amazing!! Definitely will make this as a side to impress my partner’s parents in the future, haha. I love how easy and quick and how little cleanup there is too, just an awesome recipe all around!
Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed it, Alex. Thank you for the lovely review! xo
Laura says
I’ve made this recipe multiple times and loved it! However, just now looking at it, is the coriander supposed to be dried coriander leaf or ground coriander seed? No idea which one I’ve used before!
Support @ Minimalist Baker says
Hi Laura, ground coriander seed. Hope that helps!
DJ says
I served this with your chorizo tofu and rice at a family get-together and people of all ages loved it. Some just couldn’t get enough!
Support @ Minimalist Baker says
Yum! What a great combo. So glad everyone enjoyed! xo
Queata J. says
Me and my family loved this recipe. Really appreciate all the yummy bites we’ve had from your site! It’s been helpful to have tasty recipes for me and my family while adjusting to a gluten-free diet.
Support @ Minimalist Baker says
We’re so glad you and your family are enjoying our recipes, Queata! Thank you for sharing! xo
Lydia says
I just made this! I used the garlic sauce from vegan & delicious and added some chilli powder for some heat for the sweet potatoes. It was so good!! Thanks for making this!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Lydia! Thank you so much for sharing! xo
The Vegan Goddess says
I was dying to try this and finally made it and loved it!
I skipped the tomato topping this time and just went with the tahini garlic dill sauce with the seasoned chickpeas on the sweet potato. Such a delicious combination!
I steamed the baked potato as I have been doing for a while instead of baking it and it came out great that way. But I did bake the chickpeas.
Another new favorite! Thanks again!
Support @ Minimalist Baker says
Yumm, awesome! Thanks as always for such a lovely review and for sharing your modifications. We’re so glad you enjoyed!
Callan says
I have made this recipe countless times, and it is always delicious! It’s the perfect recipe to use up any produce you have on hand, and it’s a fantastic option for dinner parties since it’s so customizable. Thank you for sharing!
Support @ Minimalist Baker says
We’re so glad you enjoy it, Callan! Thank you so much for sharing! xo
Wendy says
Looking forward to making this dish for my Mom! My question is, can you swap out for another bean, softer perhaps? Possibly Cannellini Beans?
Thank you :)
Support @ Minimalist Baker says
Hi Wendy, you can, but they probably won’t crisp up like the chickpeas. Let us know how it goes!
Rani says
My kids loved it so it was a hit!!
Only thing, I was missing was the hummus.
Can’t wait to try as your recipe is.
Thanks
Support @ Minimalist Baker says
Woohoo! We’re so glad they enjoyed it. Thanks for the lovely review, Rani! xo
Michele Murray says
Awesome combo of diffetent simple elements: the sweetness of the sweet potatoe, the crunch of the spicy chick peas, the freshness of the parsley tomatoe mixture, topped off with the creamy tang of the hummos lemony dressing. Each element so simple, combined together a delicious feast!!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Michele. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Michele murray says
Definitely 5 stars 😊
Support @ Minimalist Baker says
Thanks so much, Michele!
L. says
Quick and delicious! Omitted the dill from the sauce as I don’t like the taste, and added extra garlic and lemon juice
Support @ Minimalist Baker says
Great! Thank you for sharing!
Kristina says
This is my go-to recipe if I want to impress people but am pressed for time, it’s also just a great combination of flavors I love.
I don’t do anything different, except use colorful tomatoes when in season, and I do prefer the hummus based dressing to the tahini base.
To make ahead, I dry then season the chickpeas and refrigerate. It really helps to cut down on time (I’m a slow can opener)
Support @ Minimalist Baker says
We’re so glad you enjoy this one! Thanks for sharing! xo
Tia castillo says
So delicious and full of flavor!⭐. I loved it. Especially the garlic tahini sauce.( I used tahini instead of hummus). I think I might use it as a dip for toasted veggies for my next meal. ( I did not include the extra toppings, there was enough flavor for me as it was.) The seasoning for the chickpeas complimented the sweet potatoe right nice and the sauce rounded out the sweetness just perfectly for me. Wonderful recipe. Thank you for sharing.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Tia! Thanks so much for sharing! xo
sally berthiaume says
HI,
I don’t understand your measurements:
.13cup tomatoes & parsley & hummus…. do you mean 1/3C?
What is .515 ounce chickpeas?…Do you mean 1/2 can (8 oz)?
Are you suggesting a 1/4 lemon juiced or 1TBS?
I clicked on US customary instructions…. sorry I am baffled at your measurements.
Support @ Minimalist Baker says
Hi Sally, it sounds like you may have changed the number of servings, so our tool re-calculated the measurements. If you adjust it back to 4 servings, the measurements should be more straightforward. Hope that helps!
K. Knyht says
I made exactly as written – well as closely as I could. The proportions seemed way off. For example “4 medium potatoes” does not mean ones that are 1/3 a pound. I used 3 medium potatoes and ended up with over 1-1/2 pounds. Tomato to parsley proportion was way off, equal parts is disgusting unless you really like parsley. But most importantly, the food just didn’t taste good. All the bright, acidic flavors had no balance against the mildly sweet potato. The hummus sauce was not enough to balance, and frankly mediocre (who uses dill with hummus?!). We threw out all the leftovers and I will never make this again.
Support @ Minimalist Baker says
Hi, we’re so sorry to hear you didn’t enjoy this one. It’s a reader favorite, but perhaps not flavors you prefer?
JQ says
Delicious! Was a big hit. I followed the recipe as is except added avocado to the tomato/parsley mixture. Will definitely make again.
Support @ Minimalist Baker says
Wonderful! Thanks for sharing, JQ!
Mea says
Pretty much every living soul in the Mediterranean uses dill and hummus. Wouldn’t expect such cultured knowledge from someone who describes food in similar verbiage as a five year old. Catty makes you ugly on the insides darling and it leaks all over to your outside.
Gnomechef says
Who uses dill with hummus? The inventors of hummus, the Lebanese.
Here’s a thought: if you don’t like parsley, don’t make dishes with parsley.
Dana says
Pleasantly surprised! Fairly simple but packed with flavor. I made this as a side with lemon garlic shrimp and it was a lovely meal. Will definitely be making this again!
Support @ Minimalist Baker says
We’re so glad you enjoyed it! Thanks for the lovely review, Dana! xo
Liz says
I’ve been making this recipe (with a few of my own slight variations) for years now and it’s one of my all time favorites. It’s so incredibly filling and satisfying and delicious and so so healthy. I love how easy it is to make and how creative it is. Such a great recipe, I will probably make this regularly for the rest of my life (not to be dramatic) <3
Support @ Minimalist Baker says
Aw, love that, Liz! Thanks so much for the lovely review! xo
Ariana Rollins says
This was such a great idea for sweet potatoes! I was getting burned out on just roasted sweet potatoes with regular salt and pepper seasoning, topped with cashew “cheese” sauce. I am WFPBNO, so I did sub the EVOO with tahini :) also I used my last bit of fresh lemon juice to make the garlic dill sauce. So for the tomatoes and parsley, I added just a little balsamic vinegar, with some raw onions, and let sit while everything cooked. But the flavor combination of the chick peas, and the garlic dill dressing was such a flavor explosion and paired so well with the sweetness of the sweet potato. It was the perfect sweet and savory, blend!!
Support @ Minimalist Baker says
We’re so glad you enjoyed them, Ariana! Thanks so much for the lovely review! xo
Cindy says
Hubby and I are doing a 10 day vegetarian fast. Made this last night for us and we loved it. I served it with a side of steamed green beans. The hummus dressing was so good I made more for salad today. It’ll stay on our rotation for meatless nights!
Support @ Minimalist Baker says
We’re so glad you both enjoyed it, Cindy! Thanks so much for sharing! xo
PRami says
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!
Support @ Minimalist Baker says
Yay! We’re so glad you enjoy it. Thanks for the lovely review! xo
Kate says
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!
Yay! Thanks, Kate!
Steve says
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!
Support @ Minimalist Baker says
Hi Steve, sorry to hear it didn’t turn out as expected! We wonder if the spices were fresh? They can lose flavor past ~6 months. You could try doubling up on them next time for more flavor.
Ali says
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!
So great! Thanks for sharing, Ali!
Donna says
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!
Support @ Minimalist Baker says
Hi Donna, thanks for sharing your experience! For the chickpeas, we wonder if the spices were fresh? They can lose flavor past ~6 months. You could try doubling up on them next time. Hope that helps!
Donna says
That is a definite possibility! Thanks!
Ash says
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 ❤️❤️🎖
Support @ Minimalist Baker says
Thanks so much for the lovely review, Ash. We are so glad you and your family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Michelle Ray says
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!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Michelle! Love your creative modifications. Thanks so much for sharing! xo
Lillian says
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.
Support @ Minimalist Baker says
Love your creativity, Lillian! Thanks so much for the lovely review and for sharing your modifications! xo
Caitlin Elks says
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.
Support @ Minimalist Baker says
We’re so glad you enjoyed it! Thanks for sharing, Caitlin!
Karen says
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!)
Support @ Minimalist Baker says
Aw, thanks Karen! We’re so glad you enjoyed it. xo
Melissa says
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 ♥️
Support @ Minimalist Baker says
Yay! Love it, Melissa. Thanks so much for sharing! xo
Silvana says
Delicious!!!! A huge success at home. Thank you!
Yay! Thanks for sharing, Silvana!
Nicole says
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!!
Whoop! Thanks for sharing, Nicole!
Daniel Bartrope says
Made this tonight it was delicious! We pan fried some vegan sausages, sliced and added to the plate.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Daniel. Thanks so much for the lovely review! xo
Courtney says
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.
Yay yay! Thanks for sharing, Courtney!
Michelle Medina says
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!
Amazing! Thanks, Michelle!
Nicole says
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!
Thanks for the feedback, Nicole!
Caitlin Elks says
We added more hummus as well. We found it to be too strong of a flavour and a little runny beforehand
Emilie says
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.
Support @ Minimalist Baker says
Yay! Thanks for sharing, Emilie!
unatuna says
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
Support @ Minimalist Baker says
Right?! So glad you enjoyed it! Thanks for the lovely review!
Brittany M. says
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 😋
Support @ Minimalist Baker says
Yay! Thanks for sharing, Brittany! xo
Ambrea says
I made this for dinner tonight and it exceeded all expectations! It was absolutely delicious, although I should have known as every recipe on this site has been phenomenal! I did tweak the tahini sauce recipe so the kiddo would like it and it was quite a success. 15 year old approved! :)
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoy our recipes, Ambrea! Thanks so much for the lovely review!
Linsey says
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!
Support @ Minimalist Baker says
Thanks for sharing, Linsey! We think lemon tahini would pair nicely!
Nina says
This popped up on my Pinterest yesterday because I’ve been looking at incorporating more Mediterranean foods into my diet. I made them tonight and OMG THEY WERE BOMB! So easy, and so delicious! They were a hit in my family and we gobbled it all up. There’s nothing I would change. Fab! 5/5
Support @ Minimalist Baker says
We’re so glad you and your family enjoyed this recipe, Nina! Thanks for the lovely review! xo
Mallory says
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!
Support @ Minimalist Baker says
We’re so glad that worked well! Thanks so much for sharing, Mallory!
Chris J says
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.
Kelly says
It was delicious, but the cooking time needed to be increased for the potatoes to be done (even with cutting them in half). I will definitely make these again.
Support @ Minimalist Baker says
Thanks for the feedback, Kelly! Is it possible you were using larger sweet potatoes? We’re glad you enjoyed it though!
Kristen says
Our family isn’t a fan of chickpeas (though we do still love our hummus!). Any suggestions on a potential sub for the chickpeas? Would beans be weird?
Support @ Minimalist Baker says
Maybe white beans? They probably won’t crisp up like the chickpeas though!
rv2094 says
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!
Support @ Minimalist Baker says
We’re so glad you enjoy it! Thanks so much for the lovely review! xo
Clive says
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)
Support @ Minimalist Baker says
Whoop! Thanks for sharing, Clive!
Katie says
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!
Support @ Minimalist Baker says
We’re so glad you both enjoyed it, Katie! Thanks so much for sharing! xo
Janel says
Made this tonight. My husband has requested that we have it every week. Easy and great flavor!
Support @ Minimalist Baker says
We’re so glad you both enjoy it, Janel! Thanks so much for sharing!
Nidhi says
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!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Nidhi! Thanks for sharing! Enjoy the pasta =)
Lowri says
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.
Support @ Minimalist Baker says
Yay! We’re so glad you enjoy this recipe, Lowri! Thanks so much for the lovely review!
Mike says
Any chance you know if this can be made on the grill? Any suggestions for how to do it if that’s the case? Thanks!
I’d say poke holes in whole sweet potatoes with a fork, wrap in foil, and set in a low-heat part of the grill covered for a “baked potato” effect. The chickpeas could be done on a cast iron over a higher flame. Hope that helps!
Mike says
Helps a lot! Thanks!
Mia Pea says
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!
Support @ Minimalist Baker says
Whoop! Thanks so much for sharing, Mia!
Marnie Mugford says
I just made this as suggested and I might be one of my favorite things I’ve ever eaten!! Outstanding!
Support @ Minimalist Baker says
Whoop! Thanks so much for the lovely review, Marnie! xo
Emir says
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.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Emir! Thanks so much for the lovely review!
Gayatri says
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.
Support @ Minimalist Baker says
Thanks so much for the lovely review, Gayatri. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Sara says
This is so good! I’m definitely going to make this again and again (and again).
Support @ Minimalist Baker says
Whoop! Thanks so much for sharing, Sara!
Salina says
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.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Salina! Thanks so much for the lovely review!
Tanja says
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!
xoxo!
Matea says
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!!!
Support @ Minimalist Baker says
Whoop! Thanks so much for sharing, Matea! xo
Yaminah says
Would dry chickpeas work here, also?
Support @ Minimalist Baker says
Sure, you could cook them from dry!
TK says
This was incredibly good and easy!! The dressing – wow. I can’t wait to make it again! Thank you!
Support @ Minimalist Baker says
Yay! Thanks so much for sharing! xo
Katie says
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!
Support @ Minimalist Baker says
Thanks for sharing, Katie! We’re so glad everyone enjoyed it!
Raquel says
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.
Angélique says
Hi!
I have made this numerous times and it’s totally amazing as is!
Any recommendations for a side dish to accompany this meal?
Support @ Minimalist Baker says
Yay, thanks for sharing! We think it would be excellent with a kale salad (or really any salad)! Such as this one. Hope that helps!
Carol says
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!
Support @ Minimalist Baker says
We’re so glad you enjoyed this recipe, Carol! Thanks for sharing!
Mary says
Just made this and it was easy and absolutely delicious!! So very flavorful!
Lily says
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 :)
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoy it, Lily! xo
Stacy says
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
Thanks for sharing, Stacy!
Annmarie Occhiogrosso says
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
Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed it, Annmarie! xo
Fiona says
I made this dish for my vegetarian teens. It was absolutely delicious & a hit with the whole family. I made it as per the recipe provided. It will be going on our regular meal rotation.
Latitia Clay says
Sweet potatoes are one of my favorite vegetables and I am trying to eat an increasingly more Mediterranean diet so when I saw this recipe it sounded good right off the top. And it is wonderful!! I subbed Italian herbs for dill and mint leaves for the parsley. I love the seasoning and roasting of the chickpeas. Delicious!! I will definitely make today again. Thanks!
Natalie says
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.
Callie V says
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! ❤️
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Callie! Thanks so much for the lovely review!
Rebecca says
This was great!! Did not use dill but was still awesome!!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Rebecca. We are so glad you enjoyed 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
Emilia says
Hi, is the nutritional value information for two halves of a sweet potato (a whole one), or just for half of one?
Support @ Minimalist Baker says
Hi Emilia, it’s for two halves. Hope that helps!
Sarah Bursey says
Hi about to make this and realized we don’t have chickpeas, could I sub Black Beans?
Support @ Minimalist Baker says
White beans would probably work better here if you have them, but black beans should be okay. We’d suggest baking for less time if using a smaller bean.
Sana says
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!
Support @ Minimalist Baker says
Ha! We’re so glad you enjoyed this recipe, Sana! xo
Clare says
?
Clare says
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
Support @ Minimalist Baker says
Thanks so much for the lovely review, Clare. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Cheri Johnson says
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
Ingrid says
I didn’t change anything, except added a chicken meat, because we are not vegetarians ;) …so tasty.
Support @ Minimalist Baker says
We’re so glad you enjoyed this recipe! Thanks so much for the lovely review, Ingrid!
Joleen says
I usually have hummus on hand but it is flavored (roasted red pepper). What type of hummus should I be using?
Support @ Minimalist Baker says
Plain hummus would be best
brinacyl says
came out superb! i just increased each spice by 1/4 tsp and added red chilli powder for heat.
brinacyl says
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!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Brinacyl. We are so glad you enjoyed 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
Al says
Making this now! I used red pepper hummus as my base and its already delicious can’t wait to try! Thanks for the post :)
Cassandra says
I made this and it was so good! It’s definitely a dish I will make again and again! So tasty, thank you :)
Great! Thanks for sharing, Cassandra!
Mary says
Loved it!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Mary. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Laila says
Lovely meal. The flavours are beautiful together. I used tahini for the sauce and fresh dill from the garden ?
Wonderful! Thanks for sharing, Laila!
Laura Jackson says
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!
Josh says
Thought it was 5 stars the first time ?
Josh says
Love, love, love! Really takes the natural flavors of each of these ingredients and enhances and transforms them. Absolutely delicious.
Support @ Minimalist Baker says
Thanks so much for the lovely review, Josh. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Mary says
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!
Support @ Minimalist Baker says
We’re so glad you enjoy this recipe! Thanks for sharing!
Anne Lemieux says
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 :)
Support @ Minimalist Baker says
We’re so glad you enjoyed this recipe! Thanks so much for the lovely review!
Aviott John says
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
Maddie says
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!
Sophie says
Had to switch to all purpose seasoning but tastes amazing lovely contrast with the spicy chickpeas, sweet potato, and cool sauce!
Great – thanks for sharing, Sophie! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Tiffany says
Loved this recipe! Thank you for the great quick dinner!
Sarah says
We’ve made this several times and it’s a favorite! My husband, who never cooks, discovered the recipe and it never fails. Thanks!
Support @ Minimalist Baker says
We’re so glad to hear it, Sarah! Thanks for sharing!
Jessica M. says
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!
Lindsy says
Forgot to give our rating!!
Lindsy says
Hello! We LOVE this recipe in our house. One of our favorites. We have cut out oil at home, and continue to use it just in this recipe… but i was curious if there is a way to make this without oil? I have tried by using a little like juice but the chickpeas didn’t get crispy. I do also have the breville air fryer/oven.
Thanks in advance!
Judy says
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.
Donna says
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!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Donna! Thanks so much for the lovely review!
Carol says
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.
Support @ Minimalist Baker says
Thanks so much for the lovely review and for sharing your modifications, Carol. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Shannon says
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).
Support @ Minimalist Baker says
Thanks so much for the lovely review, Shannon. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Leah Saks says
Hi Dana! (another) Awesome recipe!!
At what point do you add the chili garlic sauce?
For serving! xo
Licia P says
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!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Licia. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Kelly says
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.
Marley says
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!
xoxo!
Erin says
I love the garlic hummus sauce and am thinking of making a giant batch of it for salads and things. How long should this sauce keep in the fridge if you use fresh herbs? About a week? 2 weeks of dried herbs?
Support @ Minimalist Baker says
Great idea! It should keep about 1 week.
Katie Amey says
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.
Thanks for sharing, Katie!!
Leia Spencer says
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!
Support @ Minimalist Baker says
We’re so glad your family enjoyed it, Leia! Your modifications sound lovely! xo
Gemma Walmsley says
Such a great meal! It did not take long to cook at all, and my husband (an avid meat-eater) loved it. Thank you!
Support @ Minimalist Baker says
We’re so glad you both enjoyed it, Gemma! Thanks for sharing!
Adria Coghlin says
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!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Adria. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Ann-Marie says
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.
Support @ Minimalist Baker says
Thanks so much for the lovely review, Ann-Marie. We are so glad you both enjoyed it Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Allie Rogers says
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 :)
haha LOVE! Thanks for sharing, Allie!
Rebecca says
Absolutely delicious!
Thanks for the idea. The flavors blended together perfectly.
Support @ Minimalist Baker says
We’re so glad you enjoyed them, Rebecca! Thanks for sharing!
PJ says
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.
Support @ Minimalist Baker says
Thanks so much for the lovely review, PJ. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Abby Zukowski says
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!
Support @ Minimalist Baker says
Very clever! We’re so glad you enjoyed these! Thanks for sharing!
Marie says
I am addicted to this recipe! I eat this at least once a week and could eat it every day it is so yummy
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoy it, Marie!
Nicole says
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!
Support @ Minimalist Baker says
Ha! We can relate. We’re so glad you enjoyed it, Nicole! xo
Joi says
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.
Zahra says
Delicious
Jennifer Witt says
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.
Great! Thanks, Jennifer!
Alison Y. says
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!
Whoop! Thanks for sharing, Alison!
Laura says
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!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Laura. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Laura says
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! Going to share with my sweet potato-disliking daughter.
Support @ Minimalist Baker says
Thanks Laura!
Caroline says
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!
Support @ Minimalist Baker says
Thanks for sharing, Caroline! We’re so glad you enjoyed it! xo
Kaylee says
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!
Yay! Thanks for sharing!!
Melissa Weiss says
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.
Thanks for sharing!
Lauren says
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!
Thanks for sharing, Lauren!
Sarah says
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!
Jessica says
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.
Support @ Minimalist Baker says
Yay! So glad you enjoyed it, Jessica! Thanks for sharing! xo
Sharon says
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!
Support @ Minimalist Baker says
So glad you enjoyed it, Sharon! Thanks so much for the lovely review! xo
Christina says
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.
Support @ Minimalist Baker says
Thanks so much for the lovely review, Christina. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Shadow McKnight says
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!
Agreed! We love this one, too!
Tara says
This is amazing! I just made it, the combination of flavours is perfect! Thanks so much for this recipe, a new favourite for sure!!!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Tara. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
adrienne says
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!
Amanda says
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!
Support @ Minimalist Baker says
We are so glad you both enjoy it, Amanda! Thanks so much for sharing!
Shari Savage says
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.
Support @ Minimalist Baker says
So glad to hear you enjoyed this recipe, Shari! xo
Meagan says
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
Support @ Minimalist Baker says
So glad you both enjoyed it, Meagan! Thanks for sharing! xo
Adrienne Harris says
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!
Christine says
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!
Support @ Minimalist Baker says
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
Erika says
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!
Annie says
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!!
Samantha says
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!
Allie says
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!
Paula says
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!
Support @ Minimalist Baker says
So glad to hear it, Paula! Thanks for the lovely review!
Natalie says
-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!!!
Isel Sisson says
Awesome! Tried it with some red peppers in the hummus and yummyyyyyy
Ayisha says
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!
Marilyn says
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!
Amy says
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!
Nicole says
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 ;)
Support @ Minimalist Baker says
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!
Alix says
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!
Leah says
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!
Happy Miracle Eats says
I tried your recipe, it was delicious. Thank you for sharing this recipe.
Kori says
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!
Kori says
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!