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Mediterranean Baked Sweet Potatoes

Big bowl of Mediterranean Baked Sweet Potatoes

Friends, it’s been a while.

How have you been? Do you love this time of year? I do. What have you been eating these days? Salads? Chocolate? Are you getting outside in this lovely, brisk weather? Are you feeling well? I’d love to know.

Fall makes me all emotional and introspective. I once cried for an hour after a scenic drive when the leaves were turning. We were listening to Greg Laswell. I got all grateful and started weeping. Fingers crossed it’s an annual occurrence. Sometimes you just need a good cry.

Lately I’ve been eating lots of plants and less sugar. And I’ve been walking and running a lot. And books! I’ve finished a lot of books recently, which isn’t typical for me, this one being my favorite.

I’ve also been listening to a lot of podcasts. Podcasts always impact me. Especially this one on sustainability, this one on hospitality, and this one on minimalism. Good stuff.

Several halved skin-on sweet potatoes

Speaking of good stuff, how about them sweet potatoes?

For me, one of the most difficult parts of eating a plant-based diet is getting creative with meal ideas. Left to my own devices, I’d eat chips and guac for every meal. Clearly, that isn’t healthy or sustainable.

So, recently I’ve been trying to branch out and experiment with more well-balanced meals, such as these Mediterranean Sweet Potatoes.

Big bowl of freshly roasted halved sweet potatoes

The concept is simple:

Baked sweet potatoes – cut in half to shorten cooking time
Seasoned, roasted chickpeas
Garlic-herb sauce
Parsley-tomato salad for garnish

The result is a 30-minute lunch or dinner that’s both satisfying, savory and sweet, and seriously healthy.

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

This is my new favorite way to do Mediterranean. This dish is:

Savory
Sweet
Fresh
Smoky
Warm
Comforting
Seriously healthy
Filling
Customizable
& Simple

I love how the sweetness of the sweet potatoes blends perfectly the chickpeas and garlic sauce, and the lemony parsley-tomato salad provides a zesty fresh finish. Friends, I’m in love.

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

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

As always, thanks for supporting what we do. Cheers!

Plate of Mediterranean Baked Sweet Potatoes for a healthy vegan mealClose up shot of a bowl of gluten-free vegan Mediterranean Baked Sweet Potatoes

Print
Bowl of Mediterranean Baked Sweet Potatoes for a simple and healthy vegan meal
4.86 from 335 votes

Mediterranean Baked Sweet Potatoes

Simple, 30-minute baked sweet potatoes topped with roasted chickpeas, a simple garlic-herb sauce and a parsley-tomato salad. Delicious, fresh, healthy, and naturally vegan and gluten free.
Author: Minimalist Baker
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Category: Entree, Side
Cuisine: Gluten-Free, Mediterranean, Vegan
Freezer Friendly No
Does it keep? Best when fresh.

Ingredients

US Customary - Metric
  • 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

  1. Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.
  2. 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).
  3. Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
  4. 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).
  5. 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.
  6. 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.
  7. Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
  8. Once sweet potatoes are fork tender and the chickpeas are golden brown - roughly 25 minutes - remove from oven.
  9. 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.
  10. 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
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770 Comments 30 minutes or less, Dairy-Free, Dinner, Egg-Free, Entree, Fall, Gluten Free, Grain-Free, Lunch, Mediterranean-Inspired, Nut-Free, Refined Sugar-Free, Sauce, Savory, Sides, Soy-Free, Summer, Vegan, Winter

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danaHi, I'm Dana! I am a food stylist, photographer, and author of Everyday Cooking.

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All commentsI made thisQuestions
  1. Avatar for Ann-MarieAnn-Marie says

    December 10, 2019 at 5:58 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 11, 2019 at 10:53 am

      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

      Reply
  2. Avatar for Allie RogersAllie Rogers says

    December 4, 2019 at 11:54 am

    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 :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 4, 2019 at 1:01 pm

      haha LOVE! Thanks for sharing, Allie!

      Reply
  3. Avatar for RebeccaRebecca says

    December 1, 2019 at 2:50 pm

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 2, 2019 at 10:59 am

      We’re so glad you enjoyed them, Rebecca! Thanks for sharing!

      Reply
  4. Avatar for PJPJ says

    December 1, 2019 at 2:17 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 2, 2019 at 10:57 am

      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

      Reply
  5. Avatar for Abby ZukowskiAbby Zukowski says

    November 30, 2019 at 7:38 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 2, 2019 at 10:41 am

      Very clever! We’re so glad you enjoyed these! Thanks for sharing!

      Reply
  6. Avatar for MarieMarie says

    November 30, 2019 at 1:15 pm

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 2, 2019 at 10:32 am

      Whoop! We’re so glad you enjoy it, Marie!

      Reply
  7. Avatar for NicoleNicole says

    November 27, 2019 at 4:01 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 27, 2019 at 5:59 pm

      Ha! We can relate. We’re so glad you enjoyed it, Nicole! xo

      Reply
  8. Avatar for JoiJoi says

    November 12, 2019 at 6:49 pm

    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.

    Reply
  9. Avatar for ZahraZahra says

    November 9, 2019 at 2:43 pm

    Delicious

    Reply
  10. Avatar for Jennifer WittJennifer Witt says

    November 8, 2019 at 2:57 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 8, 2019 at 5:09 pm

      Great! Thanks, Jennifer!

      Reply
  11. Avatar for Alison Y.Alison Y. says

    October 31, 2019 at 12:55 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 31, 2019 at 3:18 pm

      Whoop! Thanks for sharing, Alison!

      Reply
  12. Avatar for LauraLaura says

    October 26, 2019 at 6:53 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 28, 2019 at 10:35 am

      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

      Reply
    • Avatar for LauraLaura says

      October 28, 2019 at 10:55 am

      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.

      Reply
      • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

        October 28, 2019 at 11:18 am

        Thanks Laura!

        Reply
  13. Avatar for CarolineCaroline says

    October 7, 2019 at 10:39 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 8, 2019 at 10:38 am

      Thanks for sharing, Caroline! We’re so glad you enjoyed it! xo

      Reply
  14. Avatar for KayleeKaylee says

    October 3, 2019 at 2:27 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 3, 2019 at 3:47 pm

      Yay! Thanks for sharing!!

      Reply
  15. Avatar for Melissa WeissMelissa Weiss says

    September 26, 2019 at 4:27 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 26, 2019 at 5:09 pm

      Thanks for sharing!

      Reply
  16. Avatar for LaurenLauren says

    September 25, 2019 at 12:21 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 25, 2019 at 12:25 pm

      Thanks for sharing, Lauren!

      Reply
  17. Avatar for SarahSarah says

    September 19, 2019 at 11:44 pm

    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!

    Reply
  18. Avatar for JessicaJessica says

    September 19, 2019 at 8:13 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 20, 2019 at 8:24 am

      Yay! So glad you enjoyed it, Jessica! Thanks for sharing! xo

      Reply
  19. Avatar for SharonSharon says

    September 18, 2019 at 11:42 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 19, 2019 at 8:25 am

      So glad you enjoyed it, Sharon! Thanks so much for the lovely review! xo

      Reply
  20. Avatar for ChristinaChristina says

    September 18, 2019 at 1:37 am

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 18, 2019 at 8:53 am

      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

      Reply
  21. Avatar for Shadow McKnightShadow McKnight says

    September 13, 2019 at 9:23 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 13, 2019 at 11:56 am

      Agreed! We love this one, too!

      Reply
  22. Avatar for TaraTara says

    September 9, 2019 at 4:59 pm

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 10, 2019 at 8:16 am

      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

      Reply
  23. Avatar for adrienneadrienne says

    August 24, 2019 at 2:22 pm

    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!

    Reply
  24. Avatar for AmandaAmanda says

    August 24, 2019 at 1:51 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 26, 2019 at 10:01 am

      We are so glad you both enjoy it, Amanda! Thanks so much for sharing!

      Reply
  25. Avatar for Shari SavageShari Savage says

    August 24, 2019 at 5:53 am

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 26, 2019 at 9:43 am

      So glad to hear you enjoyed this recipe, Shari! xo

      Reply
  26. Avatar for MeaganMeagan says

    August 21, 2019 at 9:22 pm

    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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 22, 2019 at 11:12 am

      So glad you both enjoyed it, Meagan! Thanks for sharing! xo

      Reply
  27. Avatar for Adrienne HarrisAdrienne Harris says

    August 21, 2019 at 1:12 am

    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!

    Reply
  28. Avatar for ChristineChristine says

    August 2, 2019 at 7:18 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 5, 2019 at 10:03 am

      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

      Reply
  29. Avatar for ErikaErika says

    July 24, 2019 at 4:13 pm

    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).

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 25, 2019 at 10:12 am

      Thanks, Erika!

      Reply
  30. Avatar for AnnieAnnie says

    July 24, 2019 at 3:12 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 24, 2019 at 3:21 pm

      xoxo!!

      Reply
  31. Avatar for SamanthaSamantha says

    June 28, 2019 at 7:52 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 29, 2019 at 8:14 am

      Thanks for sharing, Samantha!

      Reply
  32. Avatar for AllieAllie says

    June 23, 2019 at 8:01 pm

    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!

    Reply
  33. Avatar for PaulaPaula says

    June 23, 2019 at 2:13 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 24, 2019 at 8:38 am

      So glad to hear it, Paula! Thanks for the lovely review!

      Reply
  34. Avatar for NatalieNatalie says

    June 21, 2019 at 9:44 pm

    -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!!!

    Reply
  35. Avatar for Isel SissonIsel Sisson says

    June 21, 2019 at 4:23 pm

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

    Reply
  36. Avatar for AyishaAyisha says

    May 4, 2019 at 5:15 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 5, 2019 at 11:04 am

      haha yay! Thanks, Ayisha!

      Reply
  37. Avatar for MarilynMarilyn says

    May 4, 2019 at 1:26 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 4, 2019 at 3:52 pm

      Thanks, Marilyn!

      Reply
  38. Avatar for AmyAmy says

    April 29, 2019 at 6:12 pm

    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!

    Reply
  39. Avatar for NicoleNicole says

    April 29, 2019 at 10:44 am

    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 ;)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 30, 2019 at 8:29 am

      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!

      Reply
  40. Avatar for AlixAlix says

    April 22, 2019 at 7:40 am

    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!

    Reply
  41. Avatar for LeahLeah says

    April 17, 2019 at 7:05 pm

    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!

    Reply
  42. Avatar for Happy Miracle EatsHappy Miracle Eats says

    April 13, 2019 at 12:48 pm

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

    Reply
  43. Avatar for KoriKori says

    April 7, 2019 at 7:09 am

    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!

    Reply
  44. Avatar for KoriKori says

    April 5, 2019 at 5:06 pm

    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!

    Reply
  45. Avatar for JoleneJolene says

    April 1, 2019 at 9:17 am

    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!

    Reply
  46. Avatar for KaylaKayla says

    March 28, 2019 at 7:19 pm

    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:)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 29, 2019 at 10:32 am

      So glad you and your boyfriend both enjoyed these! Thanks so much for the lovely review! xo

      Reply
  47. Avatar for Tara MeyerTara Meyer says

    March 25, 2019 at 5:13 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 26, 2019 at 10:40 am

      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

      Reply
  48. Avatar for RachelRachel says

    March 25, 2019 at 3:32 pm

    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.

    Reply
  49. Avatar for Paul tokmakianPaul tokmakian says

    March 15, 2019 at 3:43 pm

    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.

    Reply
  50. Avatar for Anna SarkissovaAnna Sarkissova says

    March 11, 2019 at 5:15 pm

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

    Reply
  51. Avatar for ChristineChristine says

    March 7, 2019 at 1:06 pm

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

    Reply
  52. Avatar for DaneDane says

    February 20, 2019 at 10:14 am

    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 :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 20, 2019 at 2:57 pm

      Yay! We’re glad to hear that, Dane!

      Reply
  53. Avatar for TanaTana says

    February 13, 2019 at 4:36 am

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 13, 2019 at 1:20 pm

      We’re so glad to hear that, Tana!

      Reply
  54. Avatar for Shawna BShawna B says

    February 5, 2019 at 1:45 pm

    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.

    Reply
  55. Avatar for MilaMila says

    February 1, 2019 at 10:14 pm

    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.

    Reply
  56. Avatar for BJBJ says

    January 25, 2019 at 5:16 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 26, 2019 at 3:52 pm

      Yes, the chickpeas should be fairly crunchy in this recipe!

      Reply
  57. Avatar for ZoeZoe says

    January 20, 2019 at 2:29 am

    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!

    Reply
  58. Avatar for jessicajessica says

    January 19, 2019 at 7:22 am

    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..

    Reply
  59. Avatar for KaraKara says

    January 10, 2019 at 4:21 pm

    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.

    Reply
  60. Avatar for ElizabethElizabeth says

    January 2, 2019 at 7:08 pm

    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 :)

    Reply
  61. Avatar for ChancesChances says

    December 27, 2018 at 6:08 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 28, 2018 at 7:33 am

      Whoop! We are glad your husband enjoyed this recipe :D

      Reply
  62. Avatar for SarahSarah says

    December 9, 2018 at 3:24 pm

    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

    Reply
  63. Avatar for AbiAbi says

    November 19, 2018 at 5:34 pm

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 21, 2018 at 9:10 am

      You can use either water or unsweetened almond milk!

      Reply
  64. Avatar for Hayley MorrinHayley Morrin says

    November 12, 2018 at 7:36 pm

    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! :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 13, 2018 at 6:17 am

      Yay! Thanks for sharing, Hayley!

      Reply
  65. Avatar for ZoranaZorana says

    November 7, 2018 at 12:17 pm

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

    Reply
  66. Avatar for LaurieLaurie says

    November 1, 2018 at 3:04 pm

    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!!!

    Reply
  67. Avatar for MaxMax says

    October 28, 2018 at 2:49 pm

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

    Reply
  68. Avatar for Alicia BAlicia B says

    October 21, 2018 at 4:10 pm

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

    Reply
  69. Avatar for ashlee jashlee j says

    October 19, 2018 at 11:54 pm

    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.

    Reply
  70. Avatar for LaurenLauren says

    October 16, 2018 at 4:53 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 16, 2018 at 5:48 pm

      Whoop! Sounds delicious, Lauren!

      Reply
  71. Avatar for CynthiaCynthia says

    October 1, 2018 at 3:35 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 2, 2018 at 8:46 am

      We are so glad to hear that, Cynthia!

      Reply
  72. Avatar for Jennifer LindstedtJennifer Lindstedt says

    September 30, 2018 at 5:23 pm

    Surpringly easy and really good!

    Reply
  73. Avatar for MegiMegi says

    September 30, 2018 at 2:36 pm

    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

    Reply
  74. Avatar for DebraDebra says

    July 16, 2018 at 5:39 pm

    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.

    Reply
  75. Avatar for ElizabethElizabeth says

    July 9, 2018 at 12:19 pm

    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.

    Reply
  76. Avatar for SophieSophie says

    July 4, 2018 at 9:30 am

    All the family loved this which is rare thank you xx

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 5, 2018 at 10:14 am

      Woot woot!

      Reply
  77. Avatar for KareninStLouisKareninStLouis says

    July 2, 2018 at 5:36 pm

    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.

    Reply
  78. Avatar for Whitnee PerepalkinWhitnee Perepalkin says

    June 26, 2018 at 4:15 pm

    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

    Reply
  79. Avatar for ElleElle says

    June 21, 2018 at 1:12 pm

    Making the garlic herb for veggies tonight! Thank you!

    Reply
  80. Avatar for AlanAlan says

    June 15, 2018 at 4:38 am

    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!

    Reply
  81. Avatar for Tammy GipsonTammy Gipson says

    May 31, 2018 at 7:42 am

    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.

    Reply
  82. Avatar for ZaraZara says

    May 19, 2018 at 12:42 am

    Do you bake sweet potatoes and chickpeas at the same time in the oven?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 20, 2018 at 2:05 pm

      Yes!

      Reply
  83. Avatar for MaeMae says

    May 11, 2018 at 4:00 pm

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

    Reply
  84. Avatar for OliviaOlivia says

    May 9, 2018 at 3:06 pm

    Is there somethimg I can use in place of the olive oil? I am trying to cook without using any oil.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 10, 2018 at 11:23 am

      Hi Olivia! Use this recipe for reference! Hope this helps!

      Reply
  85. Avatar for LidiaLidia says

    May 5, 2018 at 2:58 am

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 5, 2018 at 10:11 am

      Woot woot! Thanks for the kind words, Lidia!

      Reply
  86. Avatar for JesJes says

    April 26, 2018 at 5:38 pm

    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!

    Reply
  87. Avatar for CaitlynCaitlyn says

    April 9, 2018 at 2:10 pm

    Has anyone on Weight Watchers made this? If so how many points is it? It was amazing!

    Reply
  88. Avatar for JamieJamie says

    April 8, 2018 at 6:35 pm

    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).

    Reply
  89. Avatar for ChanChan says

    April 3, 2018 at 7:12 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 3, 2018 at 8:08 am

      We’re glad you and your husband enjoyed it, Chan!

      Reply
  90. Avatar for Tanvi LadhaTanvi Ladha says

    March 29, 2018 at 5:30 pm

    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 :)

    Reply
  91. Avatar for YanaYana says

    March 22, 2018 at 1:13 am

    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 :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 22, 2018 at 9:25 am

      Thanks for sharing your recipe change, Yana! Glad you and your husband enjoyed the recipe!

      Reply
  92. Avatar for EliseElise says

    March 20, 2018 at 3:07 pm

    woah, that was DELICIOUS! Thanks so much for the recipe! It’s definitely a keeper ;)

    Reply
  93. Avatar for Naomi MackNaomi Mack says

    March 18, 2018 at 2:04 pm

    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.

    Reply
  94. Avatar for lillianlillian says

    March 11, 2018 at 9:08 pm

    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 ?

    Reply
  95. Avatar for SarahSarah says

    March 11, 2018 at 12:08 pm

    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!

    Reply
  96. Avatar for ElsyElsy says

    March 8, 2018 at 5:43 pm

    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!

    Reply
  97. Avatar for ShaunShaun says

    February 25, 2018 at 6:39 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 27, 2018 at 9:08 am

      Glad you and your family loved the dish, Shaun!

      Reply
  98. Avatar for DrewDrew says

    February 19, 2018 at 5:24 pm

    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.

    Reply
  99. Avatar for AryaneAryane says

    February 19, 2018 at 11:04 am

    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!

    Reply
  100. Avatar for MonaMona says

    February 9, 2018 at 12:51 pm

    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!

    Reply
  101. Avatar for R.R. says

    February 7, 2018 at 5:51 pm

    Really enjoyed this recipe! I added cucumber to the dressing to give a tzatziki taste and it was delicious!

    Reply
  102. Avatar for RachelRachel says

    February 4, 2018 at 2:49 pm

    Just made these- absolutely delicious! Thanks for the recipe.

    Reply
  103. Avatar for JeanJean says

    February 2, 2018 at 4:23 pm

    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. :)

    Reply
  104. Avatar for BrittanyBrittany says

    February 2, 2018 at 12:48 pm

    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!

    Reply
  105. Avatar for JamiJami says

    January 31, 2018 at 1:02 pm

    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 ???

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 3, 2018 at 8:53 am

      Hi Jami! I am not sure you commented on the correct recipe?

      Reply
  106. Avatar for Debbie BramanDebbie Braman says

    January 29, 2018 at 10:10 am

    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

    Reply
    • Avatar for Debbie BramanDebbie Braman says

      January 29, 2018 at 10:22 am

      Nevermind the question, I found the sauce. :-)

      Reply
  107. Avatar for NaseemNaseem says

    January 24, 2018 at 11:02 pm

    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.

    Reply
  108. Avatar for MorganMorgan says

    January 24, 2018 at 6:26 pm

    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!

    Reply
  109. Avatar for CortnieCortnie says

    January 22, 2018 at 6:40 pm

    I made the dressing and used over shredded purple cabbage and celery – so good!

    Reply
  110. Avatar for MauraMaura says

    January 17, 2018 at 8:35 am

    Thanks for this yummy recipe! Made it last night and was DEELISH :)

    Reply
  111. Avatar for KateKate says

    January 14, 2018 at 6:30 pm

    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

    Reply
  112. Avatar for Traci WaiteTraci Waite says

    January 14, 2018 at 5:05 pm

    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.

    Reply
  113. Avatar for RachelRachel says

    January 7, 2018 at 11:02 am

    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 ?

    Reply
  114. Avatar for EmilyEmily says

    January 3, 2018 at 7:38 am

    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.

    Reply
  115. Avatar for MonicaMonica says

    December 20, 2017 at 11:31 am

    Delicious! Sauced could be used on just about anything.

    Reply
  116. Avatar for LisaLisa says

    December 6, 2017 at 6:54 pm

    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.

    Reply
  117. Avatar for Angela LyAngela Ly says

    December 1, 2017 at 7:06 am

    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!

    Reply
  118. Avatar for CourtneyCourtney says

    November 30, 2017 at 6:12 am

    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!

    Reply
  119. Avatar for AmyAmy says

    November 16, 2017 at 10:52 pm

    These were so yummy and took practically no energy or effort. Delicious, thank you!!

    Reply
  120. Avatar for JasonJason says

    November 8, 2017 at 12:55 pm

    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!!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 8, 2017 at 12:57 pm

      Lovely – thanks for sharing!

      Reply
  121. Avatar for MargaretMargaret says

    November 4, 2017 at 12:43 am

    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.

    Reply
  122. Avatar for JuliaJulia says

    October 17, 2017 at 8:57 am

    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.

    Reply
  123. Avatar for Siri BengtssonSiri Bengtsson says

    October 15, 2017 at 5:35 am

    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?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 15, 2017 at 11:50 am

      Hi Siri! You could leave them out!

      Reply
      • Avatar for SiriSiri says

        October 18, 2017 at 5:23 pm

        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 :)

        Reply
  124. Avatar for amandaamanda says

    October 2, 2017 at 6:37 am

    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.

    Reply
  125. Avatar for MaaikeMaaike says

    October 2, 2017 at 3:44 am

    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?

    Reply
  126. Avatar for Rhys LudlowRhys Ludlow says

    October 1, 2017 at 9:27 pm

    This was great. I did not have dill. It was still great. I did it with 1 sweet potato and 1 yam. Really original!

    Reply
  127. Avatar for Cynthia GarofaloCynthia Garofalo says

    October 1, 2017 at 11:19 am

    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 !

    Reply
  128. Avatar for EmEm says

    September 26, 2017 at 3:16 pm

    I could eat this for the rest of my life and be happy. So tangy, sweet, comforting, and fresh!
    Thank you !

    Reply
  129. Avatar for AnnaAnna says

    September 20, 2017 at 1:51 am

    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.

    Reply
  130. Avatar for MonicaMonica says

    September 15, 2017 at 12:07 pm

    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!!!

    Reply
  131. Avatar for franfran says

    September 7, 2017 at 5:40 pm

    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.

    Reply
  132. Avatar for NadiaNadia says

    September 7, 2017 at 6:37 am

    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.

    Reply
  133. Avatar for Ethel HruschakEthel Hruschak says

    September 3, 2017 at 12:50 am

    We just made this tonight and it was very good. Next time we would double the garlic sauce as it was so tasty!!

    Reply
  134. Avatar for ElizabethElizabeth says

    August 29, 2017 at 8:28 pm

    Terrific! Definitely a departure from any sweet potato dish that I have ever made. This will go in the regular dinner rotation.

    Reply
  135. Avatar for GidgetGidget says

    August 29, 2017 at 7:42 am

    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!

    Reply
  136. Avatar for KoyKoy says

    August 27, 2017 at 3:56 pm

    Hi!! :) Recipe looks great! Just wondering, is this cumin powder and coriander powder? Or is it cumin seeds and coriander plant?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 28, 2017 at 9:42 am

      Hi Koy! Cumin powder, and coriander powder!

      Reply
  137. Avatar for DonDon says

    August 15, 2017 at 5:07 pm

    Dang dude, this is a new favorite!
    Had it two days in a row, so so good!

    P.S. Love that it’s VEGAN!

    Reply
  138. Avatar for Kristi McQueenKristi McQueen says

    August 7, 2017 at 11:44 am

    So good! We didn’t care for the potato skins, so next time I might bake them after peeling. Delicious, thank you!

    Reply
  139. Avatar for SkSk says

    August 1, 2017 at 1:26 pm

    I made this and loved it. I topped it with steamed kale. The garlic herb sauce was delicious : )

    Reply
  140. Avatar for BrittanyBrittany says

    July 24, 2017 at 8:58 am

    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!

    Reply
  141. Avatar for GillianGillian says

    July 22, 2017 at 8:18 pm

    I fricking love this recipe! Go Dana!!!

    Reply
  142. Avatar for AlaynaAlayna says

    July 20, 2017 at 7:00 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 20, 2017 at 7:25 pm

      Hi! You could try more oil and less time for the future!

      Reply
  143. Avatar for Vicki VVicki V says

    July 15, 2017 at 11:48 am

    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!

    Reply
  144. Avatar for CarlaCarla says

    July 5, 2017 at 5:08 am

    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!

    Reply
  145. Avatar for SandraSandra says

    June 21, 2017 at 4:15 pm

    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.

    Reply
  146. Avatar for LoisLois says

    June 20, 2017 at 9:40 am

    I just made this. I’m currently sat in garden eating it – so yummy and easy! Thank you xx

    Reply
  147. Avatar for Jordan MahaneyJordan Mahaney says

    June 19, 2017 at 3:15 pm

    This recipe is AMAZING!!! my absolute favorite thing I have cooked in a really long time :)

    Reply
  148. Avatar for ZoyaZoya says

    June 15, 2017 at 12:43 pm

    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.

    Reply
  149. Avatar for Deborah WalikeDeborah Walike says

    June 14, 2017 at 10:01 am

    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.

    Reply
  150. Avatar for PamPam says

    June 12, 2017 at 3:38 pm

    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.

    Reply
  151. Avatar for KatieKatie says

    June 8, 2017 at 10:30 am

    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!!

    Reply
  152. Avatar for KatherineKatherine says

    May 24, 2017 at 6:26 pm

    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.

    Reply
  153. Avatar for KatherineKatherine says

    May 24, 2017 at 6:22 pm

    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.

    Reply
  154. Avatar for JulieJulie says

    May 19, 2017 at 8:45 pm

    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.

    Reply
  155. Avatar for KarenKaren says

    May 19, 2017 at 12:59 pm

    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.

    Reply
  156. Avatar for KarenKaren says

    May 19, 2017 at 12:59 pm

    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.

    Reply
  157. Avatar for JoburglauraJoburglaura says

    May 11, 2017 at 3:16 am

    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

    Reply
  158. Avatar for KarenKaren says

    April 28, 2017 at 7:37 am

    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.. ?

    Reply
  159. Avatar for stephanniestephannie says

    April 26, 2017 at 11:26 am

    What could I choice instead of chickpeas? I really don’t like them but recipe looks great.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 27, 2017 at 6:03 pm

      Hi Stephannie! Possibly another bean – black beans perhaps?

      Reply
  160. Avatar for CarrieCarrie says

    April 24, 2017 at 6:12 pm

    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.

    Reply
  161. Avatar for JasonJason says

    April 23, 2017 at 4:01 pm

    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.

    Reply
  162. Avatar for AshleyAshley says

    April 23, 2017 at 3:10 pm

    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.

    Reply
  163. Avatar for AnitraaAnitraa says

    April 15, 2017 at 6:13 am

    I loved this! The sweet potatoes tasted delicious with the sauce. I shared this on my blog. :)

    Reply
  164. Avatar for JessicaJessica says

    April 11, 2017 at 2:54 pm

    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! :)

    Reply
  165. Avatar for Jenn WassenbergJenn Wassenberg says

    April 10, 2017 at 7:34 am

    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!

    Reply
  166. Avatar for GrandesaGrandesa says

    April 7, 2017 at 5:41 am

    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!

    Reply
  167. Avatar for YesikaYesika says

    April 4, 2017 at 5:14 pm

    I made these today and they were simply amazing!! this will definitely be a go-to meal from now onw!

    thank you so much!

    Reply
  168. Avatar for ToriTori says

    April 4, 2017 at 5:03 pm

    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!

    Reply
  169. Avatar for Allison @ The Book WheelAllison @ The Book Wheel says

    April 3, 2017 at 9:00 pm

    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!

    Reply
  170. Avatar for Sarah SpottiswoodSarah Spottiswood says

    April 3, 2017 at 3:19 pm

    Awesome recipe! The sauce is so so good, very transferable to other recipes! Thanks Dana!

    Reply
  171. Avatar for Danielle M HaleDanielle M Hale says

    March 30, 2017 at 11:45 am

    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!

    Reply
  172. Avatar for CarolCarol says

    March 28, 2017 at 7:36 am

    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!

    Reply
  173. Avatar for ChipChip says

    March 24, 2017 at 5:23 pm

    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.

    Reply
  174. Avatar for AnneAnne says

    March 22, 2017 at 2:42 pm

    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!

    Reply
  175. Avatar for SaraSara says

    March 22, 2017 at 3:55 am

    I made this last night for today’s lunch and wowzer…delicious.

    Reply
  176. Avatar for SueSue says

    March 19, 2017 at 9:38 pm

    Used coriander and mint just due to personal preference in the garlic/tahini sauce and sooo good! !

    Reply
  177. Avatar for TonyaTonya says

    March 19, 2017 at 10:09 am

    Super easy to make and it was delish! My husband (who isn’t a fan of sweet potatoes) loved it. Lots of flavor:).

    Reply
  178. Avatar for StacyStacy says

    March 19, 2017 at 4:12 am

    New flavors for me but I loved it! Looking forward to making more of your recipes. Thank you!

    Reply
  179. Avatar for MaggieMaggie says

    March 18, 2017 at 9:23 pm

    HI, I love sweet potatoes but not chickpeas as much… can you subsititue chickpeas for anything else to make it a filling lunch/dinner?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 19, 2017 at 7:31 pm

      If you are not a fan of chickpeas, feel free to leave them out and add in any other favorite toppings!

      Reply
  180. Avatar for TereseTerese says

    March 15, 2017 at 9:26 am

    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!

    Reply
  181. Avatar for LenaLena says

    March 14, 2017 at 11:48 am

    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!

    Reply
  182. Avatar for angelaangela says

    March 14, 2017 at 5:03 am

    Is this meant to be a side dish or what? Surely it’s not a complete meal.

    Reply
    • Avatar for LenaLena says

      March 14, 2017 at 11:49 am

      I just made this and it’s totally filling on its own! :)

      Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 15, 2017 at 7:01 am

      Hi Angela! You can serve it with a side or however you please!

      Reply
    • Avatar for Gene R CrombineGene R Crombine says

      August 26, 2019 at 12:03 pm

      We eat it as a main, usually sided by haricots or a quinoa/ brown rice blend. Halloumi or feta is fantastic with it as well, but, of course, then it’s no longer vegan.

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        August 26, 2019 at 5:03 pm

        So great! Thanks for sharing, Gene!

        Reply
  183. Avatar for Theresa FitzpatrickTheresa Fitzpatrick says

    March 9, 2017 at 5:06 pm

    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

    Reply
  184. Avatar for HollisHollis says

    March 7, 2017 at 10:20 am

    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??

    Reply
  185. Avatar for Bucks300Bucks300 says

    March 4, 2017 at 6:59 pm

    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

    Reply
  186. Avatar for GlennGlenn says

    March 4, 2017 at 12:37 pm

    Hello!
    In the video you use red onions but in the written recipe you don’t. What would you recommend?
    Hugs!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 5, 2017 at 6:58 am

      Hi! I’d opt for red onion as it adds an extra flavor and color to the recipe! Good eye!

      Reply
  187. Avatar for ChristinaChristina says

    March 1, 2017 at 4:25 pm

    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!

    Reply
  188. Avatar for HannahHannah says

    February 27, 2017 at 4:20 pm

    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!

    Reply
  189. Avatar for AshleyAshley says

    February 26, 2017 at 9:00 am

    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!

    Reply
  190. Avatar for LoriLori says

    February 21, 2017 at 1:27 pm

    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!!

    Reply
  191. Avatar for Alli BrownAlli Brown says

    February 20, 2017 at 7:04 pm

    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!

    Reply
  192. Avatar for GenevieveGenevieve says

    February 12, 2017 at 3:47 pm

    WOW! this is truly delicious!! Thank you!

    Reply
  193. Avatar for Alyssa tAlyssa t says

    February 9, 2017 at 5:18 pm

    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!

    Reply
  194. Avatar for MayaMaya says

    February 4, 2017 at 9:19 pm

    This recipe was crazy good. All the flavors and textures blend so well together! Even my boyfriend loved it!

    Reply
  195. Avatar for Gustavo WoltmannGustavo Woltmann says

    January 25, 2017 at 11:52 am

    This one is my absolute favourite which I keep coming back to. So so simple, yet delicious. Great dinner option.

    Reply
  196. Avatar for SusanSusan says

    January 23, 2017 at 10:33 pm

    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.

    Reply
  197. Avatar for HeatherHeather says

    January 23, 2017 at 6:13 pm

    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! :)

    Reply
  198. Avatar for LynneLynne says

    January 23, 2017 at 4:41 pm

    I just recently started eating vegan, and searching for recipes. This was totally amazing!
    I can’t wait to make it again…

    Reply
  199. Avatar for AndreaAndrea says

    January 17, 2017 at 4:39 am

    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!

    Reply
  200. Avatar for JenJen says

    January 5, 2017 at 11:57 am

    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 :)

    Reply
  201. Avatar for CarrieCarrie says

    December 29, 2016 at 8:04 pm

    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.

    Reply
  202. Avatar for Joanne ValentinoJoanne Valentino says

    December 28, 2016 at 4:48 pm

    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!

    Reply
  203. Avatar for PaulPaul says

    December 28, 2016 at 10:19 am

    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!

    Reply
  204. Avatar for Sabrina!Sabrina! says

    December 27, 2016 at 6:25 pm

    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.

    Reply
  205. Avatar for SarahSarah says

    December 2, 2016 at 6:20 pm

    I just made this, and oh my goodness, the sauce! I could eat that every day.

    Reply
  206. Avatar for KellyKelly says

    December 2, 2016 at 10:24 am

    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.

    Reply
  207. Avatar for RachelRachel says

    November 29, 2016 at 8:49 am

    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.

    Reply
  208. Avatar for ClaireClaire says

    November 28, 2016 at 4:57 pm

    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!

    Reply
  209. Avatar for HarichaHaricha says

    November 27, 2016 at 8:34 am

    Love it :D I made it really simple (uni student haha) but it was still really good. ^^

    Reply
  210. Avatar for Denise PiastrelliDenise Piastrelli says

    November 26, 2016 at 7:33 pm

    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!

    Reply
  211. Avatar for sharonsharon says

    November 23, 2016 at 2:08 pm

    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.

    Reply
  212. Avatar for LindaLinda says

    November 22, 2016 at 5:08 pm

    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!!!!:)

    Reply
  213. Avatar for RosemaryRosemary says

    November 21, 2016 at 10:46 am

    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!! :)

    Reply
  214. Avatar for GraceGrace says

    November 19, 2016 at 7:49 am

    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!

    Reply
  215. Avatar for SallySally says

    November 17, 2016 at 1:13 pm

    We just ate these up and i agree, i may never make anything else for lunch! They were FANTASTIC! Thank you!

    Reply
  216. Avatar for Fabmumof2Fabmumof2 says

    November 16, 2016 at 6:29 am

    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!!)!

    Reply
  217. Avatar for SueSue says

    November 13, 2016 at 6:22 pm

    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!

    Reply
  218. Avatar for ChristineChristine says

    October 21, 2016 at 8:03 am

    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 :)

    Reply
  219. Avatar for LauraLaura says

    October 17, 2016 at 8:32 pm

    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!

    Reply
  220. Avatar for AmeliaAmelia says

    October 17, 2016 at 7:15 pm

    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.

    Reply
  221. Avatar for DeeDee says

    October 12, 2016 at 4:08 pm

    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!

    Reply
    • Avatar for LauraLaura says

      October 17, 2016 at 8:34 pm

      I hope that you try again! It’s our favorite!

      Reply
      • Avatar for Fabmumof2Fabmumof2 says

        November 16, 2016 at 6:30 am

        I took my chickpeas out a little early and did not add the extra garlic as my hummus was garlicky.

        Reply
    • Avatar for HollisHollis says

      March 7, 2017 at 10:10 am

      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.

      Reply
  222. Avatar for mandsmands says

    October 11, 2016 at 11:06 am

    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 :)

    Reply
  223. Avatar for BarbaraBarbara says

    October 7, 2016 at 11:07 am

    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!

    Reply
  224. Avatar for Danielle C.Danielle C. says

    September 26, 2016 at 6:53 pm

    Delicious! Will definitely make again, but I think next time I’ll double the chickpeas :).

    Reply
    • Avatar for DavidDavid says

      October 18, 2017 at 5:10 pm

      Just made this! Best random vegan recipe I’ve found online ever!!!

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        October 18, 2017 at 6:31 pm

        Thanks David! Glad you enjoyed it. Thanks for sharing!

        Reply
  225. Avatar for bluekimmeebluekimmee says

    September 26, 2016 at 7:47 am

    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!!!

    Reply
  226. Avatar for Anne-Julie CaronAnne-Julie Caron says

    September 25, 2016 at 4:42 pm

    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!

    Reply
  227. Avatar for MariamMariam says

    September 22, 2016 at 8:33 am

    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!

    Reply
  228. Avatar for Dustin CollettDustin Collett says

    September 15, 2016 at 12:09 pm

    Very good. Had an Indian feel to it which I enjoy quite a bit.

    Reply
  229. Avatar for JillJill says

    September 12, 2016 at 7:05 pm

    Great recipe! I’m trying to make more plant based meals. Your site is amazing!!!

    Reply
  230. Avatar for ClaireClaire says

    September 11, 2016 at 5:22 am

    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.

    Reply
  231. Avatar for Susan ReidSusan Reid says

    September 8, 2016 at 5:43 pm

    Quick and easy dinner with ingredients that my whole family loves. Perfect!

    Reply
  232. Avatar for Alexina AronAlexina Aron says

    September 5, 2016 at 5:11 pm

    Thanks for helping me discovering that drenching sweet potatoes in tahini is the most marvelous thing ever. Yours truly.

    Reply
  233. Avatar for SusanSusan says

    August 24, 2016 at 8:01 pm

    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.

    Reply
  234. Avatar for AndreaAndrea says

    August 23, 2016 at 10:52 am

    Wow! Thanks for this. Made it tonight and we loved it xx

    Reply
  235. Avatar for Romeo GRomeo G says

    August 19, 2016 at 6:31 pm

    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.

    Reply
  236. Avatar for MirandaMiranda says

    August 17, 2016 at 9:32 am

    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

    Reply
  237. Avatar for LillyLilly says

    August 15, 2016 at 9:59 pm

    Just made this. So delicious! I added poblano peppers in with the sweet potatoes and chickpeas, and used cilantro instead of parsley. Great recipe.

    Reply
  238. Avatar for MelindaMelinda says

    August 14, 2016 at 4:52 pm

    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!! ❤️❤️❤️

    Reply
  239. Avatar for DelfinaDelfina says

    August 11, 2016 at 5:57 pm

    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!

    Reply
    • Avatar for DelfinaDelfina says

      August 17, 2016 at 6:10 pm

      Just roasted some chickpeas with the same seasonings to eat in another dish. I think this my absolute favorite seasoning for chickpeas now!

      Reply
      • Avatar for Fabmumof2Fabmumof2 says

        November 16, 2016 at 6:33 am

        I agree, the seasoned chickpeas were amazing! And so simple!!

        Reply
  240. Avatar for TiffTiff says

    August 9, 2016 at 10:17 pm

    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!

    Reply
  241. Avatar for NurulNurul says

    August 9, 2016 at 11:01 am

    How long does the garlic sauce last in the fridge?

    Reply
    • Avatar for Rachelle ReyesRachelle Reyes says

      April 12, 2017 at 9:55 pm

      made this dish, turned out delicious! i would like to know how long the garlic sauce lasts in the fridge too!

      Reply
  242. Avatar for SamSam says

    August 2, 2016 at 5:31 pm

    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

    Reply
  243. Avatar for MaryanneMaryanne says

    July 30, 2016 at 7:34 pm

    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

    Reply
  244. Avatar for JordanJordan says

    July 18, 2016 at 4:14 pm

    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!

    Reply
  245. Avatar for Nicolo MNicolo M says

    July 15, 2016 at 8:05 am

    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 ???

    Reply
  246. Avatar for JacquelineJacqueline says

    July 11, 2016 at 6:11 pm

    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!

    Reply
  247. Avatar for VivianVivian says

    July 9, 2016 at 2:18 pm

    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.

    Reply
  248. Avatar for MeganMegan says

    July 8, 2016 at 9:08 pm

    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 :-) :-)

    Reply
  249. Avatar for courtneycourtney says

    July 7, 2016 at 1:27 am

    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

    Reply
  250. Avatar for AllyAlly says

    July 3, 2016 at 3:41 pm

    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!!

    Reply
    • Avatar for AllyAlly says

      July 3, 2016 at 3:46 pm

      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!!

      Reply
  251. Avatar for AllyAlly says

    July 2, 2016 at 10:37 pm

    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!

    Reply
  252. Avatar for TayaTaya says

    July 1, 2016 at 1:28 pm

    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!!

    Reply
  253. Avatar for DaynaDayna says

    June 28, 2016 at 7:48 pm

    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!

    Reply
  254. Avatar for BonnieBonnie says

    June 28, 2016 at 12:57 pm

    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.

    Reply
    • Avatar for AshAsh says

      August 21, 2016 at 1:10 pm

      Thank you for more specifics on the timing!

      Reply
  255. Avatar for MarianneMarianne says

    June 23, 2016 at 7:07 am

    My husband and I LOVED it, thank you!!

    Reply
  256. Avatar for SheenaSheena says

    June 22, 2016 at 2:05 pm

    This looks sooooo delicious! I’m always on the lookout for vegan dinners that are savory and filling. Thank you for sharing this awesomeness :)

    Reply
  257. Avatar for PaulaPaula says

    June 21, 2016 at 5:57 pm

    Delicious! Made it for the first time and it is very easy to make and it tastes divine!

    Reply
  258. Avatar for JessicaJessica says

    June 21, 2016 at 7:47 am

    How long do you roast the chickpeas for

    Reply
    • Avatar for PaulaPaula says

      June 21, 2016 at 5:58 pm

      I roasted for about 20 min and it worked fine

      Reply
  259. Avatar for KathKath says

    June 15, 2016 at 11:37 am

    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 !

    Reply
  260. Avatar for ShelbyShelby says

    June 15, 2016 at 11:27 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 15, 2016 at 12:34 pm

      Wow! Thanks Shelby!

      Reply
  261. Avatar for AllisonAllison says

    June 7, 2016 at 12:59 pm

    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.