Mediterranean Baked Sweet Potatoes

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Big bowl of Mediterranean Baked Sweet Potatoes

Friends, it’s been a while.

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

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

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

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

Several halved skin-on sweet potatoes

Speaking of good stuff, how about them sweet potatoes?

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

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

Big bowl of freshly roasted halved sweet potatoes

The concept is simple:

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

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

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

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

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

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

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

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

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

Plate of Mediterranean Baked Sweet Potatoes for a healthy vegan meal

More Vegan Sweet Potato Recipes

Close up shot of a bowl of gluten-free vegan Mediterranean Baked Sweet Potatoes

Mediterranean Baked Sweet Potatoes

Simple, 30-minute baked sweet potatoes topped with roasted chickpeas, a simple garlic-herb sauce and a parsley-tomato salad. Delicious, fresh, healthy, and naturally vegan and gluten free.
Author Minimalist Baker
Print
Bowl of Mediterranean Baked Sweet Potatoes for a simple and healthy vegan meal
4.92 from 583 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Entree, Side
Cuisine Gluten-Free, Mediterranean, Vegan
Freezer Friendly No
Does it keep? Best when fresh

Ingredients

  • 4 medium (~1/3 lb each) sweet potatoes*
  • 1 15-ounce can chickpeas (rinsed and drained)
  • 1/2 Tbsp olive oil
  • 1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
  • 1 pinch sea salt or lemon juice (optional)

GARLIC HERB SAUCE

  • 1/4 cup hummus (or tahini)
  • 1/2 medium lemon, juiced (1/2 lemon yields ~1 Tbsp juice)
  • 3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh per 3/4-1 tsp dried)
  • 3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp or 9 g)
  • Water or unsweetened almond milk (to thin)
  • Sea salt to taste (optional // I didn’t need any)

TOPPINGS optional

  • 1/4 cup cherry tomatoes (diced)
  • 1/4 cup chopped parsley (minced)
  • 2 Tbsp lemon juice
  • Chili garlic sauce

Instructions

  • Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.
  • Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min – 1 hour).
  • Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
  • Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
  • While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water or almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
  • NOTE: If you don’t have hummus, tahini (which you can DIY!) will make a great base substitution for the sauce – just adjust the seasonings to accommodate the lack of flavor tahini provides.
  • Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
  • Once sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven.
  • For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, garlic herb sauce, parsley-tomato salad, and chili garlic sauce (optional). Serve immediately.
  • Additional side ideas might include Hummus, Pita Chips, Baba Ganoush, or Persian Eggplant Dip. Enjoy!

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 calculated without optional ingredients.

Nutrition (1 of 4 servings)

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

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  1. Mia Pea says

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

  2. Marnie Mugford says

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

  3. Emir says

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

  4. Gayatri says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Gayatri. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  5. Salina says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Salina! Thanks so much for the lovely review!

  6. Tanja says

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

  7. Matea says

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

  8. TK says

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

  9. Katie says

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

  10. Raquel says

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

  11. Carol says

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

  12. Lily says

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

  13. Stacy says

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

  14. Annmarie Occhiogrosso says

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

  15. Fiona says

    I made this dish for my vegetarian teens. It was absolutely delicious & a hit with the whole family. I made it as per the recipe provided. It will be going on our regular meal rotation.

    • Latitia Clay says

      Sweet potatoes are one of my favorite vegetables and I am trying to eat an increasingly more Mediterranean diet so when I saw this recipe it sounded good right off the top. And it is wonderful!! I subbed Italian herbs for dill and mint leaves for the parsley. I love the seasoning and roasting of the chickpeas. Delicious!! I will definitely make today again. Thanks!

  16. Natalie says

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

  17. Callie V says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Rebecca. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  18. Emilia says

    Hi, is the nutritional value information for two halves of a sweet potato (a whole one), or just for half of one?

  19. Sana says

    Oh my. Please marry me.

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

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

  20. Clare says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Clare. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  21. Cheri Johnson says

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

  22. brinacyl says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Brinacyl. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  23. Al says

    Making this now! I used red pepper hummus as my base and its already delicious can’t wait to try! Thanks for the post :)

  24. Cassandra says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Mary. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Laila says

      Lovely meal. The flavours are beautiful together. I used tahini for the sauce and fresh dill from the garden ?

  25. Laura Jackson says

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

    Thank you!

  26. Josh says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Josh. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  27. Mary says

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

  28. Anne Lemieux says

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

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

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

  29. Aviott John says

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

  30. Maddie says

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

  31. Sophie says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great – thanks for sharing, Sophie! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  32. Sarah says

    We’ve made this several times and it’s a favorite! My husband, who never cooks, discovered the recipe and it never fails. Thanks!

  33. Jessica M. says

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

  34. Lindsy says

    Hello! We LOVE this recipe in our house. One of our favorites. We have cut out oil at home, and continue to use it just in this recipe… but i was curious if there is a way to make this without oil? I have tried by using a little like juice but the chickpeas didn’t get crispy. I do also have the breville air fryer/oven.

    Thanks in advance!

  35. Judy says

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

  36. Donna says

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

  37. Carol says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Carol. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  38. Shannon says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Shannon. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  39. Licia P says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Licia. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  40. Kelly says

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

  41. Marley says

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

  42. Erin says

    I love the garlic hummus sauce and am thinking of making a giant batch of it for salads and things. How long should this sauce keep in the fridge if you use fresh herbs? About a week? 2 weeks of dried herbs?

  43. Katie Amey says

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

  44. Leia Spencer says

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

  45. Gemma Walmsley says

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

  46. Adria Coghlin says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Adria. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  47. Ann-Marie says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Ann-Marie. We are so glad you both enjoyed it Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  48. Allie Rogers says

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

  49. PJ says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, PJ. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  50. Abby Zukowski says

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

  51. Nicole says

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

  52. Joi says

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

  53. Jennifer Witt says

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

  54. Alison Y. says

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

  55. Laura says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Laura. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Laura says

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

  56. Caroline says

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

  57. Kaylee says

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

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

  58. Melissa Weiss says

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

  59. Lauren says

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

  60. Sarah says

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

  61. Jessica says

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

  62. Sharon says

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

  63. Christina says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Christina. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  64. Shadow McKnight says

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

  65. Tara says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Tara. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  66. adrienne says

    OOOOOOPPSS!!!

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

  67. Amanda says

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

  68. Shari Savage says

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

  69. Meagan says

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

  70. Adrienne Harris says

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

    Thanks so much for sharing!

  71. Christine says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Christine. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  72. Erika says

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

  73. Annie says

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

  74. Samantha says

    Last night we made these for our supper!

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

  75. Allie says

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

  76. Paula says

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

  77. Natalie says

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

  78. Ayisha says

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

  79. Marilyn says

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

  80. Amy says

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

  81. Nicole says

    This sounds really delicious and I’m planning to make this tomorrow.
    I was just wondering how long you bake the Potato and the Chickpeas?
    I’ve tried to make rosted Chickpeas before and they’ve always turned out too dry or burned (you can tell I’m not the greatest cook ^^)

    To your Note #6 to substitute Thahini if you don’t have Hummus. I just want to mention, if you have Chickpeas and Thahini you already have the main Hummus ingredients.
    I just toss them with a little lemon juice, some salt and water for the consistency in the blender till smooth. I haven’t managed to mess that up till now, so its really easy ;)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicole, we typically cook them for about 25 minutes. Cook time will vary depending on the size of your sweet potato. Hope that helps!

  82. Alix says

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

  83. Leah says

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

  84. Kori says

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

  85. Kori says

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

  86. Jolene says

    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!

  87. Kayla says

    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:)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  88. Tara Meyer says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  89. Rachel says

    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.

  90. Paul tokmakian says

    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.

  91. Dane says

    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 :)

  92. Tana says

    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.

  93. Shawna B says

    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.

  94. Mila says

    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.

  95. BJ says

    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.

  96. Zoe says

    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!

  97. jessica says

    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..

  98. Kara says

    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.

  99. Elizabeth says

    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 :)

  100. Chances says

    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.

  101. Sarah says

    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

  102. Abi says

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

  103. Hayley Morrin says

    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! :)

  104. Laurie says

    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!!!

  105. Alicia B says

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

  106. ashlee j says

    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.

  107. Lauren says

    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!

  108. Cynthia says

    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!

  109. Megi says

    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

  110. Debra says

    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.

  111. Elizabeth says

    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.

  112. KareninStLouis says

    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.

  113. Whitnee Perepalkin says

    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

  114. Alan says

    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!

  115. Tammy Gipson says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tammy, it is supposed to be raw, but feel free to scale back for milder flavor!

  116. Mae says

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

  117. Olivia says

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

  118. Lidia says

    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.

  119. Jes says

    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!

  120. Jamie says

    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).

  121. Chan says

    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!

  122. Tanvi Ladha says

    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 :)

  123. Yana says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  124. Naomi Mack says

    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.

  125. lillian says

    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 ?

  126. Sarah says

    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!

  127. Elsy says

    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!

  128. Shaun says

    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!

  129. Drew says

    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.

  130. Aryane says

    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!

  131. Mona says

    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!

  132. Jean says

    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. :)

  133. Brittany says

    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!

  134. Jami says

    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 ???

  135. Debbie Braman says

    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

  136. Naseem says

    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.

  137. Morgan says

    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!

  138. Traci Waite says

    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.

  139. Kate says

    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

  140. Rachel says

    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 ?

  141. Emily says

    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.

  142. Lisa says

    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.

  143. Angela Ly says

    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!

  144. Courtney says

    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!

  145. Jason says

    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!!!

  146. Margaret says

    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.

  147. Julia says

    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.

  148. Siri Bengtsson says

    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?

      • Siri says

        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 :)

  149. amanda says

    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.

  150. Maaike says

    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?

  151. Rhys Ludlow says

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

  152. Cynthia Garofalo says

    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 !

  153. Anna says

    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.

  154. Monica says

    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!!!

  155. fran says

    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.

  156. Nadia says

    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.

  157. Elizabeth says

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

  158. Gidget says

    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!

  159. Koy says

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

  160. Kristi McQueen says

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

  161. Brittany says

    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!

  162. Alayna says

    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.

  163. Vicki V says

    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!

  164. Carla says

    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!

  165. Sandra says

    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.

  166. Zoya says

    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.

  167. Deborah Walike says

    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.

  168. Pam says

    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.

  169. Katie says

    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!!

  170. Katherine says

    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.

  171. Katherine says

    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.

  172. Julie says

    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.

  173. Karen says

    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.

  174. Karen says

    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.

  175. Joburglaura says

    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

  176. Karen says

    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.. ?

  177. Carrie says

    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.

  178. Jason says

    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.

  179. Ashley says

    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.

  180. Jessica says

    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! :)

  181. Jenn Wassenberg says

    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!

  182. Grandesa says

    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!

  183. Tori says

    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!

  184. Yesika says

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

    thank you so much!