Mediterranean Baked Sweet Potatoes

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

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

Surpringly easy and really good!

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

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

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

All the family loved this which is rare thank you xx

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

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

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

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

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

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.

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!

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).

This recipe is absolutely amazing! very less prep and cook time, and a great option for meal prep!Thanks a ton Dana! I am in love with all your recipes :)

This turned out sooo delicious!! My husband loved it! The only thing I changed is I mixed sweet potatoes and regular potatoes cubed them and roasted in the oven. Your blog recipes are becoming a staple in our home :)

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

I made this for the first time today and it came out amazing!!! I can’t wait to make it for my friends next. I loved the flavors.

This is absolutely amazing! Definitely give it a five star – super easy, and very filling. I found that I had to take my chickpeas out before the sweet potato was done, and we had no parsley, so substituted tarragon, which also worked! Served with avocado and balsamic glaze – what a lovely meal!

Hello, I am trying to become a vegan, and I made this dish with not all of the ingredients because I am on a budget- regardless, most of my family members really enjoyed it. I loved it, and hope to keep cooking like this in the future. Thank you so much for the recipe!

Another great dish, Dana, and thank you! The four hungry humans in our household loved these, and everything from the halved potatoes; to the crunchy, spicy chickpeas, to the lovely dill sauce were magnificent! There was nothing left after dinner!

Tried it. Sounded really good after putting it all together and just was not impressed. Sauce, chickpeas, seasoning; none of it tasted any good. I guess I will have to try again some day.

Just made this with a giant sweet potato that I cut in 8! I used tahini and fresh mint instead of parsley. The chili garlic sauce really gives the perfect final touch, it was pure delight!

I am in luv with this healthy & delicious Mediterranean Sweet Potatoes dish,,,infact I am currently waiting for the sweet potatoes & chick peas to finish roasting so I can add the toppings! I make this dish often. I wish I could upload the pic of my dish!

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

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

I’m always on the hunt for something to change up my plant-based foods. This is so big on flavor and amazing. This now has a place on my regular plan. :)

I overcooked the chickpeas by 5 minutes and they were a bit tough. I’ll probably cook them on a separate pan for less time next time. But the sweet potatoes were perfect, sauce was really good, and the garnish was delish! This was Amazing. Thank you so much!

I made this today and am not a person who generally comments. But I had to write in and tell you how totally delicious this was! I didn’t have any dill, so used dried parsley instead. Next time I’m going to double the amount of roasted chickpeas and garlicky creamy sauce – cos they were just amazing! Thank you very much for this recipe.

I made this tonight and it is so so yummy! I tweaked it here and there to my liking, like using basil instead since I’m not the biggest parsley fan, but all in all a super savory delicious meal!

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

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

Thanks for this one! This is one of my family’s favorite recipes, and it’s so simple to make! This is the second time I made it. It’s a monthly meal now.

Just made this- wow! Thank you Dana for another awesome recipe. And the sauce is just perfect- I never would’ve thought it could be so creamy and rich with only hummus and dried herbs. So good. Thank you ?

I’ve added this into my rotation! My boyfriend and I really lean toward comforting stews in the winter, and this is just as satisfying. I add an overeasy egg on top and use two cans of chickpeas to make it more filling.

Delicious! Sauced could be used on just about anything.

Made this dish and had a bunch of non-vegan friends try it and they all ABSOLUTELY loved it.

Simple to make, and so super flavourful!

I made my sauce with extra fresh dill and it was literally to die for. i would put that sh*t on everyyything!!!

Thanks for this great recipe @minimalistbaker. This is my first of yours and I’m excited to try many more to come!

Oh my goodness! This is perhaps the best dish I have ever experimented with.
I didn’t have any tomatoes or parsley for the topping, so I switched them out for baked cavlo nero and sundried tomoates and boy on boy I devoured that meal!
The garlic sauce with the sweet potatoes and then the slightly crispy chickpeas.
Thank you for this recipe! If I could hug you right now I really would!

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

OMG best thing I’ve cooked in a long time. Had a friend over for dinner and last time I had an EPIC fail with a soggy portabello mushroom but this time whipped this together and my friend was blown away! so delicious! followed the whole thing minus the salt (which i don’t think it needs as its soon tasty).. Thanks so much! Im demo making this again!!!

Delicious, and as easy as promised. Pleasant surprise: also delicious cold the next day. Would suggest putting chickpeas on a separate roasting tray in order to take them out before the sweet potatoes — mine ended up overcooked.

These are amazing! I’ve been craving since I first made them. I had leftover sauce which made me so very happy. I used the sauce on everything I could put it on for the next few days.

This was delicious. Wasn’t sure how all the flavours would go together, but they were lovely! I happened to have some leftover hummus to make the sauce and it was lovely! I only used 1/2 garlic clove and it was still quite potent. My non-hummus loving partner enjoyed it, too.

This is SO delicious. Just made it for lunch. I don’t know if it will last in the fridge for a day but we’ll see. Or do you have a tip for that?

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

Made this today after harvesting and cleaning up my garden. What a great way to end a beautiful fall day. It was fast and so delicious. Bringing the leftovers for lunch tomorrow. Two thumbs up !

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

I made this last night, and it was very good, but I wish I had done something to the sweet potato itself. Maybe rubbed the skin with oil and salt, emptied out the contents and mixed it with the sauce fully, mixed the sweet potato with white potato, or even just used the skins only and stuffed them with the sauce, chickpeas, and tomato salsa. The bland sweetness of the potato was just too much for me, so I need to cut it with more savory-ness next time.

WOWZA! Thank You! Made these a few nights ago and can’t wait to make them again! I added Tabbouleh as a garnish and yummmmmmmy!!!! We own a Dog Bakery and have a plethora of Sweet Potatoes; always looking for creative ways to eat them for the doggie and us! Thank You!!!

My sister and I remade this recipe but instead of having the potato’s baked we turned them into fries and it work just as well. Lovely recipe would defiantly make it again.

Thank you for this recipe. I made it recently and it was quite flavorful (and full of nutrients which is always a plus). I used tahini paste mixed with lemon, water, olive oil, and garlic for the sauce since this is the base of traditional hummus and what gives hummus its nutty-umami flavors.

I think tahini labeled as not flavorful is a mischaracterization.

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

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

Thank YOU Dana! Made this last night- LOVED it! All the flavors meshed so well- delish! Especially loved the hummus-dill-lemon dressing! My nephew, a traditional meat-eater, dropped by so I served him half a potato- his opinion? “Really different, tasty.” He, like us, cleaned the plate! Thanks again for spending your time creating this dish!

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

P.S. Love that it’s VEGAN!

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

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

I never enjoyed sweet potatoes until I found this recipe! This is a parade of flavors with none overpowering the other. I will be taking this to Thanksgiving this year for my family to enjoy!

I fricking love this recipe! Go Dana!!!

This was delish! Especially loved the tahini garlic sauce. The combo of flavors and textures was great. Found your blog when looking for a vegan cheesecake. We are having that tonight for my daughter’s bday but it looks good!

This was sooo good. Made it yesterday for me and my boyfriend and we both were amazed by the explosion of flavor in our mouths. The combination of sweet, salty, tangy, fresh and the amazing sauce (which I made with tahin) was amazing!!! Thank you!

I was dubious about the flavor combination, but we loved, loved this. The only change I made was to reduce the garlic in the sauce and add just a tsp of maple syrup after using tahini. It was such a good flavor combo and we will make it again soon.

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

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

Hi Dana, I stumbled across your site while looking for vegan dinner inspirations. This recipe was the first one I made. My hubby is not vegan but appreciates my cooking. I find myself coming back to your site regularly for meal options.

This is now one of my “go-to” dishes, because it’s that delicious, it’s that simple and it looks absolutely beautiful plated. (The combination of cinnamon & cardamom is genius)! I am vegan and had honestly not thought about sweet potatoes, because my only previous experience with them was in those icky-sweet Thanksgiving side dishes, which I never liked. Now I’m hooked. I do have a couple of suggestions, if I might: The first time I made this, I followed the recipe to the T and it was wonderful, but quite heavy. And, I would suggest that you food process the garlic, since when it’s chopped in the sauce, I found it quite overpowering. Making it in warmer weather, I opted to make a vegan sort of Tzatziki sauce, starting with the tahini base, adding cucumbers, soy yogurt and essentially following the original sauce recipe with extra dill & less garlic & tons of lemon all around. I also replaced the fresh parsley with crunchy greens, Romaine, Iceberg, etc. With those two changes, it’s a much brighter, lighter feeling dish. VERY yummy and thank you so much for sharing.

Wow! This is really good. I love the combination of all the ingredients. I used black beans instead of chickpeas, just because I didn’t have any chickpeas left after making the hummus (I made a roasted red pepper hummus). I will definitely make this again. Thanks for posting.

Yum!!!! Thanks for sharing this quick and very tasty recipe!! The only thing I would change next time would be not to roast the chickpeas for as long as the potatoes.. on one hand I like that they’re crunchy, but on the other they are a little overdone to my taste I guess, so I think I will fry them in some olive oil and their spices next time. Will defy be making this one again, and the garlic sauce is a great use for houmous; I never use all of mine up!!

i forgot to rate it. So. There.

My non-vegan girlfriend who usually won’t eat vegan food on principle (“I’m not eating that sh*t”) dug in with gusto.

This was delicious. I put my chickpeas in halfway through the sweet potatoes cooking and they were nice and toasted. As a topping I used Greek yogurt with tahini, lemon garlic and salt. This dish was wonderful.

I agree with another coook here, watch your chickpeas. Ours were overcooked. The sauce is good, but I was without lemons!! :( So sad! I made it without anyway and it was fine, although I definitely need to wait til I have lemons before trying this recipe again.

I agree with another coook here, watch your chickpeas. Ours were overcooked. The sauce is good, but I was without lemons!! :( So sad! I made it without anyway and it was fine, although I definitely need to wait til I have lemons before trying this recipe again.

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.. ?

I made this and thought it was pretty good. If I had thought about it in time I might have roasted the garlic instead of using it raw, but it’s still good anyway if you don’t mind that garlicky zing. I also ran out of lemons after making my hummus, so I used a lime for the sauce, which turned out fine.

Seriously good dish. I actually mixed the chili garlic sauce with the tomato and parsley salad (on purpose, after it sat as directed) and wow, it was a killer change. You can sub the root vegetable and use Boniato or Asian Sweet potatoes for a twist, too.

I made these last night and they were NOT disappointing! The sweetness of the potato, mixed with the savory flavors from the hummus and marinated tomatoes was the perfect blend. Also the slight crunch of the chickpeas was perfect topping for a baked potato. My husband really enjoyed this meal as well, even had seconds! I will add this to my recipe box for future meals. Thank you again for another fantastic recipe! ~Ashley K.

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

Great recipe! Made this tonight and it was as good as I had hoped. I didn’t change anything in the recipe and was pretty pleased! :)

Hi there! I just made this recipe and absolutely loved it! Your directions and ingredients are fantastic – thanks for doing what you do, I really appreciate it!

I made this and it was awesome. I am a serious meat eater and decided to cut back. I googled vegan dinner because I have never really cooked strictly vegan, and this recipe came up. I had large sweet potatoes and sliced them into 1-1 1/2 inch lengthwise. I also doubled the garlic because I love it. I added a pinch of salt to the sauce and seeet potatoes but I don’t think it is a must. Great recipe in about 40 minutes total time. I will definitely make it again and explore further on this site. Thanks!

This is so good! I ended up roasting the tomatoes with the chickpeas because I don’t like raw tomatoes. I also added cauliflower to the chickpeas and tomatoes and it was so good! I made with some parsley brown rice as well. It was a hit with the family! Thanks for the idea!

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

thank you so much!

I made this tonight and it was delicious! I forgot hummus and substituted it with garlic and herb cream cheese and skipped some of the spices but it was still a win. Thanks for sharing!

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