Mediterranean Baked Sweet Potatoes

I’ve been making this recipe since I went vegan 7 years ago and I’m still making it, one of my absolute favorites :) I like to massage some kale with the leftover oil and spices from the chickpeas and then roast that until crispy with everything else!

Flavor was good but unfortunately my chickpeas got burned trying to finish cooking the sweet potatoes. I’d try it again with a separate dish and cook the sweet potatoes longer than the chickpeas.

Lovely recipe! I added peanut butter to the sauce for a nutty kick and worked really well. This is a new vegan favourite.

Delish! Thank you for the recipe I love it will make again!

Delicious! Love the sauce. Love the caramelized flavor of the sweet potatoes when baked this way. Will definitely make again!

Delicious and fresh!!

Omg this is THE BEST RECIPE EVER!! I could eat this every single day and not get bored. It’s so healthy and filling! Thank you so much for this recipe! My family loves it!!!!!!!

This was delicious and easy to make! I want to make dishes without meat a few times a week but with 2 picky teen boys it isn’t easy! They both liked this. I have it saved and will definitely make again!

A fantastic recipe! I highly, highly recommend. My only suggestion is to make more of the tomato/parsley/lemon juice mix. Delicious and easy!

I have been wanting to make this for a long time and finally did so tonight. Oh my gosh! This was so delicious, I loved it!! It was easy to put together (okay, fine, it took me a bit longer than 5 minutes… it took me 5 minutes to open the wine… I am taking applications for a sous chef 🤪). The only item not added was the chili garlic sauce. This will definitely become part of my meal planning rotation. Thank you!

This was SO GOOD! I made it without any of the optional toppings, it was low effort and delicious. Looking forward to trying it again soon with some of the optional toppings.

Super easy and whole family (including 2 teens) liked it. I subbed cilantro in for parsley and it was great. Also sautéed garbanzo beans in olive oil with spices instead of cooking in oven.

Absolutely delicious! I made this as a side dish when having a dinner party that included a vegetarian. All of us “carnivores” devoured these potatoes and loved them. I have since made them several times as a meatless dinner for my husband and I.

My family loved this! We used spicy hummus since that was all we had on hand. The spicy hummus definitely added more kick but the sweet potato balanced the heat. We will definitely make again! The flavors just work and it looks so beautiful on the plate!

This has become one of my go to weeknight meals. So simple yet delicious! I’ve adjusted to sauce to be more simple (humus and oat milk). The chickpea+sweat potato+tomato combination is just delightful. Thank you!

This recipe was delicious!!!! Our whole family enjoyed it, including our 3 and 6-year-olds! It had so many flavors that came together in such a delicious and healthy dinner. Thanks for the wonderful recipe!!

This was delicious! It seemed like a really weird mix of ingredients, but when you put the sweet potatoes together with the chickpeas and the hummus topping and the cherry tomatoes and parsley it is soooooo good! I found that even though I cut the sweet potatoes in half as suggested they still took about 45 or 50 minutes to bake( I covered the chick peas with foil so they wouldn’t get hard). Next time I’ll zap the sweet potatoes in the microwave for a bit prior to speed it up.

I’ve made this so many times, sometimes even just the sauce, it’s SO good! I don’t usually add the tomatoes as I don’t like them. I’ve also had it with and without coriander (harder spice to come by here) and both ways work great! I will be working this recipe into my meal plan this week with a side of veg.

Sooooo delicious! My husband isn’t a huge sweet potato fan (but I love them) so wanted to find a recipe to help him appreciated them!

This was super easy to make and came out amazing – and my husband raved about it! Will definitely make again.

Liked the baked sweet potato but my chick peas came out like like bullets which was a shame.

I loooove this recipe, and I’m not one to generally like cooking! Thanks so much for sharing, this dish has become a staple
of mine because it’s so easy to make, and the mix of sweet & tangy flavours is just incredible and totally unexpected!

Thanks for this scrumptious and filling recipe! I had no hummus on hand and so made my own.
My daughter and I adjusted it slightly to allow for adding the hummus that I made to the sweet potato/chickpea layer. We then drizzled the sauce in the recipe on top of the greens. Yummo! 😋

So easy and super delicious! I needed a new recipe for sweet potatoes and my entire family loved this (3 vegetarians, and 3 meat-eaters). Thank you!

In case someone asks: where do you get your protein? From this recipe :D

I love the mixture of flavours and it’s just a yummy and nice-looking dish.

Oh man, this is so good! I’m pleasantly surprised, the individual parts seemed not super appetizing as I was making and taste testing them, but once they were all combined?!? Absolutely amazing!! Definitely will make this as a side to impress my partner’s parents in the future, haha. I love how easy and quick and how little cleanup there is too, just an awesome recipe all around!

I served this with your chorizo tofu and rice at a family get-together and people of all ages loved it. Some just couldn’t get enough!

Me and my family loved this recipe. Really appreciate all the yummy bites we’ve had from your site! It’s been helpful to have tasty recipes for me and my family while adjusting to a gluten-free diet.

I just made this! I used the garlic sauce from vegan & delicious and added some chilli powder for some heat for the sweet potatoes. It was so good!! Thanks for making this!

I was dying to try this and finally made it and loved it!

I skipped the tomato topping this time and just went with the tahini garlic dill sauce with the seasoned chickpeas on the sweet potato. Such a delicious combination!

I steamed the baked potato as I have been doing for a while instead of baking it and it came out great that way. But I did bake the chickpeas.

Another new favorite! Thanks again!

My kids loved it so it was a hit!!
Only thing, I was missing was the hummus.
Can’t wait to try as your recipe is.
Thanks

Awesome combo of diffetent simple elements: the sweetness of the sweet potatoe, the crunch of the spicy chick peas, the freshness of the parsley tomatoe mixture, topped off with the creamy tang of the hummos lemony dressing. Each element so simple, combined together a delicious feast!!

This is my go-to recipe if I want to impress people but am pressed for time, it’s also just a great combination of flavors I love.

I don’t do anything different, except use colorful tomatoes when in season, and I do prefer the hummus based dressing to the tahini base.

To make ahead, I dry then season the chickpeas and refrigerate. It really helps to cut down on time (I’m a slow can opener)

So delicious and full of flavor!⭐. I loved it. Especially the garlic tahini sauce.( I used tahini instead of hummus). I think I might use it as a dip for toasted veggies for my next meal. ( I did not include the extra toppings, there was enough flavor for me as it was.) The seasoning for the chickpeas complimented the sweet potatoe right nice and the sauce rounded out the sweetness just perfectly for me. Wonderful recipe. Thank you for sharing.

I made exactly as written – well as closely as I could. The proportions seemed way off. For example “4 medium potatoes” does not mean ones that are 1/3 a pound. I used 3 medium potatoes and ended up with over 1-1/2 pounds. Tomato to parsley proportion was way off, equal parts is disgusting unless you really like parsley. But most importantly, the food just didn’t taste good. All the bright, acidic flavors had no balance against the mildly sweet potato. The hummus sauce was not enough to balance, and frankly mediocre (who uses dill with hummus?!). We threw out all the leftovers and I will never make this again.

Pleasantly surprised! Fairly simple but packed with flavor. I made this as a side with lemon garlic shrimp and it was a lovely meal. Will definitely be making this again!

I’ve been making this recipe (with a few of my own slight variations) for years now and it’s one of my all time favorites. It’s so incredibly filling and satisfying and delicious and so so healthy. I love how easy it is to make and how creative it is. Such a great recipe, I will probably make this regularly for the rest of my life (not to be dramatic) <3

This was such a great idea for sweet potatoes! I was getting burned out on just roasted sweet potatoes with regular salt and pepper seasoning, topped with cashew “cheese” sauce. I am WFPBNO, so I did sub the EVOO with tahini :) also I used my last bit of fresh lemon juice to make the garlic dill sauce. So for the tomatoes and parsley, I added just a little balsamic vinegar, with some raw onions, and let sit while everything cooked. But the flavor combination of the chick peas, and the garlic dill dressing was such a flavor explosion and paired so well with the sweetness of the sweet potato. It was the perfect sweet and savory, blend!!

Hubby and I are doing a 10 day vegetarian fast. Made this last night for us and we loved it. I served it with a side of steamed green beans. The hummus dressing was so good I made more for salad today. It’ll stay on our rotation for meatless nights!

New found love! I always have had sweet potatoes with peanut butter but I think with garlicky hummus and parsley salad, it tastes even more hearty with bursting of flavors. Thank you!

This was delicious! Easy to make and I loved the flavor combinations. The dressing was super yummy. Will definitely be adding this to my go-to recipes!

I made this for the first time and it was pretty darn good. Not mind-blowing, but I will certainly make it again. I followed the recipe almost verbatim, except I realized I did not have any dill come cook time. I also used garlic hummus, so I did not add any extra garlic. I served it with a side of toasted whole wheat pita bread and thought it was a good, easy and healthy meal. I am a little stumped as to what else to serve with it that would be vegan and would compliment the dish without taking a lot more time. I also thought it needed a little heat, so maybe I should get some of the mentioned chili garlic sauce. Thanks for posting the recipe!

This was super yummy! I didn’t have any of the extra optional toppings, just the parsley, otherwise followed the recipe exactly and found it prefect. We tend to eat a lot of protein and vegetables, so I was taking a chance on this meatless meal, but…success!

My fiancé and I are not vegans but have decided to try healthier foods. Being a southern girl sweet potatoes growing up were in a casserole with marshmallows on top! I was surprised that the chickpeas were not real flavorful with all those spices but not bad. I probably should have used salt but so much for healthier! 😬We liked everything else and it was surprisingly filling! I followed your recipe other than I didn’t have the parsley but used cherry tomatoes. They were great with the lemon juice, oil, salt, and pepper! Thanks for broadening our palettes!

A truly delightful and delectable recipe … appealing to the eyes and to the palate in the very first attempt ! Was loved by everone in the family ❤️❤️🎖

I made this tonight and it was so delicious! I did improvise because I didn’t have some things on hand. No dill for the hummus dressing so I used adobo seasoning with roasted red pepper hummus and half a lemon. Yummy! For the tomato topping I diced ruby red cherry tomatoes, fresh cilantro, red onion, scallions, and lemon juice. Otherwise followed recipe. Will definitely make again!

I was looking for ways to incorporate sweet potatoes into my diet. So glad I found this recipe. Loved it though I changed it a lot, lol. I used the beet hummus that I’d made the day before and I didn’t have tomatoes so I sauteed some onions with red bell peppers. Also added some diced pickled cucumbers on top. The sweet potato and chickpea base is soo versatile. Will be making this again and again.

Light, fresh a satisfying! All the flavours work really well together, good as a side dish, a meal or a big snack. Even the chickpeas by themselves are tasty to snack on!
We had half of a medium sweet potato each with a side dish and are very full.

Once again your recipe doesn’t disappoint! Perfect blend of flavor and texture! The dill sauce makes this divine. Instead of topping the potato with the cherry tomatoes, I made a small side salad: arugula, cherry tomatoes, and red onions with a dressing of rice vinegar and lemon. Yummy! (That’s 3 of your recipes this week!)

This is SO good. I have never been a big fan of sweet potatoes but have recently started eating them as part of an anti-inflammation diet. The sweet, spice and acid combo of this recipe is amazing. I forgot i was eating sweet potatoes and maybe even like them now 😉 another 10/10, Dana ♥️

Delicious!!!! A huge success at home. Thank you!

This was amazing. I always make your desserts and finally tried one of your vegan dishes and it did not disappoint. Thank you for making cooking fun again during this year of quarantine. Everything you make is sooo good. My mother in law gave me an A+ for this dish!!

Made this tonight it was delicious! We pan fried some vegan sausages, sliced and added to the plate.

Oh MY! This is delicious! Everyone loved it in my house. I made the recipe as written with the exception of the chili garlic sauce because I didn’t have any.

This recipe was so delicious . Thank you for providing such an amazing recipe. Btw i added the red onions like the video had it. I think it would be good to make that part of the recipe along with parsley and cherry tomatoes. The added bonus is that i feel good after eating it!

I only made the garlic dill sauce. It was really delicious but, based on my palette, needed 2x hummus vs. what the recipe called for to balance out the garlic and lemon. I used dried dill but I think fresh dill would’ve made this a 5 star sauce!

It was quick and easy to make, and had most of the ingredients already which was great. It’s filling and fresh. The sauce is super yummy I wish I made more. I added figs and pomegranate to the tomato’s which made it super fresh.

This was the perfect, low-effort but super tasty meal I was looking for on a cold, rainy night. I almost didn’t bother making the garlicky tahini sauce as I was feeling really lazy but *so* glad I did as it was a star in its own right and really brought everything together. Will definitely be adding this to our rotation of weekday meals! x

This is one of my favorite sweet potato recipes! So packed with flavor! I use roasted red bell pepper hummus for the extra flavor addition. Sometimes I chop the sweet potatoes and put them in the air fryer. This is also the recipe that got me into parsley. So tasty 😋

On a quest to eat more sweet potatoes since I’ve never really liked them, but need some more variety in my meals. These are amazing! I thought they were seasoned wonderfully, the sweet potatoes, chickpeas, tomatoes, parsley all melded together perfectly. Making again this week, though I’m going to change the sauce. Not a huge fan of the sauce. So maybe the lemon tahini sauce?

Either way, very delicious, super easy, and reheats great the next day, too!

Super easy to make and perfect for lunches to carry to work! As I was making it, I realized the hummus I had in the fridge had gone bad.. rather than making it fresh or running to the store I decided to use non-fat greek yogurt in its place and ended up making a tzaziki style dressing. It was still super delicious, especially with the tomato and parsley toppings!

Seriously underseasoned dish based on your recommendations. Needed more salt, more…everything. This is a typical…western approach to ‘exotic’ dishes, thinking that certain flavors will scare American palates.

I’ve made this twice and it was delicious. I added fresh chopped jalapeños and mint leaves to the hummus sauce, and topped my bowl with homemade garlic sauce (labneh), cherry tomatoes, chopped Persian cucumbers and cilantro. An extremely tasty and filling meal that’s become a week night staple at my house. Thank you for sharing this!

I made this within the 30min timeframe. Super easy to make and very yummy. Will definitely make it again. I made my own humus which I pack with alot of flavour so the sauce was very lovely(didn’t have to use as much liquid as specified)

Made this for dinner tonight. It was a big hit. I spaced chickpeas with the cumin, coriander, etc., before putting it into the oven to roast. My husband isn’t a fan of sweet potatoes so he had regular potatoes. I didn’t have any hummus so I used baba ghanouj as the sauce and it was delicious! Served halloumi on the side. I’d make it again for sure!

Made this tonight. My husband has requested that we have it every week. Easy and great flavor!

I made this for my mom and I today. LOL we only had one big sweet potato but it was enough for the both of us. My mom was surprised that the chickpeas roasted in the oven. Such a beautiful recipe! Thank you so much! Next up: Roasted Red Pepper Pasta!

I am the worst cook in the world but even I can make this, and IT IS DELICIOUS. I love making it for friends and have someone on their way for lunch right now! So tasty it’s hard to believe it’s both vegan and healthy.

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!

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

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.

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.

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.

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!

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!!!

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

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!

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.

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!

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 :)

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

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

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.

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! ❤️

This was great!! Did not use dill but was still awesome!!

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!

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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

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

I didn’t change anything, except added a chicken meat, because we are not vegetarians ;) …so tasty.

came out superb! i just increased each spice by 1/4 tsp and added red chilli powder for heat.