Mediterranean Baked Sweet Potatoes

Jump to Recipe
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 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:

Seriously healthy
& 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
Bowl of Mediterranean Baked Sweet Potatoes for a simple and healthy vegan meal
4.88 from 714 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Entrée, Side
Cuisine Gluten-Free, Mediterranean, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? Best when fresh


  • 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)


  • 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)
  • 3 Tbsp finely chopped red onion
  • 2 Tbsp lemon juice
  • Chili garlic sauce


  • 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). Transfer to the preheated oven and bake until the sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes.
  • 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, parsley, and red onion (optional) with lemon juice and set 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!



*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.
*This recipe is inspired by Mediterranean and Middle Eastern cuisines. Learn about the origin of hummus here and tabbouleh (parsley salad) here.
*Nutrition information is a rough estimate calculated without optional ingredients.

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

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Caroline says

    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!

  2. Jess says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jess, sorry to hear the chickpeas burned. Is it possible you were using sweet potatoes that were on the larger side? That could cause them to take longer than the chickpeas. Glad you still enjoyed the flavor!

  3. Rose says

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

  4. Tara Smith says

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

  5. Iain says

    Thanks for a great recipe! Just a question about the topping – The video has red onion in the tomato/parsley mix but it isn’t listed in the recipe – Do you have a preferred version?
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Iain, We’re so glad you enjoy it! The tomato and parsley mix can be found in the “toppings” section and step 7. Hope that helps!

  6. Sophia says

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

  7. Ronda says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Ronda! Thank you for sharing! xo

  8. Kristin Coombs says

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

  9. Marcia says

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

  10. Emily says

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

  11. Shiv says

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

  12. Debbi says

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

  13. Meli says

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

  14. Barbara says

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

  15. Alyson says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad it was a hit with the whole family! Thank you for your kind words and lovely review, Alyson! xo

  16. Felicia says

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

  17. Tanya says

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

  18. Ashleyy says

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

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

  19. Sarah says

    I noticed onion is in your video for the topping but not your recipe :) I added some and it was delicious! Did you change your mind about this ingredient?

  20. Kat says

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

  21. says

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

      • Awanti says

        This recipe is so simple yet so phenomenally good. I had a fall party at home and made this, it was such a hit! Everyone raved about it. Definitely making this again! I didn’t have paprika so I used thyme instead for the chickpeas, it was awesome. I’m now hooked to your blog!

        • Kellyann says

          This recipe is delicious – I followed it exactly as written and it turned out so well. I topped it with Sriracha and couldn’t get enough. The garlic sauce is my new favorite thing!

  22. Heidi says

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

  23. Hilde says

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

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

  24. Alex says

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

  25. Laura says

    I’ve made this recipe multiple times and loved it! However, just now looking at it, is the coriander supposed to be dried coriander leaf or ground coriander seed? No idea which one I’ve used before!

  26. DJ says

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

  27. Queata J. says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family are enjoying our recipes, Queata! Thank you for sharing! xo

  28. Lydia says

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

  29. The Vegan Goddess says

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

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

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

    Another new favorite! Thanks again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yumm, awesome! Thanks as always for such a lovely review and for sharing your modifications. We’re so glad you enjoyed!

    • Callan says

      I have made this recipe countless times, and it is always delicious! It’s the perfect recipe to use up any produce you have on hand, and it’s a fantastic option for dinner parties since it’s so customizable. Thank you for sharing!

  30. Wendy says

    Looking forward to making this dish for my Mom! My question is, can you swap out for another bean, softer perhaps? Possibly Cannellini Beans?
    Thank you :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Wendy, you can, but they probably won’t crisp up like the chickpeas. Let us know how it goes!

  31. Rani says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad they enjoyed it. Thanks for the lovely review, Rani! xo

  32. Michele Murray says

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

  33. Kristina says

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

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

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

  34. Tia castillo says

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

  35. sally berthiaume says

    I don’t understand your measurements:
    .13cup tomatoes & parsley & hummus…. do you mean 1/3C?
    What is .515 ounce chickpeas?…Do you mean 1/2 can (8 oz)?
    Are you suggesting a 1/4 lemon juiced or 1TBS?
    I clicked on US customary instructions…. sorry I am baffled at your measurements.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sally, it sounds like you may have changed the number of servings, so our tool re-calculated the measurements. If you adjust it back to 4 servings, the measurements should be more straightforward. Hope that helps!

  36. K. Knyht says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we’re so sorry to hear you didn’t enjoy this one. It’s a reader favorite, but perhaps not flavors you prefer?

    • Mea says

      Pretty much every living soul in the Mediterranean uses dill and hummus. Wouldn’t expect such cultured knowledge from someone who describes food in similar verbiage as a five year old. Catty makes you ugly on the insides darling and it leaks all over to your outside.

    • Gnomechef says

      Who uses dill with hummus? The inventors of hummus, the Lebanese.

      Here’s a thought: if you don’t like parsley, don’t make dishes with parsley.

  37. Dana says

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

  38. Liz says

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

  39. Ariana Rollins says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Ariana! Thanks so much for the lovely review! xo

  40. Cindy says

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

  41. PRami says

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

  42. Kate says

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

  43. Steve says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Steve, sorry to hear it didn’t turn out as expected! We wonder if the spices were fresh? They can lose flavor past ~6 months. You could try doubling up on them next time for more flavor.

  44. Ali says

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

  45. Donna says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Donna, thanks for sharing your experience! For the chickpeas, we wonder if the spices were fresh? They can lose flavor past ~6 months. You could try doubling up on them next time. Hope that helps!

  46. Ash says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  47. Michelle Ray says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Michelle! Love your creative modifications. Thanks so much for sharing! xo

  48. Lillian says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love your creativity, Lillian! Thanks so much for the lovely review and for sharing your modifications! xo

  49. Caitlin Elks says

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

  50. Karen says

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

  51. Melissa says

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

  52. Nicole says

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

  53. Courtney says

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

  54. Michelle Medina says

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

  55. Nicole says

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

  56. Emilie says

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

  57. unatuna says

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

  58. Brittany M. says

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

    • Ambrea says

      I made this for dinner tonight and it exceeded all expectations! It was absolutely delicious, although I should have known as every recipe on this site has been phenomenal! I did tweak the tahini sauce recipe so the kiddo would like it and it was quite a success. 15 year old approved! :)

  59. Linsey says

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

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

    • Nina says

      This popped up on my Pinterest yesterday because I’ve been looking at incorporating more Mediterranean foods into my diet. I made them tonight and OMG THEY WERE BOMB! So easy, and so delicious! They were a hit in my family and we gobbled it all up. There’s nothing I would change. Fab! 5/5

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We’re so glad you and your family enjoyed this recipe, Nina! Thanks for the lovely review! xo

  60. Mallory says

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

  61. Chris J says

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

    • Kelly says

      It was delicious, but the cooking time needed to be increased for the potatoes to be done (even with cutting them in half). I will definitely make these again.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks for the feedback, Kelly! Is it possible you were using larger sweet potatoes? We’re glad you enjoyed it though!

  62. Kristen says

    Our family isn’t a fan of chickpeas (though we do still love our hummus!). Any suggestions on a potential sub for the chickpeas? Would beans be weird?

  63. rv2094 says

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

  64. Clive says

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

  65. Katie says

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

  66. Nidhi says

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

  67. Lowri says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoy this recipe, Lowri! Thanks so much for the lovely review!

  68. Mike says

    Any chance you know if this can be made on the grill? Any suggestions for how to do it if that’s the case? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say poke holes in whole sweet potatoes with a fork, wrap in foil, and set in a low-heat part of the grill covered for a “baked potato” effect. The chickpeas could be done on a cast iron over a higher flame. Hope that helps!

  69. 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!

  70. Marnie Mugford says

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

  71. 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.

  72. 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

  73. 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!

  74. 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!

  75. 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!!!

  76. TK says

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

  77. 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!

  78. Raquel says

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

    • Angélique says

      I have made this numerous times and it’s totally amazing as is!
      Any recommendations for a side dish to accompany this meal?

  79. 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!

  80. 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 :)

  81. 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

  82. 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

  83. 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!

  84. 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.

  85. 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

  86. Emilia says

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

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        White beans would probably work better here if you have them, but black beans should be okay. We’d suggest baking for less time if using a smaller bean.

  87. 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!

  88. 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

  89. 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