These baked Mediterranean sweet potatoes are topped with spiced chickpeas, marinated tomatoes and creamy tahini sauce for a healthy, vegan recipe that’s perfect for meal prep and quick dinners.

Two baked sweet potato halves topped with chickpeas, cherry tomatoes, parsley and tahini sauce.

About the Recipe

These Mediterranean stuffed sweet potatoes feature sheet pan sweet potatoes and chickpeas and make a perfect meal any night of the week.

This meal is a great way to incorporate more healthful ingredients in your diet, while still enjoying lots of flavor. The sweetness of the sweet potatoes is delicious with the creamy garlic dressing and tangy tomatoes.

Ready for another easy sweet potato recipe? These Buffalo Chickpea Stuffed Sweet Potatoes, Sweet Potato Sheet Pan Dinner with Chickpeas and Broccoli and Black Bean Stuffed Sweet Potatoes are all delicious too!

Ingredients

  • Sweet Potato: Actually yams, the orange ones. Depending on the size of servings you’d like to make, you can use 3-4 small to medium-sized yams or 2 large yams.
  • Chickpeas: You’ll need 1 19 oz can, drained and rinsed.
  • Spices: The chickpeas call for smoked paprika, cumin, garlic powder, onion powder and thyme. If you only have regular paprika, that’s ok.
  • Tomatoes: You can use cherry or grape tomatoes.
  • Parsley: Fresh parsley is best for the marinated tomatoes.

The complete list of ingredients with measurements are located in the printable recipe card at the end of the post.

Variations & Additions

  • Sprinkle with feta cheese or goat cheese.
  • Add diced red bell pepper to the tomatoes.
  • Sprinkle with kalamata olives or add them to the tomatoes.
  • Top with thinly sliced spring onions and/or diced avocado.
  • Add additional fresh herbs like fresh dill, chives, oregano or thyme to the tomatoes.
  • This can also be made as a buddha bowls. Cube the sweet potato and roast with a little oil, salt and pepper until tender. Serve over cooked quinoa or brown rice and topped with the chickpeas, tomatoes and tahini dressing.

Step-by-Step Instructions

Collage of roasting sweet potatoes on a pan.

Step 1: Slice the yams in half lengthwise and rub the cut side with a bit of oil, season with salt and pepper (1).

Place on a baking tray cut side-down (2) and roast in the oven for 35-30 minutes until they’re easily pieced with a fork and golden brown around the edges (3).

Bowl of chickpeas mixed with spices.

Step 2: Add the chickpeas to a bowl with the spices, oil, salt and pepper and mix well. Add to another baking sheet and place in the oven with the sweet potatoes for about 20-25 minutes.

Bowl of chopped tomatoes mixed with red onion, parsley and garlic.

Step 3: Add the tomato, parsley, lemon zest, extra virgin olive oil, red onion, garlic, salt and pepper to a bowl, mix and set aside to marinate.

Small dish of creamy tahini sauce with a spoon in it.

Step 4: Add the tahini sauce ingredients, starting with 1/4 cup of water, to a bowl and mix well until smooth. Slowly mix in more water until you read your desired sauce consistency.

Two halves of a baked sweet potato on a plate.

Step 5: Once the sweet potatoes are cooked through, place 2 halves on a plate, cut side-up and fluff the inside of the potato with a fork.

Two halves of a baked sweet potato topped with roasted chickpeas, tomatoes, parsley and creamy tahini sauce on plate.

Step 6: Serve the sweet potatoes topped with the roasted chickpeas, marinated tomatoes and tahini sauce.

Recipe FAQs

How long does this recipe keep?

If you’re making this in advance, it’s suggested to store the dressing and marinated tomatoes separately so you can reheat the sweet potatoes and chickpeas.

The sweet potatoes and chickpeas can be stored in an airtight container for 4-5 days.

The dressing can be stored in the fridge for up to 5 days. If it’s thickened after storing, you can stir in a little water to adjust the consistnecy.

The marinated tomatoes will keep in an airtight container in the fridge for 3-4 days.

Fork on a plate of baked sweet potatoes stuffed with tomatoes, parsley and chickpeas.

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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Print
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Two baked sweet potato halves topped with chickpeas, cherry tomatoes, parsley and tahini sauce.

Baked Mediterranean Sweet Potatoes with Chickpeas

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4
  • Category: Main Dish
  • Cuisine: American
  • Diet: Vegan
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Description

An easy baked sweet potatoes recipe with roasted chickpeas, marinated tomatoes and garlic tahini dressing for a delicious mix of flavors the whole family will enjoy.


Ingredients

Sweet Potatoes and Chickpeas

  • 4 small to medium sweet potatoes*, sliced in half lengthwise
  • 19 oz can of chickpeas, drained and rinsed
  • 1.5 tbsp extra virgin olive oil
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp thyme
  • Salt and pepper

Marinated Tomatoes

  • 2 cups cherry tomatoes, quartered
  • 2 tbsp fresh parsley, finely chopped
  • 1/4 cup red onion, diced
  • 2 tsp lemon zest
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced or crushed
  • Salt and pepper

Garlic Tahini Sauce

  • 1/4 cup tahini
  • 1/4 warm water, plus more to adjust consistency
  • 2 cloves garlic, crushed or grated
  • 2 tbsp lemon juice
  • 1/4 tsp smoked paprika
  • 1/2 tsp chilli flakes
  • salt and pepper

Instructions

  1. Preheat oven to 400 degrees F.
  2. Use a sharp knife to slice the sweet potatoes in half lengthwise. Rub the cut sides with a small amount of olive oil and season with salt and pepper. For easy cleanup, it’s optional to line a baking sheet with parchment paper or aluminum foil. Place the sweet potatoes cut side-down on a baking sheet and place on the middle shelf for 25-30 minutes until easily pieced with a fork and brown and caramelized around the edges. Cooking time may vary if you’re using larger sweet potatoes. 
  3. Add the chickpeas, olive oil and spices to a mixing bowl. Season with salt and pepper and mix. Spread in a single layer on another baking sheet. Roast in the oven for 20-25 minutes until golden brown.
  4. In a medium bowl, mix the tomato, parsley, red onion, lemon zest, oil, garlic and salt and pepper. Set aside.
  5. In a small mixing bowl or sealable jar, add the tahini, 1/4 cup water, garlic, lemon, paprika, chili flakes and a pinch of salt and pepper. Mix or shake until smooth. Slowly add more water 1-2 tbsp at a time until you reach your desired thickness.
  6. Once the sweet potatoes are cooked, remove from the oven and flip over. Use a fork to fluff the inside of the sweet potatoes.
  7. Serve sweet potatoes on a plate topped with chickpeas and marinated tomatoes. Drizzle with the tahini salad dressing and any other toppings you might enjoy such as green onions, hot sauce or avocado.

Notes

The size and amount of sweet potato can be adjusted to your needs and does not need to be exact. The tahini dressing, chickpeas and marinated tomatoes serve 4 as a meal. You can use small to medium sweet potatoes for each serving, half a large sweet potato per serving, etc. I used 4 small sweet potatoes, two halves per serving. 

This recipe can be served as a side dish to serve 6-8 people or main dish for 3-4 people.


Nutrition

  • Serving Size: 1 stuffed sweet potato
  • Calories: 400
  • Sugar: 8 g
  • Sodium: 989 mg
  • Fat: 18 g
  • Carbohydrates: 53 g
  • Fiber: 12 g
  • Protein: 12 g

Keywords: mediterranean sweet potatoes