Baked Mediterranean Sweet Potatoes with Chickpeas

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

5 from 2 votes

Baked Mediterranean Sweet Potatoes with Chickpeas

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.

Prep Time10

Cook Time30

Course: Main Dish

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

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

Preheat oven to 400 degrees F.
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.
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.
In a medium bowl, mix the tomato, parsley, red onion, lemon zest, oil, garlic and salt and pepper. Set aside.
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.
Once the sweet potatoes are cooked, remove from the oven and flip over. Use a fork to fluff the inside of the sweet potatoes.
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.

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