Mediterranean Baked Sweet Potatoes

Hi, guys!

How have you been doing? I know some people are too happy with the weather these days. Pretty flowers, sunny day and all spring related is everywhere. Hmm, who doesn’t want that? I mean, unless you want to be frozen for the rest of your life. πŸ˜›

I only feel one thing today – I feel so happy and thrilled that I am co-hosting this week’s Fiesta Friday with the lovely Apsara of Eating Well Diary. My co-host has a lovely blog full of delicious recipes. You might want to give her a visit and start a chitchat with her if you haven’t already.

Are you ready to party? I am. I’ll be at Fiesta Friday # 110 with the talented Angie, my fellow co-host, Apsara and the amazing FF crowd. If you are new to Fiesta Friday, please read the guidelines. What are you waiting for? πŸ˜€


Baked sweet potatoes topped with roasted chickpeas, a killer garlic herb sauce and parsley-tomato garnish. Healthy. Vegan. Gluten Free.Β 

Mediterrenean Baked Sweet Potatoes - TNSCC 3

So this sweet tooth craves for something healthy once in a while. And sometimes, a craving for a certain ingredient leads to a crazy search for recipes.

This is the continuation of the chickpeas craving I had weeks back. I have to say that I am thankful for that craving because that brought me to finding this mouth-watering recipe.

Mediterrenean Baked Sweet Potatoes - TNSCC 1

The recipe might sound fancy, but it is easy to prepare. This is suitable for vegan and gluten-free eaters. And I don’t think that I have to mention that this is healthy. But I just did, didn’t I? πŸ˜€

Roasting the sweet potatoes and the chickpeas is the torturing part, but the good thing is you can prepare your sauce and topping while the oven is doing its thing. Now, I must warn you about the sauce – it is superb! And I am serious! I think it will be a pretty dressing, too.

Mediterrenean Baked Sweet Potatoes - TNSCC 2

Let’s get on to the recipe, shall we?

Mediterranean Baked Sweet Potatoes

Ingredients:

  • 4 sweet potatoes (about 140 g each) or 2 of about 22o g each
  • 1 15-ounce tinnedΒ chickpeas, washedΒ and drained
  • 1/2 tbsp olive oil
  • A pinch of cumin powder
  • A pinch of coriander powder
  • A pinch of cinnamon powder
  • A pinch of paprika
  • A pinch of salt

For the garlic herb sauce:

  • 1/4 cup hummus (want to try my Easy Microwave Hummus?)
  • 1 tbsp fresh lemon juice
  • 3 tsp fresh dill (or 1 tsp dried)
  • 3 cloves garlic, finely minced
  • Water, to thin the sauce
  • Water or unsweetened almond milk to thin

For the toppings:Β 

  • 1/4 cup cherry tomatoes, diced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh lemon juice

Instructions:

  1. Preheat the oven to 400 F. Line 2 baking sheet (or 1 large that will fit both chickpeas and potatoes) with foil and set aside.
  2. Rinse and scrub the sweet potatoes. Cut in half length wise.
  3. In a bowl, place your washed and drain chickpeas and add olive oil and the rest of the spices. Place in the prepared baking sheet.
  4. Rub little olive oil on the sweet potatoes and place cut side down on another baking sheet (or same baking sheet with the chickpeas when there’s enough space).
  5. Roast the sweet potatoes and chickpeas for 30-45 minutes, depending on the size of the sweet potatoes. When they are fork-tender, they are done. The chickpeas might cook faster, so keep an eye on them.

Meanwhile, let us prepare the sauce and the topping.

  1. In a small bowl, add all the ingredients for the sauce except water.
  2. Slowly, add water and see if the texture is fine with you. You just want your sauce to be pourable. Do a taste test and adjust the seasoning if desired. Keep until ready to be used.
  3. For the topping, mix everything in another bowl and set aside to marinate.

To serve,

  1. Flip the potatoes, flesh side up and smash down the insides with a fork or spoon. Just a little.
  2. Top with chickpeas, sauce and the tomato-parsley topping.
  3. Serve immediately.

Notes:

If you are roasting the chickpeas and sweet potatoes together, it would be easier to place the chickpeas in a separate foil (since there is a possibility that they would cook quicker than the potatoes) with the sides overhanging so it would be easier to take them out. So it’s like you created a square aluminum baking foil. πŸ˜€

In the garlic herb sauce, tahini can be used instead of hummus, but make sure so adjust the ingredients until it tastes goodΒ to you.Β 

Source Recipe: Mediterranean Baked Sweet Potatoes by Minimalist Baker

Happy Fiesta Friday!

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84 thoughts on “Mediterranean Baked Sweet Potatoes

  1. Jhuls, this sounds amazing and I’d barely have to modify the recipe. I’m pinning it to try when I return home. Thank you so much for co-hosting! You know I always love a good fiesta even if I’m having trouble keeping up while I’m away down under. πŸ™‚

    1. You know what? When I knew it was gluten-free, I’ve thought about you like ‘Thank goodness, I now have something that Kaila can try.’ πŸ˜€ Because anything GF, you always come to mind. I am glad you liked the recipe, Kaila. I really am. πŸ™‚

  2. What a great idea for a healthy and colorful meal! That garlic herb sauce sounds super flavorful. I have chickpea cravings on a regular basis, so I should definitely try this sometime!

  3. A match made in heaven for sure Jhuls. Love the flavors you’ve used and incorporated so many great veggies in one dish. Thanks a ton for co-hosting, you always do it with such grace πŸ™‚

  4. Now Jhuls, How did you know that I discovered that I had two sweet potatoes hanging out in my pantry and was thinking that I wanted a new recipe? Thanks for the great recipe! Happy FF πŸ™‚

  5. Healthy, Vegan and Gluten free!!! you totally had my attention. I love the simplicity of this plate and the garlic sauce looks yummm….thanks for co-hosting and enjoy the warm weather. My daffodils are out in full bloom bringing joy πŸ™‚

  6. What a nice, easy way to make baked sweet potatoes! Love the clever way you have made the dressing and the use of roasted chick peas for the crunch. I am saving the recipe. Happy FF!

    1. Oh not! Not at all. I am still learning to use such spices and they are lovely when added to dishes like this. Thanks for stopping by. πŸ™‚

  7. I’m so excited to be co-hosting today, Jhuls! I just bought some sweet potatoes for baking, and your recipe has come just in time! I will use these awesome flavors to dress it up!

    1. Hey, Apsara. I am so happy to be co-hosting with you, too. πŸ˜€ I brought this dish so you could enjoy my gift for this week’s FF! πŸ˜‰ And I am happy to know that you love sweet potatoes, too. x Happy FF and have fun!

    1. Hi, Linda. I am so glad to see you early this week. I may need to have extra rice to enjoy your Rogan Josh. πŸ˜€ Thanks for stopping by. Happy FF and enjoy your weekend. πŸ™‚ x

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