Mediterranean Baked Sweet Potatoes (Vegan and gluten-free)
When choosing carbs, sweet potatoes are an excellent choice. They are a complex carb which means your blood sugar won’t spike; have plenty of fiber which will keep you full longer and will keep your digestive system humming along; and are loaded with vitamins C, B6, and D, iron, magnesium, and potassium. It’s honestly a no brainer of a food choice when it comes to eating nutritiously. Plus… HELLOOOO… they are delicious! You likely have all the ingredients for this recipe in your pantry already, so get cooking!
- 4 medium 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
- optional: Pinch of sea salt or lemon juice
GARLIC HERB SAUCE
- 1/4 cup hummus or tahini
- (~1 Tbsp) juice of 1/2 lemon
- 3/4 - 1 tsp dried dill (or sub 2-3 tsp fresh)
- 1 1/2 Tbsp 3 cloves garlic, minced (1 1/2 Tbsp)
- Water or unsweetened almond milk to thin
- optional: Sea salt to taste
- 1/4 cup cherry tomatoes, diced
- 1/4 cup hopped parsley, minced
- 2 Tbsp lemon juice
- Chili garlic sauce (store bought)
Preheat oven to 400 degrees F 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).
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, lemon juice for freshness, and dill for a more intense herb flavor.
NOTE: If you don’t have hummus, tahini will make a great base substitution for the sauce - just adjust the seasonings to accommodate for the lack of flavor tahini provides.
Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting 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, sauce and parsley-tomato garnish. Serve immediately.
Serving size: 1 of 4 Calories: 313 Fat: 5g Saturated fat: .7g Carbohydrates: 60g Sugar: 3.9g Sodium: 82mg Fiber: 11.7g Protein: 8.6g