Go Back
–+ servings
Mediterranean stuffed sweet potatoes served as baked halves, topped with roasted chickpeas, diced tomatoes, sauce, and parsley on a paper-lined wooden plate. Accompanied by fresh tomatoes and a glass, its the perfect blend of flavors with every forkful.
Print Recipe
5 from 13 ratings

Mediterranean Sweet Potatoes With Crispy Chickpeas

These Mediterranean sweet potatoes are packed with crispy chickpeas and creamy hummus-garlic sauce. A hearty vegetarian dinner everyone will love!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Dishes
Cuisine: American, Mediterranean
Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: baked sweet potatoes, chickpea sweet potatoes, Mediterranean sweet potatoes, sweet potato with chickpeas
Diet: Gluten-Free, Vegan, Vegetarian
Occasion: Christmas, Thanksgiving
Time: 30 minutes or less, 45 minutes or less
Servings: 2 servings
Author: Sarah Bond

Ingredients

Potatoes

  • 2 medium sweet potatoes
  • 2 Tbsp olive oil divided, 30 mL
  • 1 15-oz can chickpeas drained and patted dry, 425 g
  • ½ tsp each cumin, cinnamon, smoked paprika, garlic powder
  • ¼ tsp salt
  • ¼ cup finely diced tomato
  • ¼ cup chopped fresh parsley

Sauce

  • ½ cup hummus 120 g
  • 1 Tbsp lemon juice 15 mL
  • 1 tsp dried dill
  • 1 clove garlic minced
  • water to thin

Instructions

  • Potatoes: Preheat oven to 400°F (204°C). Cut 2 medium sweet potatoes in half, lengthwise. Rub with half of the oil and place face down on a large rimmed baking sheet.
  • Chickpeas: Stir to combine 1 15-oz can chickpeas (drained) with remaining oil, ½ tsp each cumin, cinnamon, smoked paprika, garlic powder, and ¼ tsp salt. Spread onto the same baking sheet as the potatoes.
  • Bake: 25 minutes, or until potatoes are fork tender and chickpeas are crisp.
    Roasted sweet potatoes and chickpeas on a baking sheet.
  • Sauce: Stir to combine ½ cup hummus, 1 Tbsp lemon juice, 1 tsp dried dill, 1 clove garlic (minced), and water to thin into a sauce consistency.
    Dill hummus dressing in a bowl with a spoon.
  • Serve: Use a knife to slightly open each potato half. Spoon in chickpeas and ¼ cup finely diced tomato, drizzle with sauce, and garnish with ¼ cup chopped fresh parsley.
    Mediterranean stuffed sweet potatoes are artfully presented with chickpeas, tomatoes, herbs, and a drizzle of sauce on a wooden plate. A fork and knife invite you to savor each bite, while fresh tomatoes and a glass of water complete the vibrant scene in the background.

Video

Nutrition

Serving: 1serving | Calories: 692kcal | Carbohydrates: 111.5g | Protein: 16.9g | Fat: 22.4g | Saturated Fat: 3.2g | Cholesterol: 0mg | Sodium: 1020mg | Potassium: 2388mg | Fiber: 21.2g | Sugar: 2.5g | Calcium: 135mg | Iron: 6mg
QR Code linking back to recipe