Description
These Baked Mediterranean Sweet Potatoes with Chickpeas offer a flavorful and wholesome meal featuring tender roasted sweet potatoes topped with spiced crispy chickpeas, marinated cherry tomatoes, and a creamy tahini dressing. This dish combines warm, smoky spices with fresh herbs and a zesty lemon kick for a nutritious, hearty, and satisfying vegetarian entrée perfect for any time of year.
Ingredients
Scale
Sweet Potatoes
- 4 small to medium sweet potatoes, sliced in half lengthwise
- Olive oil, for rubbing
- Salt and pepper, to taste
Roasted Chickpeas
- 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, to taste
Marinated Tomato Salad
- 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, to taste
Tahini Dressing
- 1/4 cup tahini
- 1/4 cup 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 chili flakes
- Salt and pepper, to taste
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the sweet potatoes and chickpeas.
- Prepare Sweet Potatoes: Slice the sweet potatoes in half lengthwise with a sharp knife. Rub the cut sides lightly with olive oil and season with salt and pepper. Line a baking sheet with parchment paper or foil for easy cleanup if desired. Place the sweet potatoes cut side down on the baking sheet.
- Roast Sweet Potatoes: Bake the sweet potatoes on the middle rack for 25-30 minutes until they are tender when pierced with a fork and edges are caramelized and browned. Cooking time may vary depending on sweet potato size.
- Season Chickpeas: In a mixing bowl, combine the drained chickpeas with 1.5 tablespoons of olive oil and the smoked paprika, cumin, garlic powder, onion powder, thyme, salt, and pepper. Toss well to coat evenly.
- Roast Chickpeas: Spread the seasoned chickpeas in a single layer on a separate baking sheet. Place them in the oven and roast for 20-25 minutes until golden brown and crispy, stirring once halfway through cooking.
- Make Tomato Salad: In a medium bowl, mix together the quartered cherry tomatoes, chopped parsley, diced red onion, lemon zest, 1 tablespoon olive oil, minced garlic, and salt and pepper. Set this aside to marinate.
- Prepare Tahini Dressing: In a small bowl or jar, whisk or shake tahini with warm water, crushed garlic, lemon juice, smoked paprika, chili flakes, salt, and pepper until smooth. Slowly add more water 1-2 tablespoons at a time to achieve desired thickness.
- Fluff Sweet Potatoes: Once the sweet potatoes are finished roasting, remove them from the oven and flip them cut side up. Use a fork to fluff the insides, creating a light texture.
- Assemble and Serve: Place the fluffed sweet potatoes on plates, top with roasted chickpeas and the marinated tomato salad. Drizzle generously with the tahini dressing. Add optional toppings such as green onions, hot sauce, or avocado if desired. Serve warm and enjoy!
Notes
- For easier cleanup, line baking sheets with parchment paper or aluminum foil.
- Cooking times may vary depending on the size of the sweet potatoes; adjust accordingly.
- This recipe is vegetarian and can be made vegan by ensuring the tahini dressing ingredients contain no honey or dairy.
- Leftover chickpeas and tomato salad can be stored separately in airtight containers in the fridge for up to 3 days.
- Adjust seasoning and spice levels to taste, especially the chili flakes in the tahini dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Keywords: sweet potatoes, chickpeas, baked sweet potatoes, Mediterranean, tahini dressing, roasted chickpeas, healthy vegetarian recipe
