Loaded Mediterranean Sweet Potatoes
Curated Just for You | Test-Kitchen Approved
Serves: 4 | Prep Time: 5 Minutes | Total Time: 30 Minutes
4 medium sweet potatoes
1 15-ounce can chickpeas, rinsed and drained
1/2 tbsp olive oil
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp cinnamon
1/2 tsp smoked (or regular) paprika
1/4 cup hummus (or tahini)
1/2 medium lemon, juiced + extra for topping
3/4 - 1 tsp dried dill
3 cloves garlic, minced
Water or unsweetened almond milk (to thin)
1/4 cup cherry tomatoes, diced (optional topping)
1/4 cup chopped parsley, minced (optional topping)
Preheat oven to 400 degrees and line a large baking sheet with foil.
Rinse and scrub potatoes and cut in half length wise.
In a small bowl, toss chickpeas with olive oil, cumin, coriander, cinnamon, and paprika and place on a foil-lined baking sheet in a thin layer.
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, add hummus, 1/2 lemon juice, dill, garlic to a mixing bowl. Whisk to combine, adding just enough water or almond milk so it’s pour-able. Taste and adjust seasonings as needed.
If desired, 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.
Flip potatoes flesh-side up and top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.
Recipe adapted from Minimalist Baker