Mediterranean Baked Sweet Potatoes

Mediterranean food and fresh herbs are a perfect match, and this dish is no exception! With its wonderfully zesty and satisfying flavors, this recipe will leave you craving more. Sweet potatoes, one of the most versatile root vegetables, are baked and topped with roasted chickpeas, a simple garlic-herb sauce, and a parsley-tomato salad.

The result? A delightful balance of flavors—the sweetness of the potatoes pairs beautifully with the spiced chickpeas and garlicky sauce, while the lemony parsley-tomato salad adds a zesty, fresh finish. This dish is naturally gluten-free, vegan, and will transport you straight to the Mediterranean!

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients

• 4 medium sweet potatoes
• 1 15-ounce can chickpeas (rinsed and drained)
• 1/2 Tbsp olive oil
• 1/2 tsp cumin, coriander, cinnamon, paprika
• Pinch of sea salt or a dash of lemon juice

Garlic Herb Sauce

• 1/4 cup tahini
• Juice of 1/2 a lemon
• 2-3 tsp fresh Urban Leaf dill
• 3 cloves garlic, minced
• Water to thin
• Sea salt to taste (optional)

Toppings

• 1/4 cup cherry tomatoes (diced)
• 1/4 cup chopped parsley
• 2 Tbsp lemon juice
• Fresh Urban Leaf basil and thyme

Instructions

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Rinse and scrub the sweet potatoes, then cut them in half lengthwise to speed up cooking.
3. Toss the rinsed and drained chickpeas with olive oil and spices, then spread them on a foil-lined baking sheet.
4. Rub the sweet potatoes with olive oil and place them face-down on the same baking sheet.
5. While the sweet potatoes and chickpeas are roasting, prepare the garlic herb sauce by whisking all the ingredients in a bowl, thinning with water as needed. Adjust seasonings to taste.
6. Prepare the parsley-tomato topping by mixing the diced tomatoes, chopped parsley, and lemon juice. Set aside to marinate.
7. Once the sweet potatoes are fork-tender and the chickpeas are golden brown (about 25 minutes), remove them from the oven.
8. For serving, flip the sweet potatoes flesh-side up and lightly mash the insides. Top with chickpeas, garlic herb sauce, and the parsley-tomato garnish. Serve immediately and enjoy!

For more plant-based recipes featuring fresh herbs, check out our recipe page!