Description
Baked sweet potatoes topped with roasted chickpeas, garlic-herb sauce, and parsley-tomato salad. A fresh, healthy, vegan, and gluten-free dish.
Ingredients
Scale
- 4 medium sweet potatoes (approximately 1/3 lb each)
- 1 15-ounce can chickpeas (rinsed and drained)
- 1/2 Tbsp olive oil
- 1/2 tsp each cumin, coriander, cinnamon, smoked paprika
- 1 pinch sea salt or lemon juice (optional)
- 1/4 cup hummus (or tahini)
- 1/2 medium lemon, juiced (approximately 1 Tbsp)
- 3/4 to 1 tsp dried dill (or 2–3 tsp fresh)
- 3 cloves garlic, minced (approximately 1 1/2 Tbsp or 9 g)
- Water or unsweetened almond milk (to thin)
- Sea salt to taste (optional)
- 1/4 cup cherry tomatoes (diced)
- 1/4 cup chopped parsley (minced)
- 3 Tbsp finely chopped red onion
- 2 Tbsp lemon juice
- Chili garlic sauce
Instructions
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with foil.
- Rinse and scrub potatoes and cut in half lengthwise to speed cooking. Otherwise, leave whole and bake longer (approximately double the time 45 min to 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. Bake until the sweet potatoes are fork tender and the chickpeas are golden brown, roughly 25 minutes.
- 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 is pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor.
- Also prepare the parsley-tomato topping by tossing tomato, parsley, and red onion with lemon juice and set 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, garlic herb sauce, parsley-tomato salad, and chili garlic sauce (optional). Serve immediately.
Notes
- Adjust seasonings in the sauce to your preference.
- Use fresh dill for a more intense herb flavor.
- Add chili garlic sauce for extra spice.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg