In My Kitchen: Mediterranean Loaded Sweet Potatoes [VEGAN]

I’m not a huge fan of sweet potatoes, but my husband is, plus they are incredibly healthy, so I try to find recipes involving sweet potatoes that appeal to my taste buds as well. Anything with hummus and dill is AOK in my book, just like this Mediterranean Loaded Sweet Potatoes recipe.

You’ll need:

  • 4 medium sweet potatoes
  • 2 15 oz cans chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 cup hummus
  • Juice of 1 lemon
  • 2 teaspoons dried dill
  • 6 cloves garlic, minced
  • 1/2 cup cherry tomatoes, diced
  • 1/2 cup chopped parsley
  • 4 tablespoons lemon juice (about 2 lemons)
  • Pinch of salt


1. Preheat oven to 400 degrees and line 2 large baking sheets with foil.

2. Rinse and scrub sweet potatoes and cut in half lengthwise. Rub with a bit of olive oil and a pinch of salt and place face down on one baking sheet. Bake until fork-tender, about 1 hour.

3. In a medium bowl, toss chickpeas with cumin, coriander, cinnamon, paprika and 1/2 teaspoon salt. Spread out on second baking sheet and roast in oven, about 20-30 minutes or until they reach your desired level of “crunchiness.”

4. Meanwhile, prepare the sauce by combining hummus, the juice of 1 lemon, dill and garlic in a small bowl and mixing together.

5. In another small bowl, toss together tomatoes, parsley, lemon juice and a pinch of salt.

6. When the potatoes have finished roasting, remove from oven and plate. Top with chickpeas, garlic herb sauce and parsley-tomato salad. Serve and enjoy!

Source: Adapted from a recipe by Minimalist Baker

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