Simple, 30-minute baked sweet potatoes topped with roasted chickpeas, a simple garlic-herb sauce, and a parsley-tomato salad. Delicious, fresh, healthy, and naturally vegan and gluten-free.
Recipe by Minimalist Baker on September 29, 2014
Prep time: PT5M
Cook time: PT25M
Total time: PT30M
Rating
4.84 stars (663 reviews)
Keywords
baked sweet potatoes
Ingredients
4 medium (~1/3 lb each) sweet potatoes*
1 15-ounce can chickpeas ((rinsed and drained))
1/2 Tbsp olive oil
1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
1 pinch sea salt or lemon juice ((optional))
1/4 cup hummus ((or tahini))
1/2 medium lemon, juiced ((1/2 lemon yields ~1 Tbsp juice))
3/4 - 1 tsp dried dill ((or sub 2-3 tsp fresh per 3/4-1 tsp dried))
Sea salt to taste ((optional // I didn’t need any))
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
Categories
Entrée
Side
Cuisine
Gluten-Free
Mediterranean
Middle Eastern-Inspired
Vegan
Steps
Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.
Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min - 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 (or another baking sheet depending on size). Transfer to the preheated oven and 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’s 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. I found mine didn’t need anything else.
NOTE: If you don’t have hummus, tahini (which you can DIY!) will make a great base substitution for the sauce - just adjust the seasonings to accommodate the lack of flavor tahini provides.
Also prepare the parsley-tomato topping by tossing tomato, parsley, and red onion (optional) 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.
Additional side ideas might include Hummus, Pita Chips, Baba Ganoush, or Persian Eggplant Dip. Enjoy!
Nutitrion
Serving Size: 1 serving
Calories: 308 kcal
Carbohydrates: 54.7 g
Protein: 10.9 g
Fat: 6.1 g
Saturated Fat: 0.7 g
Sodium: 400 mg
Sugar: 10.4 g
Unsaturated Fat: 4 g
Reviews
SJ Dorrat on 2026-06-11 (5 stars): One of the first things I made for my family once I became the default cook lol. Brilliant recipe and very easy to substitute ingredients if needed.
Like some other people mentioned, the chickpeas can be a bit dry for me (but I can see how that texture combo could do it for others!) so I think next time I'll try roasting them in a parcel of kitchen foil to prevent them from drying out too much. Loved the touch of the cinnamon - I definitely wouldn't have thought to add it myself but really works for me!
I substituted lemon juice for lime in the chickpeas, garlic sauce and toppings because thats what I had on hand. I also used fresh coriander along with the parsley in the topping, just because I love the flavour it gives and think it ties in better with the coriander on the chickpeas. I did use the the tahini substitute in the garlic sauce, again just because thats what I had on hand. Personally I think the tahini was a little too bitter, so hummus is definitely the way to go for me.
Amazing recipe, thank you for sharing it!
Tkb on 2026-04-27 (4 stars): This really popped off after I added sour cream to the dressing and served it with chicken shawarma. Wildly good dinner!
Gina on 2026-04-12 (5 stars): Thank you for this recipe.
Valerie Rius on 2026-04-01 (5 stars): My family and I Absolutely Love this recipe!! It's filling and delicious! I have been making this recipe for my family for about 8 years. Still whenever I make this, everyone loves it. I have made it for Thanksgiving before and have also prepped it for my husbands work lunches. When it comes to the sauce I usually play with ingredients until I get something I like. I have also experimented with SILK original soy milk vs Almond Breeze unsweetened original almond milk to thin out the sauce. I prefer the soy (and water) because it makes it a bit more creamy and gives it a bit of sweetness. I also usually add double the amount of herbs because I prefer it that way. So grateful for this recipe! Enjoy!! (:
Katelyn on 2026-03-30 (1 stars): I made this … but… it wasn’t the worst thing I’ve ever made, but it definitely was up there. The hummus/garlic sauce just doesn’t hit the mark. This is my first recipe review because I just can’t understand how off the rating is.
Cathy on 2026-03-26 (5 stars): A friend made me this as a post-surgical meal after çoming home from hospital. Seriously one of the best meals I had received.
Bella on 2026-02-24 (5 stars): I love this recipe, have made it many times and it always gets a lot of compliments! I'm wondering if you have any suggestions about meal prepping this recipe?
Chaviva Gordon-Bennett on 2026-01-14 (5 stars): These were absolutely stunning -- visually delicious and edibly delicious! I'm struggling to not make them on a weekly basis so we don't get tired of them. No changes!
Julie on 2026-01-04 (5 stars): Hi.
I just made your Mediterranean Baked Sweet Potato.
It was absolutely delicious!
Tasty and flavoursome.
Thanks for this fabulous recipe.
I shall definitely make it again but won’t fan-bake the chick peas, though it did add a “crunch” to the meal.
Zandra on 2025-10-13 (5 stars): Made to recipe with toppings of tomatoes and red onions, it was so delicious! Great flavours and textures.
Will definitely making this often.
