MEDITERRANEAN SWEET POTATOES
Indulge in the savory delight of Mediterranean Sweet Potatoes featuring creamy baked sweet potatoes, spiced chickpeas, and a zesty tahini-dill sauce. Topped with a refreshing garden medley, this wholesome dish offers a perfect blend of textures and flavors for a satisfying meal.
CREAMY MEETS CRUNCHY
Soft, creamy sweet potatoes provide the perfect base for crispy, spiced chickpeas bursting with warm, savory flavors. Every bite is a satisfying blend of smooth and crunchy textures, with hints of cumin, garlic, and cinnamon adding a delicious Mediterranean twist.
ZESTY & BRIGHT FINISH
The rich, tangy tahini-dill sauce adds a creamy, zesty kick that ties everything together. Fresh cucumber, juicy tomatoes, and crisp spinach bring a refreshing crunch that balances the warm, spiced flavors.
SIMPLE STEPS FOR THESE MEDITERRANEAN SWEET POTATOES
Prep & Bake Sweet Potatoes Until Fork Tender
Season & Bake Chickpeas
Prepare Tahini-Dill Sauce
Prepare Garden Topping with Cucumber, Cherry Tomatoes, & Spinach
STEP 1 – ROAST SWEET POTATOES:
- Preheat oven to 400°F.
- Cut sweet potatoes in half, drizzle with olive oil, and place cut side down on a baking sheet.
- Roast for about 30 minutes until tender.
STEP 2 – PREPARE CHICKPEAS:
- Drain and rinse chickpeas.
- Toss with olive oil, cumin, garlic, cinnamon, paprika, salt, and pepper.
- Roast for 20-25 minutes or air fry at 400°F for 10 minutes.
STEP 3 – MIX THE TAHINI-DILL SAUCE:
- Mix tahini, lemon juice, dried dill, garlic powder, salt, and non-dairy milk (or water) until smooth.
- Adjust consistency with more non-dairy milk as needed.
STEP 4 – ASSEMBLE THE GARDEN TOPPING:
- Dice cucumber, halve cherry tomatoes, and shred spinach.
- Mix with a drizzle of lemon juice and a dash of salt.
STEP 5 – SERVE:
- Mash the roasted sweet potatoes slightly.
- Top with chickpeas, drizzle with tahini sauce, and finish with the fresh garden topping.
- Season with salt & pepper to taste.
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Mediterranean Sweet Potatoes
Ingredients
Sweet Potatoes
- 4 Sweet Potatoes
- Drizzle Olive Oil
Chickpeas
- 1 Can Garbanzo Beans (Chickpeas) (15 oz)
- Drizzle Olive Oil
- ½ tsp Ground Cumin
- ½ tsp Garlic Powder
- ½ tsp Cinnamon
- ½ tsp Paprika
- Dash Salt & Pepper (each, to taste)
Tahini-Dill Sauce
- ½ Cup Tahini
- 2 tbsp Lemon Juice
- 2 tsp Dried Dill
- ½ tsp Garlic Powder
- ¼ tsp Salt
- 2 to 4 tbsp Almond Milk (or preferred non-diary milk) (as needed)
Garden Topping
- 1 large Cucumber
- Handful Cherry Tomatoes
- Handful Fresh Spinach
- Splash Lemon Juice
- Dash Salt & Pepper (to taste)
Instructions
Prepare Sweet Potatoes
- Preheat oven to 400°.
- Scrub potatoes and cut in half (lengthwise).4 Sweet Potatoes
- Drizzle the inner side with a bit of olive oil and place cut side down on a baking sheet.Drizzle Olive Oil
- Roast for approximately 30 minutes or until desired creamy texture. Cooking time may vary, so check with a fork starting at 20 minutes. Fork will easily pierce skin when cooked.
Prepare Chickpeas
- Drain and rinse chickpeas.1 Can Garbanzo Beans (Chickpeas) (15 oz)
- Drizzle a little olive oil on chickpeas and add the spices.Drizzle Olive Oil, ½ tsp Ground Cumin, ½ tsp Garlic Powder, ½ tsp Cinnamon, ½ tsp Paprika
- Sprinkle with salt and pepper to taste and mix until combined.Dash Salt & Pepper
- Roast for approximately 20-25 minutes (or AirFry at 400° for 10 minutes). Extend cook time slightly for a crispier texture.
Prepare Tahini-Dill Sauce
- Mix all sauce ingredients together.½ Cup Tahini, 2 tbsp Lemon Juice, 2 tsp Dried Dill, ½ tsp Garlic Powder, ¼ tsp Salt
- Thin the mixture to the desired consistency by adding a small amount of non-dairy milk or water until the desired consistency is achieved.2 to 4 tbsp Almond Milk (or preferred non-diary milk)
- Taste and adjust spices according to your preferences.
Prepare Garden Topping
- Peel and dice cucumber.1 large Cucumber
- Halve tomatoes.Handful Cherry Tomatoes
- Shred spinach.Handful Fresh Spinach
- Combine together with a drizzle of lemon juice and a few sprinkles of salt.Splash Lemon Juice, Dash Salt & Pepper
To Serve:
- Mash the sweet potato inside the shell (or remove from the shell).
- Add the chickpea mixture and the Tahini-Dill Sauce.
- Top with the Garden Topping.
- Salt & pepper to taste.
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FAQ'S FOR THIS MEDITERANEAN SWEET POTATOES RECIPE
1. Can I make these Mediterranean Sweet Potatoes ahead of time?
Yes! You can roast the sweet potatoes and chickpeas in advance and store them separately in the fridge for up to 4 days. Reheat in the oven or air fryer for the best texture. Assemble with fresh toppings when ready to serve.
2. Do I have to roast the chickpeas?
Absolutely! If you’re short on time, you can skip roasting and simply warm the chickpeas with the spices in a pan for a few minutes. The texture won’t be as crispy, but the flavor will still be great.
3. What can I use instead of tahini in the sauce?
If you don’t have tahini, you can substitute hummus or a plant-based yogurt for a creamy alternative. Adjust seasoning as needed.
4. Is this recipe gluten-free?
Very likely! Most of the ingredients in this recipe are naturally gluten-free. Just double-check labels on store-bought ingredients like tahini or spices to confirm that they are labeled gluten-free and ensure no cross-contamination.
