Mediterranean Baked Sweet Potato
Warning! Seriously addictive Meat-Free-Monday deliciousness! This vegan meal-in-a-bowl ticks all the boxes- flavour and texture-wise! Sweet, savoury, tangy, fresh, smokey, creamy, a little bit cold, a little bit hot, a little crunchy and a little chewy all on a cloud of baked potato softness.
All the colours combine to bring you a dish that is as pretty as it is yummy. This is a "Must Try" winter comfort food without any of the guilt!
Throw some pomegranate kernels in there and serve for breakfast, serve with a a green salad for an impressive meal, or enjoy as-is for a super satisfying light-on-the-calories Buddah bowl style meal.
What You Need
4 medium (~140 g each) sweet potatoes*
1 425-g can chickpeas (rinsed and drained)
1 1/2 tsp olive oil
1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
1 pinch sea salt or lemon juice (optional)
GARLIC HERB SAUCE**
60 g tahini (or hummus!)
1/2 medium lemon,
3/4-1 tsp dried dill
3 cloves garlic, minced
1TBSP olive oil
Sea salt to taste
45 g cherry tomatoes (diced)
15 g chopped parsley (minced)
30 ml lemon juice
Chilli flakes to taste
Preheat oven to 205 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. 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).
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 to thin so it’s pourable. Adjust seasonings to taste.
Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting 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 and parsley-tomato salad. Serve immediately.
**The Garlic Herb sauce is similar to a Green Goddess dressing- try it on all kinds of dishes! Inspired by the Minimalist Baker