Friends, it’s been a while.
How have you been? Do you love this time of year? I do. What have you been eating these days? Salads? Chocolate? Are you getting outside in this lovely, brisk weather? Are you feeling well? I’d love to know.
Fall makes me all emotional and introspective. I once cried for an hour after a scenic drive when the leaves were turning. We were listening to Greg Laswell. I got all grateful and started weeping. Fingers crossed it’s an annual occurrence. Sometimes you just need a good cry.
Lately I’ve been eating lots of plants and less sugar. And I’ve been walking and running a lot. And books! I’ve finished a lot of books recently, which isn’t typical for me, this one being my favorite.
Speaking of good stuff, how about them sweet potatoes?
For me, one of the most difficult parts of eating a plant-based diet is getting creative with meal ideas. Left to my own devices, I’d eat chips and guac for every meal. Clearly, that isn’t healthy or sustainable.
So, recently I’ve been trying to branch out and experiment with more well-balanced meals, such as these Mediterranean Sweet Potatoes.
The concept is simple:
Baked sweet potatoes – cut in half to shorten cooking time
Seasoned, roasted chickpeas
Parsley-tomato salad for garnish
The result is a 30-minute lunch or dinner that’s both satisfying, savory and sweet, and seriously healthy.
This is my new favorite way to do Mediterranean. This dish is:
I love how the sweetness of the sweet potatoes blends perfectly the chickpeas and garlic sauce, and the lemony parsley-tomato salad provides a zesty fresh finish. Friends, I’m in love.
If you try this dish – and you must – let us know! Leave a comment or take a photo and tag it#minimalistbaker on Instagram or @minimalistbaker on Twitter! Or, share it with friends onPinterest. We’re convinced people need this in their lives.
As always, thanks for supporting what we do. Cheers!
- 4 medium 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
- Optional: Pinch of sea salt or lemon juice
- 1/4 cup hummus (or tahini)
- juice of 1/2 lemon (~1 Tbsp)
- 3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh)
- 3 cloves garlic, minced
- Water or unsweetened almond milk to thin
- Optional: Sea salt to taste (I didn’t need any)
- 1/4 cup cherry tomatoes, diced
- 1/4 cup chopped parsley, minced
- 2 Tbsp lemon juice
- Chili garlic sauce
- Preheat oven to 400 degrees 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).
- 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 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 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, sauce and parsley-tomato garnish. Serve immediately.
- Additional side ideas might include Hummus, Pita Chips, Baba Ganoush, or Persian Eggplant Dip. Enjoy!