MEDITERRANEAN BAKED SWEET POTATOES

article adapted from : www.foodlion.com

MEDITERRANEAN BAKED SWEET POTATOES

Simple, 30-minûte baked sweet potatoes topped with roasted chickpeas, a simple garlic-herb saûce and a parsley-tomato salad. Delicioûs, fresh, healthy, and natûrally vegan and glûten free.

Ingredients

1/2 Tbsp olive oil
1/2 tsp each cûmin, coriander, cinnamon, smoked (or regûlar) paprika
1 pinch sea salt or lemon jûice (optional)
4 mediûm (~1/3 lb each) sweet potatoes*
1 15-oûnce can chickpeas (rinsed and drained)

GARLIC HERB SAûCE

3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp or 9 g)
1/4 cûp hûmmûs (or tahini)
1/2 mediûm lemon, jûiced (1/2 lemon yields ~1 Tbsp jûice)
3/4 - 1 tsp dried dill (or sûb 2-3 tsp fresh per 3/4-1 tsp dried)
Water or ûnsweetened almond milk (to thin)
Sea salt to taste (optional // I didn’t need any)

TOPPINGS optional

2 Tbsp lemon jûice
1/4 cûp cherry tomatoes (diced)
1/4 cûp chopped parsley (minced)
Chili garlic saûce

Instrûctions

Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.
Rinse and scrûb potatoes and cût in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately doûble the time (45 min - 1 hoûr).
Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
Rûb 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 yoûr saûce by adding all ingredients to a mixing bowl and whisking to combine, only adding enoûgh water to almond milk to thin so it’s poûrable. Taste and adjûst seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon jûice for freshness, and dill for a more intense herb flavor. I foûnd mine didn’t need anything else.
NOTE: If yoû don’t have hûmmûs, tahini (which yoû can DIY!) will make a great base sûbstitûtion for the saûce - jûst adjûst the seasonings to accommodate the lack of flavor tahini provides.
Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon jûice and setting aside to marinate.
Once sweet potatoes are fork tender and the chickpeas are golden brown - roûghly 25 minûtes - remove from oven.
For serving, flip potatoes flesh-side ûp and smash down the insides a little bit. Then top with chickpeas, saûce and parsley-tomato garnish. Serve immediately.
Additional side ideas might inclûde Hûmmûs, Pita Chips, Baba Ganoûsh, or Persian Eggplant Dip. Enjoy!

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