Baked Mediterranean Sweet Potatoes with Chickpeas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender roasted sweet potatoes topped with crispy spiced chickpeas, marinated cherry tomatoes, and creamy tahini-garlic dressing. Vibrant Mediterranean flavors in a hearty, nourishing bowl.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 small to medium sweet potatoes* (sliced in half lengthwise)
- 19 oz can of chickpeas (drained and rinsed)
- 1.5 tbsp extra virgin olive oil
- 2 tsp smoked paprika
- 1 tsp cumin
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp thyme
- Salt and pepper
- 2 cups cherry tomatoes (quartered)
- 2 tbsp fresh parsley (finely chopped)
- 1/4 cup red onion (diced)
- 2 tsp lemon zest
- 1 tbsp extra virgin olive oil
- 2 cloves garlic (minced or crushed)
- 1/4 cup tahini
- 1/4 warm water (plus more to adjust consistency)
- 2 cloves garlic (crushed or grated)
- 2 tbsp lemon juice
- 1/4 tsp smoked paprika
- 1/2 tsp chilli flakes
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 804mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 497mg
- Calcium
- 147mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 804MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.