Mediterranean Baked Sweet Potatoes
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Minimalist Baker · by Minimalist Baker★ 4.8 (663)

Mediterranean Baked Sweet Potatoes

NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 23%
CARBS 73G73% OF CAL
15G FIBER21G SUGAR38G OTHER
FAT 7G17% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Baked sweet potatoes topped with roasted spiced chickpeas, creamy hummus sauce, and a fresh tomato-parsley salad. A wholesome, naturally vegan Mediterranean meal.

mainmediterraneanbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 4 medium (~1/3 lb each) 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
  • 1 pinch sea salt or lemon juice ((optional))
  • 1/4 cup hummus ((or tahini))
  • 1/2 medium lemon, juiced ((1/2 lemon yields ~1 Tbsp juice))
  • 3/4 - 1 tsp dried dill ((or sub 2-3 tsp fresh per 3/4-1 tsp dried))
  • 3 cloves garlic, minced ((3 cloves yield ~1 1/2 Tbsp or 9 g))
  • Water or unsweetened almond milk ((to thin))
  • Sea salt to taste ((optional // I didn’t need any))
  • 1/4 cup cherry tomatoes ((diced))
  • 1/4 cup chopped parsley ((minced))
  • 3 Tbsp finely chopped red onion
  • 2 Tbsp lemon juice
  • Chili garlic sauce
PREP
5M
SODIUM
667MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.