Mediterranean Baked Sweet Potatoes

Mediterranean Baked Sweet Potatoes - Simple, 30-minute baked sweet potatoes topped with roasted chickpeas, a simple garlic-herb sauce and a parsley-tomato salad. Delicious, fresh, healthy, and naturally vegan and gluten free.


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)

TOPPINGS (optional)
1/4 cup cherry tomatoes (diced)
1/4 cup chopped parsley (minced)
2 Tbsp lemon juice
Chili garlic sauce

Image Credit : minimalistbaker.com


Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel