Mediterranean Baked Sweet Potatoes
 
Prep time
Cook time
Total time
 
I had to share this incredible, fresh vegan meal with you! Mike and I ate this two nights in a row because it was so delicious! You won't miss meat with a meal this hearty.
Author:
Serves: 4
Ingredients
Potatoes Ingredients:
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 1/2 teaspoons olive oil, plus more for coating potatoes
  • 1/2 teaspoon each cumin, coriander, cinnamon, and paprika
  • 1/4 teaspoon salt
  • 4 medium sweet potatoes, scrubbed clean (but not peeled) and halved lengthwise
Tomato Salad Ingredients:
  • 1/2 cup cherry tomatoes, diced
  • 1/2 cup chopped parsley, minced
  • 3 tablespoons lemon juice
Dill Tahini Sauce Ingredients:
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 4 teaspoons finely chopped fresh dill
  • 4 teaspoons minced garlic (about 4 cloves)
  • 1/4 teaspoon salt
  • water to thin to drizzling consistency
Instructions
  1. Preheat the oven to 400 degrees F and line two baking sheets with foil. In a medium bowl, toss the chickpeas with olive oil, spices, and salt until coated. Spread them in a single layer on one of the baking sheets. Rub each potato half with olive oil and place them face down on the other baking sheet. Put both pans in the oven and cook (tossing the chickpeas periodically) for 20-30 minutes. Remove the chickpeas when they're roasted and just crunchy (be careful not to overcook; this was about 20-25 minutes for me) and the potatoes when a knife will easily poke through a fat potato with no resistance.
  2. While the chickpeas and potatoes are roasting, toss parsley, tomatoes, and lemon juice together in a medium bowl. Set this in the fridge to marinate.
  3. In another medium bowl, whisk together all of your tahini sauce ingredients. Add water, whisking after each addition, until it is easily drizzled. My tahini was thick and this took quite a lot of water! Maybe 1/2 cup or even more! But start with a small amount and add a little at a time to find what works. Taste the sauce and adjust as needed to make sure it's tangy, herby, and savory. Stick it in the fridge until dinner is ready.
  4. When the potatoes and chickpeas are ready, remove them from the oven. Place the potatoes on a serving platter and smoosh the insides down a bit with a spoon. Top with chickpeas, tahini sauce, and tomato salad. Serve immediately.
Recipe by Willow Bird Baking at http://willowbirdbaking.com/2015/04/13/mediterranean-baked-sweet-potatoes/