Mediterranean Baked Sweet Potatoes

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Friends, it’s been a while.

How have you been? Do you love this time of year? I do. What have you been eating these days? Salads? Chocolate? Are you getting outside in this lovely, brisk weather? Are you feeling well? I’d love to know.

Fall makes me all emotional and introspective. I once cried for an hour after a scenic drive when the leaves were turning. We were listening to Greg Laswell. I got all grateful and started weeping. Fingers crossed it’s an annual occurrence. Sometimes you just need a good cry.

Lately I’ve been eating lots of plants and less sugar. And I’ve been walking and running a lot. And books! I’ve finished a lot of books recently, which isn’t typical for me, this one being my favorite.

I’ve also been listening to a lot of podcasts. Podcasts always impact me. Especially this one on sustainability, this one on hospitality, and this one on minimalism. Good stuff.

Speaking of good stuff, how about them sweet potatoes?

For me, one of the most difficult parts of eating a plant-based diet is getting creative with meal ideas. Left to my own devices, I’d eat chips and guac for every meal. Clearly, that isn’t healthy or sustainable.

So, recently I’ve been trying to branch out and experiment with more well-balanced meals, such as these Mediterranean Sweet Potatoes.

The concept is simple:

Baked sweet potatoes – cut in half to shorten cooking time
Seasoned, roasted chickpeas
Garlic-herb sauce
Parsley-tomato salad for garnish

The result is a 30-minute lunch or dinner that’s both satisfying, savory and sweet, and seriously healthy.

This is my new favorite way to do Mediterranean. This dish is:

Savory
Sweet
Fresh
Smoky
Warm
Comforting
Seriously healthy
Filling
Customizable
& Simple

I love how the sweetness of the sweet potatoes blends perfectly with the chickpeas and garlic sauce, and the lemony parsley-tomato salad provides a zesty fresh finish. Friends, I’m in love.

If you try this dish – and you must – let us know! Leave a comment or take a photo and tag it #minimalistbaker on Instagram or @minimalistbaker on Twitter! Or, share it with friends on Pinterest. We’re convinced people need this in their lives.

As always, thanks for supporting what we do. Cheers!

More Vegan Sweet Potato Recipes

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.
Author Minimalist Baker
Print
4.9 from 663 votes
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Servings 4
Course Entree, Side
Cuisine Gluten-Free, Mediterranean, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? Best when fresh

Ingredients

  • 4medium (~1/3 lb each)sweet potatoes*
  • 115-ouncecan chickpeas(rinsed and drained)
  • 1/2Tbspolive oil
  • 1/2tspeach cumin, coriander, cinnamon, smoked (or regular) paprika
  • 1pinchsea salt or lemon juice(optional)

GARLIC HERB SAUCE

  • 1/4cuphummus(or tahini)
  • 1/2mediumlemon, juiced(1/2 lemon yields ~1 Tbsp juice)
  • 3/4 – 1tspdried dill (or sub 2-3 tsp fresh per 3/4-1 tsp dried)
  • 3clovesgarlic, 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

  • 1/4cupcherry tomatoes(diced)
  • 1/4cupchopped parsley(minced)
  • 2Tbsplemon juice
  • Chili garlic sauce

Instructions

  • Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.
  • Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min – 1 hour).
  • Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
  • Rub 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 your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water or almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
  • NOTE: If you don’t have hummus, tahini (which you can DIY!) will make a great base substitution for the sauce – just adjust the seasonings to accommodate the lack of flavor tahini provides.
  • Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
  • Once sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven.
  • For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, garlic herb sauce, parsley-tomato salad, and chili garlic sauce (optional). Serve immediately.
  • Additional side ideas might include Hummus, Pita Chips, Baba Ganoush, or Persian Eggplant Dip. Enjoy!

Video

Notes

*Adjust number of sweet potatoes per person, and buy organic when possible for best quality and flavor. And slice into quarters instead of halves to speed cooking time if on the larger side.
*This recipe is inspired by Mediterranean and Middle Eastern cuisines. Learn about the origin of hummus here and tabbouleh (parsley salad) here.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1servingCalories: 308Carbohydrates: 54.7gProtein: 10.9gFat: 6.1gSaturated Fat: 0.7gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 2.2gTrans Fat: 0gCholesterol: 0mgSodium: 400mgPotassium: 609mgFiber: 11.9gSugar: 10.4gVitamin A: 18597IUVitamin C: 7mgCalcium: 115mgIron: 2.5mg

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Reader Interactions

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  1. Dana Bsays

    This was fantastic! I used tahini and added the cherry tomatoes and parsley. WOW! Definitely felt like some out of an Yotam Ottolenghi cookbook but so much easier. I will make this again and again and again for my vegan and non-vegan friends/family.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Dana. Thanks so much for the lovely review! xo

      Reply
  2. Ellasays

    This is delicious but I can’t decide if it’s a main or a side dish. Found myself getting hungry again shortly after eating… any recommendations on what I could add to make it a bit more filling?

    Absolutely gorgeous flavours and so so easy to make, definitely coming back to this one

    Reply
    • Support @ Minimalist Bakersays

      Hi Ella, so glad you’re enjoying it. To make this more filling we recommend pairing it with hummus. Hope that helps!

      Reply
  3. Carolinesays

    I’ve been making this recipe since I went vegan 7 years ago and I’m still making it, one of my absolute favorites :) I like to massage some kale with the leftover oil and spices from the chickpeas and then roast that until crispy with everything else!

    Reply
    • Support @ Minimalist Bakersays

      Amazing! We’re so glad you enjoy the recipe, Caroline! Thank you for sharing! xo

      Reply
  4. Jesssays

    Flavor was good but unfortunately my chickpeas got burned trying to finish cooking the sweet potatoes. I’d try it again with a separate dish and cook the sweet potatoes longer than the chickpeas.

    Reply
    • Support @ Minimalist Bakersays

      Hi Jess, sorry to hear the chickpeas burned. Is it possible you were using sweet potatoes that were on the larger side? That could cause them to take longer than the chickpeas. Glad you still enjoyed the flavor!

      Reply
  5. Rosesays

    Lovely recipe! I added peanut butter to the sauce for a nutty kick and worked really well. This is a new vegan favourite.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad to hear it, Paulett! Thank you for the lovely review! xo

      Reply
  6. Tara Smithsays

    Delicious! Love the sauce. Love the caramelized flavor of the sweet potatoes when baked this way. Will definitely make again!

    Reply
  7. Iainsays

    Thanks for a great recipe! Just a question about the topping – The video has red onion in the tomato/parsley mix but it isn’t listed in the recipe – Do you have a preferred version?
    Thank you!

    Reply
    • Support @ Minimalist Bakersays

      Hi Iain, We’re so glad you enjoy it! The tomato and parsley mix can be found in the “toppings” section and step 7. Hope that helps!

      Reply
  8. Sophiasays

    Omg this is THE BEST RECIPE EVER!! I could eat this every single day and not get bored. It’s so healthy and filling! Thank you so much for this recipe! My family loves it!!!!!!!

    Reply
    • Support @ Minimalist Bakersays

      Yay! So happy to hear you all enjoy this recipe, Sophia. Thanks so much for the great review!

      Reply
    • Susansays

      This was so delicious! Easy too.
      I am making extra now and food prepping it for the week . YUM

      Reply
      • Support @ Minimalist Bakersays

        Yay! We’re so glad you enjoy it, Susan! Thank you for sharing! xo

        Reply
  9. Rondasays

    This was delicious and easy to make! I want to make dishes without meat a few times a week but with 2 picky teen boys it isn’t easy! They both liked this. I have it saved and will definitely make again!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you and your family enjoyed it, Ronda! Thank you for sharing! xo

      Reply
  10. Kristin Coombssays

    A fantastic recipe! I highly, highly recommend. My only suggestion is to make more of the tomato/parsley/lemon juice mix. Delicious and easy!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Kristin! Thank you for sharing! xo

      Reply
  11. Marciasays

    I have been wanting to make this for a long time and finally did so tonight. Oh my gosh! This was so delicious, I loved it!! It was easy to put together (okay, fine, it took me a bit longer than 5 minutes… it took me 5 minutes to open the wine… I am taking applications for a sous chef 🤪). The only item not added was the chili garlic sauce. This will definitely become part of my meal planning rotation. Thank you!

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! So glad you enjoyed this recipe, Marcia. Thanks so much for the great review!

      Reply
  12. Emilysays

    This was SO GOOD! I made it without any of the optional toppings, it was low effort and delicious. Looking forward to trying it again soon with some of the optional toppings.

    Reply
  13. Shivsays

    Super easy and whole family (including 2 teens) liked it. I subbed cilantro in for parsley and it was great. Also sautéed garbanzo beans in olive oil with spices instead of cooking in oven.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad it was enjoyed but the whole family! Thank you for sharing, Shiv! xo

      Reply
  14. Debbisays

    Absolutely delicious! I made this as a side dish when having a dinner party that included a vegetarian. All of us “carnivores” devoured these potatoes and loved them. I have since made them several times as a meatless dinner for my husband and I.

    Reply
  15. Melisays

    My family loved this! We used spicy hummus since that was all we had on hand. The spicy hummus definitely added more kick but the sweet potato balanced the heat. We will definitely make again! The flavors just work and it looks so beautiful on the plate!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you and your family enjoyed it, Meli! Thank you for the lovely review! xo

      Reply
  16. Barbarasays

    This has become one of my go to weeknight meals. So simple yet delicious! I’ve adjusted to sauce to be more simple (humus and oat milk). The chickpea+sweat potato+tomato combination is just delightful. Thank you!

    Reply
  17. Alysonsays

    This recipe was delicious!!!! Our whole family enjoyed it, including our 3 and 6-year-olds! It had so many flavors that came together in such a delicious and healthy dinner. Thanks for the wonderful recipe!!

    Reply
    • Support @ Minimalist Bakersays

      Amazing! We’re so glad it was a hit with the whole family! Thank you for your kind words and lovely review, Alyson! xo

      Reply
  18. Feliciasays

    This was delicious! It seemed like a really weird mix of ingredients, but when you put the sweet potatoes together with the chickpeas and the hummus topping and the cherry tomatoes and parsley it is soooooo good! I found that even though I cut the sweet potatoes in half as suggested they still took about 45 or 50 minutes to bake( I covered the chick peas with foil so they wouldn’t get hard). Next time I’ll zap the sweet potatoes in the microwave for a bit prior to speed it up.

    Reply
  19. Tanyasays

    I’ve made this so many times, sometimes even just the sauce, it’s SO good! I don’t usually add the tomatoes as I don’t like them. I’ve also had it with and without coriander (harder spice to come by here) and both ways work great! I will be working this recipe into my meal plan this week with a side of veg.

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! Thanks so much for the lovely review, Tanya. So glad you enjoy this recipe!

      Reply
  20. Ashleyysays

    Sooooo delicious! My husband isn’t a huge sweet potato fan (but I love them) so wanted to find a recipe to help him appreciated them!

    This was super easy to make and came out amazing – and my husband raved about it! Will definitely make again.

    Reply
    • Support @ Minimalist Bakersays

      Amazing! We’re so glad you both enjoyed it, Ashleyy! Thank you for sharing! xo

      Reply
    • Support @ Minimalist Bakersays

      Sorry to hear that, Mary! It sounds like they baked too long. How long were they in the oven?

      Reply
  21. Sarahsays

    I noticed onion is in your video for the topping but not your recipe :) I added some and it was delicious! Did you change your mind about this ingredient?

    Reply
  22. Katsays

    I loooove this recipe, and I’m not one to generally like cooking! Thanks so much for sharing, this dish has become a staple
    of mine because it’s so easy to make, and the mix of sweet & tangy flavours is just incredible and totally unexpected!

    Reply
    • Support @ Minimalist Bakersays

      Amazing! We love hearing that, Kat! Thank you so much for the wonderful review! xo

      Reply
  23. [email protected]says

    Thanks for this scrumptious and filling recipe! I had no hummus on hand and so made my own.
    My daughter and I adjusted it slightly to allow for adding the hummus that I made to the sweet potato/chickpea layer. We then drizzled the sauce in the recipe on top of the greens. Yummo! 😋

    Reply
    • Support @ Minimalist Bakersays

      Wonderful! We’re so glad to hear you both enjoyed it. Thank you for the lovely review! xo

      Reply
      • Awantisays

        This recipe is so simple yet so phenomenally good. I had a fall party at home and made this, it was such a hit! Everyone raved about it. Definitely making this again! I didn’t have paprika so I used thyme instead for the chickpeas, it was awesome. I’m now hooked to your blog!

        Reply
        • Support @ Minimalist Bakersays

          Amazing! We’re so glad everyone enjoyed it, Awanti! Thank you for the lovely review! xo

          Reply
        • Kellyannsays

          This recipe is delicious – I followed it exactly as written and it turned out so well. I topped it with Sriracha and couldn’t get enough. The garlic sauce is my new favorite thing!

          Reply
  24. Heidisays

    So easy and super delicious! I needed a new recipe for sweet potatoes and my entire family loved this (3 vegetarians, and 3 meat-eaters). Thank you!

    Reply
  25. Hildesays

    In case someone asks: where do you get your protein? From this recipe :D

    I love the mixture of flavours and it’s just a yummy and nice-looking dish.

    Reply
  26. Alexsays

    Oh man, this is so good! I’m pleasantly surprised, the individual parts seemed not super appetizing as I was making and taste testing them, but once they were all combined?!? Absolutely amazing!! Definitely will make this as a side to impress my partner’s parents in the future, haha. I love how easy and quick and how little cleanup there is too, just an awesome recipe all around!

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad you enjoyed it, Alex. Thank you for the lovely review! xo

      Reply
  27. Laurasays

    I’ve made this recipe multiple times and loved it! However, just now looking at it, is the coriander supposed to be dried coriander leaf or ground coriander seed? No idea which one I’ve used before!

    Reply
  28. DJsays

    I served this with your chorizo tofu and rice at a family get-together and people of all ages loved it. Some just couldn’t get enough!

    Reply
  29. Queata J.says

    Me and my family loved this recipe. Really appreciate all the yummy bites we’ve had from your site! It’s been helpful to have tasty recipes for me and my family while adjusting to a gluten-free diet.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you and your family are enjoying our recipes, Queata! Thank you for sharing! xo

      Reply
  30. Lydiasays

    I just made this! I used the garlic sauce from vegan & delicious and added some chilli powder for some heat for the sweet potatoes. It was so good!! Thanks for making this!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Lydia! Thank you so much for sharing! xo

      Reply
  31. The Vegan Goddesssays

    I was dying to try this and finally made it and loved it!

    I skipped the tomato topping this time and just went with the tahini garlic dill sauce with the seasoned chickpeas on the sweet potato. Such a delicious combination!

    I steamed the baked potato as I have been doing for a while instead of baking it and it came out great that way. But I did bake the chickpeas.

    Another new favorite! Thanks again!

    Reply
    • Support @ Minimalist Bakersays

      Yumm, awesome! Thanks as always for such a lovely review and for sharing your modifications. We’re so glad you enjoyed!

      Reply
    • Callansays

      I have made this recipe countless times, and it is always delicious! It’s the perfect recipe to use up any produce you have on hand, and it’s a fantastic option for dinner parties since it’s so customizable. Thank you for sharing!

      Reply
  32. Wendysays

    Looking forward to making this dish for my Mom! My question is, can you swap out for another bean, softer perhaps? Possibly Cannellini Beans?
    Thank you :)

    Reply
    • Support @ Minimalist Bakersays

      Hi Wendy, you can, but they probably won’t crisp up like the chickpeas. Let us know how it goes!

      Reply
  33. Ranisays

    My kids loved it so it was a hit!!
    Only thing, I was missing was the hummus.
    Can’t wait to try as your recipe is.
    Thanks

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad they enjoyed it. Thanks for the lovely review, Rani! xo

      Reply
  34. Michele Murraysays

    Awesome combo of diffetent simple elements: the sweetness of the sweet potatoe, the crunch of the spicy chick peas, the freshness of the parsley tomatoe mixture, topped off with the creamy tang of the hummos lemony dressing. Each element so simple, combined together a delicious feast!!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Michele. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
    • L.says

      Quick and delicious! Omitted the dill from the sauce as I don’t like the taste, and added extra garlic and lemon juice

      Reply
  35. Kristinasays

    This is my go-to recipe if I want to impress people but am pressed for time, it’s also just a great combination of flavors I love.

    I don’t do anything different, except use colorful tomatoes when in season, and I do prefer the hummus based dressing to the tahini base.

    To make ahead, I dry then season the chickpeas and refrigerate. It really helps to cut down on time (I’m a slow can opener)

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy this one! Thanks for sharing! xo

      Reply
  36. Tia castillosays

    So delicious and full of flavor!⭐. I loved it. Especially the garlic tahini sauce.( I used tahini instead of hummus). I think I might use it as a dip for toasted veggies for my next meal. ( I did not include the extra toppings, there was enough flavor for me as it was.) The seasoning for the chickpeas complimented the sweet potatoe right nice and the sauce rounded out the sweetness just perfectly for me. Wonderful recipe. Thank you for sharing.

    Reply
  37. sally berthiaumesays

    HI,
    I don’t understand your measurements:
    .13cup tomatoes & parsley & hummus…. do you mean 1/3C?
    What is .515 ounce chickpeas?…Do you mean 1/2 can (8 oz)?
    Are you suggesting a 1/4 lemon juiced or 1TBS?
    I clicked on US customary instructions…. sorry I am baffled at your measurements.

    Reply
    • Support @ Minimalist Bakersays

      Hi Sally, it sounds like you may have changed the number of servings, so our tool re-calculated the measurements. If you adjust it back to 4 servings, the measurements should be more straightforward. Hope that helps!

      Reply
  38. K. Knyhtsays

    I made exactly as written – well as closely as I could. The proportions seemed way off. For example “4 medium potatoes” does not mean ones that are 1/3 a pound. I used 3 medium potatoes and ended up with over 1-1/2 pounds. Tomato to parsley proportion was way off, equal parts is disgusting unless you really like parsley. But most importantly, the food just didn’t taste good. All the bright, acidic flavors had no balance against the mildly sweet potato. The hummus sauce was not enough to balance, and frankly mediocre (who uses dill with hummus?!). We threw out all the leftovers and I will never make this again.

    Reply
    • Support @ Minimalist Bakersays

      Hi, we’re so sorry to hear you didn’t enjoy this one. It’s a reader favorite, but perhaps not flavors you prefer?

      Reply
      • JQsays

        Delicious! Was a big hit. I followed the recipe as is except added avocado to the tomato/parsley mixture. Will definitely make again.

        Reply
    • Measays

      Pretty much every living soul in the Mediterranean uses dill and hummus. Wouldn’t expect such cultured knowledge from someone who describes food in similar verbiage as a five year old. Catty makes you ugly on the insides darling and it leaks all over to your outside.

      Reply
    • Gnomechefsays

      Who uses dill with hummus? The inventors of hummus, the Lebanese.

      Here’s a thought: if you don’t like parsley, don’t make dishes with parsley.

      Reply
  39. Danasays

    Pleasantly surprised! Fairly simple but packed with flavor. I made this as a side with lemon garlic shrimp and it was a lovely meal. Will definitely be making this again!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it! Thanks for the lovely review, Dana! xo

      Reply
  40. Lizsays

    I’ve been making this recipe (with a few of my own slight variations) for years now and it’s one of my all time favorites. It’s so incredibly filling and satisfying and delicious and so so healthy. I love how easy it is to make and how creative it is. Such a great recipe, I will probably make this regularly for the rest of my life (not to be dramatic) <3

    Reply
  41. Ariana Rollinssays

    This was such a great idea for sweet potatoes! I was getting burned out on just roasted sweet potatoes with regular salt and pepper seasoning, topped with cashew “cheese” sauce. I am WFPBNO, so I did sub the EVOO with tahini :) also I used my last bit of fresh lemon juice to make the garlic dill sauce. So for the tomatoes and parsley, I added just a little balsamic vinegar, with some raw onions, and let sit while everything cooked. But the flavor combination of the chick peas, and the garlic dill dressing was such a flavor explosion and paired so well with the sweetness of the sweet potato. It was the perfect sweet and savory, blend!!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed them, Ariana! Thanks so much for the lovely review! xo

      Reply
  42. Cindysays

    Hubby and I are doing a 10 day vegetarian fast. Made this last night for us and we loved it. I served it with a side of steamed green beans. The hummus dressing was so good I made more for salad today. It’ll stay on our rotation for meatless nights!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you both enjoyed it, Cindy! Thanks so much for sharing! xo

      Reply
  43. PRamisays

    New found love! I always have had sweet potatoes with peanut butter but I think with garlicky hummus and parsley salad, it tastes even more hearty with bursting of flavors. Thank you!

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad you enjoy it. Thanks for the lovely review! xo

      Reply
  44. Katesays

    This was delicious! Easy to make and I loved the flavor combinations. The dressing was super yummy. Will definitely be adding this to my go-to recipes!

    Reply
  45. Stevesays

    I made this for the first time and it was pretty darn good. Not mind-blowing, but I will certainly make it again. I followed the recipe almost verbatim, except I realized I did not have any dill come cook time. I also used garlic hummus, so I did not add any extra garlic. I served it with a side of toasted whole wheat pita bread and thought it was a good, easy and healthy meal. I am a little stumped as to what else to serve with it that would be vegan and would compliment the dish without taking a lot more time. I also thought it needed a little heat, so maybe I should get some of the mentioned chili garlic sauce. Thanks for posting the recipe!

    Reply
    • Support @ Minimalist Bakersays

      Hi Steve, sorry to hear it didn’t turn out as expected! We wonder if the spices were fresh? They can lose flavor past ~6 months. You could try doubling up on them next time for more flavor.

      Reply
  46. Alisays

    This was super yummy! I didn’t have any of the extra optional toppings, just the parsley, otherwise followed the recipe exactly and found it prefect. We tend to eat a lot of protein and vegetables, so I was taking a chance on this meatless meal, but…success!

    Reply
  47. Donnasays

    My fiancé and I are not vegans but have decided to try healthier foods. Being a southern girl sweet potatoes growing up were in a casserole with marshmallows on top! I was surprised that the chickpeas were not real flavorful with all those spices but not bad. I probably should have used salt but so much for healthier! 😬We liked everything else and it was surprisingly filling! I followed your recipe other than I didn’t have the parsley but used cherry tomatoes. They were great with the lemon juice, oil, salt, and pepper! Thanks for broadening our palettes!

    Reply
    • Support @ Minimalist Bakersays

      Hi Donna, thanks for sharing your experience! For the chickpeas, we wonder if the spices were fresh? They can lose flavor past ~6 months. You could try doubling up on them next time. Hope that helps!

      Reply
  48. Ashsays

    A truly delightful and delectable recipe … appealing to the eyes and to the palate in the very first attempt ! Was loved by everone in the family ❤️❤️🎖

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Ash. We are so glad you and your family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  49. Michelle Raysays

    I made this tonight and it was so delicious! I did improvise because I didn’t have some things on hand. No dill for the hummus dressing so I used adobo seasoning with roasted red pepper hummus and half a lemon. Yummy! For the tomato topping I diced ruby red cherry tomatoes, fresh cilantro, red onion, scallions, and lemon juice. Otherwise followed recipe. Will definitely make again!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Michelle! Love your creative modifications. Thanks so much for sharing! xo

      Reply
  50. Lilliansays

    I was looking for ways to incorporate sweet potatoes into my diet. So glad I found this recipe. Loved it though I changed it a lot, lol. I used the beet hummus that I’d made the day before and I didn’t have tomatoes so I sauteed some onions with red bell peppers. Also added some diced pickled cucumbers on top. The sweet potato and chickpea base is soo versatile. Will be making this again and again.

    Reply
    • Support @ Minimalist Bakersays

      Love your creativity, Lillian! Thanks so much for the lovely review and for sharing your modifications! xo

      Reply
  51. Caitlin Elkssays

    Light, fresh a satisfying! All the flavours work really well together, good as a side dish, a meal or a big snack. Even the chickpeas by themselves are tasty to snack on!
    We had half of a medium sweet potato each with a side dish and are very full.

    Reply
  52. Karensays

    Once again your recipe doesn’t disappoint! Perfect blend of flavor and texture! The dill sauce makes this divine. Instead of topping the potato with the cherry tomatoes, I made a small side salad: arugula, cherry tomatoes, and red onions with a dressing of rice vinegar and lemon. Yummy! (That’s 3 of your recipes this week!)

    Reply
  53. Melissasays

    This is SO good. I have never been a big fan of sweet potatoes but have recently started eating them as part of an anti-inflammation diet. The sweet, spice and acid combo of this recipe is amazing. I forgot i was eating sweet potatoes and maybe even like them now 😉 another 10/10, Dana ♥️

    Reply
  54. Nicolesays

    This was amazing. I always make your desserts and finally tried one of your vegan dishes and it did not disappoint. Thank you for making cooking fun again during this year of quarantine. Everything you make is sooo good. My mother in law gave me an A+ for this dish!!

    Reply
  55. Daniel Bartropesays

    Made this tonight it was delicious! We pan fried some vegan sausages, sliced and added to the plate.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Daniel. Thanks so much for the lovely review! xo

      Reply
  56. Courtneysays

    Oh MY! This is delicious! Everyone loved it in my house. I made the recipe as written with the exception of the chili garlic sauce because I didn’t have any.

    Reply
  57. Michelle Medinasays

    This recipe was so delicious . Thank you for providing such an amazing recipe. Btw i added the red onions like the video had it. I think it would be good to make that part of the recipe along with parsley and cherry tomatoes. The added bonus is that i feel good after eating it!

    Reply
  58. Nicolesays

    I only made the garlic dill sauce. It was really delicious but, based on my palette, needed 2x hummus vs. what the recipe called for to balance out the garlic and lemon. I used dried dill but I think fresh dill would’ve made this a 5 star sauce!

    Reply
  59. Emiliesays

    It was quick and easy to make, and had most of the ingredients already which was great. It’s filling and fresh. The sauce is super yummy I wish I made more. I added figs and pomegranate to the tomato’s which made it super fresh.

    Reply
  60. unatunasays

    This was the perfect, low-effort but super tasty meal I was looking for on a cold, rainy night. I almost didn’t bother making the garlicky tahini sauce as I was feeling really lazy but *so* glad I did as it was a star in its own right and really brought everything together. Will definitely be adding this to our rotation of weekday meals! x

    Reply
  61. Brittany M.says

    This is one of my favorite sweet potato recipes! So packed with flavor! I use roasted red bell pepper hummus for the extra flavor addition. Sometimes I chop the sweet potatoes and put them in the air fryer. This is also the recipe that got me into parsley. So tasty 😋

    Reply
    • Ambreasays

      I made this for dinner tonight and it exceeded all expectations! It was absolutely delicious, although I should have known as every recipe on this site has been phenomenal! I did tweak the tahini sauce recipe so the kiddo would like it and it was quite a success. 15 year old approved! :)

      Reply
      • Support @ Minimalist Bakersays

        Whoop! We’re so glad you enjoy our recipes, Ambrea! Thanks so much for the lovely review!

        Reply
  62. Linseysays

    On a quest to eat more sweet potatoes since I’ve never really liked them, but need some more variety in my meals. These are amazing! I thought they were seasoned wonderfully, the sweet potatoes, chickpeas, tomatoes, parsley all melded together perfectly. Making again this week, though I’m going to change the sauce. Not a huge fan of the sauce. So maybe the lemon tahini sauce?

    Either way, very delicious, super easy, and reheats great the next day, too!

    Reply
    • Ninasays

      This popped up on my Pinterest yesterday because I’ve been looking at incorporating more Mediterranean foods into my diet. I made them tonight and OMG THEY WERE BOMB! So easy, and so delicious! They were a hit in my family and we gobbled it all up. There’s nothing I would change. Fab! 5/5

      Reply
      • Support @ Minimalist Bakersays

        We’re so glad you and your family enjoyed this recipe, Nina! Thanks for the lovely review! xo

        Reply
  63. Mallorysays

    Super easy to make and perfect for lunches to carry to work! As I was making it, I realized the hummus I had in the fridge had gone bad.. rather than making it fresh or running to the store I decided to use non-fat greek yogurt in its place and ended up making a tzaziki style dressing. It was still super delicious, especially with the tomato and parsley toppings!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad that worked well! Thanks so much for sharing, Mallory!

      Reply
  64. Chris Jsays

    Seriously underseasoned dish based on your recommendations. Needed more salt, more…everything. This is a typical…western approach to ‘exotic’ dishes, thinking that certain flavors will scare American palates.

    Reply
    • Kellysays

      It was delicious, but the cooking time needed to be increased for the potatoes to be done (even with cutting them in half). I will definitely make these again.

      Reply
      • Support @ Minimalist Bakersays

        Thanks for the feedback, Kelly! Is it possible you were using larger sweet potatoes? We’re glad you enjoyed it though!

        Reply
  65. Kristensays

    Our family isn’t a fan of chickpeas (though we do still love our hummus!). Any suggestions on a potential sub for the chickpeas? Would beans be weird?

    Reply
    • Support @ Minimalist Bakersays

      Maybe white beans? They probably won’t crisp up like the chickpeas though!

      Reply
  66. rv2094says

    I’ve made this twice and it was delicious. I added fresh chopped jalapeños and mint leaves to the hummus sauce, and topped my bowl with homemade garlic sauce (labneh), cherry tomatoes, chopped Persian cucumbers and cilantro. An extremely tasty and filling meal that’s become a week night staple at my house. Thank you for sharing this!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it! Thanks so much for the lovely review! xo

      Reply
  67. Clivesays

    I made this within the 30min timeframe. Super easy to make and very yummy. Will definitely make it again. I made my own humus which I pack with alot of flavour so the sauce was very lovely(didn’t have to use as much liquid as specified)

    Reply
  68. Katiesays

    Made this for dinner tonight. It was a big hit. I spaced chickpeas with the cumin, coriander, etc., before putting it into the oven to roast. My husband isn’t a fan of sweet potatoes so he had regular potatoes. I didn’t have any hummus so I used baba ghanouj as the sauce and it was delicious! Served halloumi on the side. I’d make it again for sure!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you both enjoyed it, Katie! Thanks so much for sharing! xo

      Reply
  69. Janelsays

    Made this tonight. My husband has requested that we have it every week. Easy and great flavor!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you both enjoy it, Janel! Thanks so much for sharing!

      Reply
  70. Nidhisays

    I made this for my mom and I today. LOL we only had one big sweet potato but it was enough for the both of us. My mom was surprised that the chickpeas roasted in the oven. Such a beautiful recipe! Thank you so much! Next up: Roasted Red Pepper Pasta!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Nidhi! Thanks for sharing! Enjoy the pasta =)

      Reply
  71. Lowrisays

    I am the worst cook in the world but even I can make this, and IT IS DELICIOUS. I love making it for friends and have someone on their way for lunch right now! So tasty it’s hard to believe it’s both vegan and healthy.

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad you enjoy this recipe, Lowri! Thanks so much for the lovely review!

      Reply
  72. Mikesays

    Any chance you know if this can be made on the grill? Any suggestions for how to do it if that’s the case? Thanks!

    Reply
    • Dana @ Minimalist Bakersays

      I’d say poke holes in whole sweet potatoes with a fork, wrap in foil, and set in a low-heat part of the grill covered for a “baked potato” effect. The chickpeas could be done on a cast iron over a higher flame. Hope that helps!

      Reply
  73. Mia Peasays

    Loved this so much we added it to our family meal plan rotation. So easy to make and delicious every we time we make it!

    Reply
  74. Marnie Mugfordsays

    I just made this as suggested and I might be one of my favorite things I’ve ever eaten!! Outstanding!

    Reply
  75. Emirsays

    Holy Moly, coming from an Arabic background, I was hesitant to use Hummus dip as a sauce, but but but I completely understood why you choose Hummus as the dip. This dish was so good that we even ate our lunch portions for dinner.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Emir! Thanks so much for the lovely review!

      Reply
  76. Gayatrisays

    this was so good! when i first tasted the hummus dip I didn’t think I made it right (even though I followed the instructions) but when I ate it all together, it tasted amazing!
    PRO TIP for the chickpeas – I like to wash them in water, and if you fill the bowl up completely, the little skins float to the top, makes it much faster to take them out.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Gayatri. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  77. Salinasays

    Another recipe from minimalist baker that doesn’t disappoint! I’m a long time fan of your recipes and had to try this one when I came across it. It turned out DELICIOUS! Surprisingly very savory, initially I was hesitant about how sweet potatoes would pair with the rest of the ingredients. I would definitely make this again. I added tatziki to mines as well.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Salina! Thanks so much for the lovely review!

      Reply
  78. Tanjasays

    Oops forgot to vote …Scrumptious, so satisfyingly nourishing. I added sliced red pepper on top. Love the crunch of the roasted spicy chickpeas. This one will become a staple dish.
    Thanks Dana!

    Reply
  79. Mateasays

    Just made this as a last minute dinner for myself. Had all of the ingredients on hand minus dill, cumin and coriander. Honestly this was amazingly delicious. 10/10 can’t wait to eat this again!!!

    Reply
  80. TKsays

    This was incredibly good and easy!! The dressing – wow. I can’t wait to make it again! Thank you!

    Reply
  81. Katiesays

    My daughter and I made this and it was delicious. Everyone ate it, including some kids. I used a Creole seasoning on the chickpeas instead, because of the kids taste buds. The sauce was great. I lined the potatoes up on a pretty serving tray and drizzled the sauce over, then sprinkled the chick peas across them all. (We didn’t do any other toppings.) It was a beautiful presentation. I printed Dana’s
    e-book so I could choose more recipes to try. I love that she includes gluten free recipes because we need them over here!

    Reply
  82. Raquelsays

    Dana, this was FABULOUS. Wanted to avoid another trip to the grocery store and use what we had on hand. Other than the tomatoes I had everything I needed at home! I subbed jarred roasted red peppers for the tomatoes – great pantry friendly swap! This was super flavorful, filling and healthy.

    Reply
    • Angéliquesays

      Hi!
      I have made this numerous times and it’s totally amazing as is!
      Any recommendations for a side dish to accompany this meal?

      Reply
      • Support @ Minimalist Bakersays

        Yay, thanks for sharing! We think it would be excellent with a kale salad (or really any salad)! Such as this one. Hope that helps!

        Reply
  83. Carolsays

    I did a quick Google search looking for vegan sweet potato recipes and your recipe came up. Made it for dinner – minus oil. I added some spinach on the side to boost our greens. The flavors and seasonings were delicious and also accented the spinach. Another Minimalist Baker success! Thank you!

    Reply
  84. Lilysays

    I think I already rated this recipe, but I’m back!
    I have made this recipe more times than I can count and I’m still SO obsessed with it. I’ve also given the recipe out to friends, all who have loved it.
    One of the times I made this, I realized I didn’t have cinnamon for the chickpeas. I used allspice instead and it came out really good! So that’s what I use now instead of the cinnamon. Just wanted to share :)

    Reply
  85. Stacysays

    Because I paired the sweet potatoes with the shawarma cauliflower steaks also found on this site, I changed the chickpea spice mix to za’atar for a little variety…plus homemade hummus. Great way to keep middle eastern spices on a vegan menu. Thank you

    Reply
  86. Annmarie Occhiogrossosays

    Wow, this was SO good! We definitely want to have it again. It tastes even better than it looks and it looks beautiful! Also, it’s more filling that you would think. Not much to clean up as far as pots and pans. Thank you for all your delicious recipes Minimalist Baker!!! <3 <3 <3

    Reply
  87. Fionasays

    I made this dish for my vegetarian teens. It was absolutely delicious & a hit with the whole family. I made it as per the recipe provided. It will be going on our regular meal rotation.

    Reply
    • Latitia Claysays

      Sweet potatoes are one of my favorite vegetables and I am trying to eat an increasingly more Mediterranean diet so when I saw this recipe it sounded good right off the top. And it is wonderful!! I subbed Italian herbs for dill and mint leaves for the parsley. I love the seasoning and roasting of the chickpeas. Delicious!! I will definitely make today again. Thanks!

      Reply
  88. Nataliesays

    Sooooo good!
    I made this for dinner and it was perfect! I didn’t have a lemon for the sauce and it was still delicious without it.

    Reply
  89. Callie Vsays

    I loved this recipe! The seasonings on the beans (especially the cinnamon which I was skeptical of!) went great with the sweet potatoes. The sauce on top added a nice zing to the whole dish. I subbed great northern beans cause my husband isn’t a huge fan of chickpeas and it worked well! I added tomatoes and pickled red onions and it gave a great freshness to the dish. Definitely will be making this one again. Thanks Dana! ❤️

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Callie! Thanks so much for the lovely review!

      Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Rebecca. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  90. Emiliasays

    Hi, is the nutritional value information for two halves of a sweet potato (a whole one), or just for half of one?

    Reply
    • Sarah Burseysays

      Hi about to make this and realized we don’t have chickpeas, could I sub Black Beans?

      Reply
      • Support @ Minimalist Bakersays

        White beans would probably work better here if you have them, but black beans should be okay. We’d suggest baking for less time if using a smaller bean.

        Reply
  91. Sanasays

    Oh my. Please marry me.

    Or if not that’s also cool, so long as you keep dreaming up these amazing recipes! I’ve been vegan for a couple of years and have been quietly making bad copies of your amazing recipes for years, md finally have the hang of them.

    These turned out amazingly, and I will make them again and again! Thanks a lot!

    Reply
  92. Claresays

    Love this recipe. I’ve made it a number of times and I love how tasty and easy and healthy it is. Thank you! x

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Clare. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  93. Cheri Johnsonsays

    I make this recipe regularly. I often add quartered kalamata olives and chopped spinach. I just passed it on to someone starting to eat more plant based…yeah! I love it and everyone I make it for loves it. T

    Reply
  94. Ingridsays

    I didn’t change anything, except added a chicken meat, because we are not vegetarians ;) …so tasty.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed this recipe! Thanks so much for the lovely review, Ingrid!

      Reply
    • Joleensays

      I usually have hummus on hand but it is flavored (roasted red pepper). What type of hummus should I be using?

      Reply
  95. brinacylsays

    came out superb! i just increased each spice by 1/4 tsp and added red chilli powder for heat.

    Reply
  96. brinacylsays

    Oh my goodness! These came out delicious! Thank you for a superb recipe. I only increased spices (around 1/4 tsp more) and also added red chilli powder. Pakistani love spices!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Brinacyl. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  97. Alsays

    Making this now! I used red pepper hummus as my base and its already delicious can’t wait to try! Thanks for the post :)

    Reply
  98. Cassandrasays

    I made this and it was so good! It’s definitely a dish I will make again and again! So tasty, thank you :)

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Mary. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
    • Lailasays

      Lovely meal. The flavours are beautiful together. I used tahini for the sauce and fresh dill from the garden ?

      Reply
  99. Laura Jacksonsays

    My daughter’s getting married in the spring and she’s asked me to make something that would set off the featured menu item; roast pig. This is it! I’ve tried it (I don’t even like sweet potatoes) and it must be the garlic and dill – this can’t fail.

    Thank you!

    Reply
  100. Joshsays

    Love, love, love! Really takes the natural flavors of each of these ingredients and enhances and transforms them. Absolutely delicious.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Josh. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  101. Marysays

    This is our favourite meal to make! We have made this dish a couple times a month, for the last three years. We use yellow (light) flesh sweet potatoes instead of yams and green onion instead of parsley. BF and I have slight variations in spices, I stick to the recipe and he wings it. This recipe is easy and so so delicious!

    Reply
  102. Anne Lemieuxsays

    My boyfriend and I are giving a vegan diet a try. And let me tell you, we are pleasantly surprised! All of the food we have made so far has been so immensely packed with flavor, filling, and satisfying—no animals harmed.

    That said, this recipe has 100% made our “will make again” list! It’s got to be the easiest one we’ve tried yet, which is great for two busy college students like ourselves. Not only is it easy, but it’s also filling and packed with flavor. I am normally not a tomato fan, but this presented them in a way that had me savoring each bite.

    Thanks for the lovely recipe! We will be back :)

    Reply
  103. Aviott Johnsays

    I cooked this dish for a vegan friend, and it was a smash hit, both with her and one of her carnivorous friends. Best of all, it was so easy to make. Thank you very much. Aviott, Vienna, Austria

    Reply
  104. Maddiesays

    I loved this! We eat stuffed sweet potatoes about once a week so this was a nice change-up! The toppings were super fresh and herbaceous. The only thing I would do next time is make more of both the sauce(I used tahini) and tomato-parsley mixture, as we loved both so much. Will definitely make again!

    Reply
  105. Sophiesays

    Had to switch to all purpose seasoning but tastes amazing lovely contrast with the spicy chickpeas, sweet potato, and cool sauce!

    Reply
    • Dana @ Minimalist Bakersays

      Great – thanks for sharing, Sophie! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

      Reply
  106. Sarahsays

    We’ve made this several times and it’s a favorite! My husband, who never cooks, discovered the recipe and it never fails. Thanks!

    Reply
  107. Jessica M.says

    This is one of my go-to meals now. I almost always have everything on hand to make it. It’s quick, easy and combines many of my favorite flavors. Roasting the sweet potatoes ahead of time makes it even faster for my busy weeknights running kiddos around. I change it up from time to time, sometimes adding zucchini that I roast alongside the chickpeas or some quinoa for even more nutrition, but more often than not I have it as written because it’s just great as-is. Thanks for putting so much goodness out into the world!

    Reply
  108. Lindsysays

    Hello! We LOVE this recipe in our house. One of our favorites. We have cut out oil at home, and continue to use it just in this recipe… but i was curious if there is a way to make this without oil? I have tried by using a little like juice but the chickpeas didn’t get crispy. I do also have the breville air fryer/oven.

    Thanks in advance!

    Reply
  109. Judysays

    This was fantastic and so simple to make! I added diced avocado to the tomato/parsley topping and used lime juice in place of lemon. Definitely worth a repeat.

    Reply
  110. Donnasays

    I made this tonight, it is SO amazingly good!! Followed the recipe just about exactly, it’s a perfect, no guilt meal. I took a pic of my dish, it looked so good!! Thank you!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Donna! Thanks so much for the lovely review!

      Reply
  111. Carolsays

    Made and tweaked with what I had after a long day at work.
    Baked sweet potato,
    Tinned chickpeas, didn’t roast,
    Leftover cooked chicken,
    Creme freche,
    Cherry tomato, lemon juice, fresh basil leaves.
    Added ground pepper and garlic salt.
    It was divine.
    Thank you.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review and for sharing your modifications, Carol. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  112. Shannonsays

    This was so delicious! Both my husband and I loved it! No tomatoes and parsley, but the chickpeas and garlic herb sauce were all it needed (this time).

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Shannon. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  113. Licia Psays

    I have been wanting to make these sweet potatoes for some time now, and finally had the chance today when I had to scrape together dinner based on what we already had in the house (busy weekend, did not get to go to the grocery). I had every ingredient on hand except fresh parsley, so I used dried parsley and it worked just fine. I thought they were delicious and my hubby, a sworn carnivore and semi-reluctant eater of vegan fare, loved them too. I loved the crunchiness of the roasted spiced chick peas with the softer texture of the sweet potatoes. The garlic herb sauce (I used hummus and tahini because, why not) and tomato were the perfect toppings. A very satisfying meal indeed!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Licia. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  114. Kellysays

    Excellent, easy, and fast. I will definitely be making this again soon! I put in an extra clove of garlic and used Caraway seed instead of dill because we were out. It was delicious! My partner and I are looking forward to having the leftovers for lunch tomorrow.

    Reply
  115. Marleysays

    Absolutely delicious! I’ve made this several times now and it’s the perfect meal! I also add chicken. Thank you for all your delicious and healthy recipes!

    Reply
  116. Erinsays

    I love the garlic hummus sauce and am thinking of making a giant batch of it for salads and things. How long should this sauce keep in the fridge if you use fresh herbs? About a week? 2 weeks of dried herbs?

    Reply
  117. Katie Ameysays

    This was so delicious! I had to improvise a sauce (mayo, milk, lemon juice, hot sauce, chili powder, crushed red pepper flakes) because the ingredients your recipe called for, but it was absolutely yummy. Even my 15yo daughter who isn’t really a sweet potato fan, listened to me when I suggested she try the three together – sweet potato, chick peas, and sauce – in the same bite. I will return to this often. Thanks for such an easy and delicious meatless dish.

    Reply
  118. Leia Spencersays

    I made this for a weekday family meal. I chose to make some modifications to better fit my family and ease of eating. I instead chopped the sweet potatoes and roasted them as bite sized pieces. I cooked some wild rice, and used some left over falafels as well. Having the sweet potatoes small made eating them a lot easier and we weren’t, therefore, chasing chickpeas across our plates! Of course the presentation wasn’t as beautiful, but all the flavours remained the same. The sauce was great and I used tahini instead of hummus, as I felt there was plenty of chickpeas in the meal. It was simple to make as the oven did most of the work. My family devoured it, and my father who was over working, chose to stay for supper instead of going home to see what mom was making!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad your family enjoyed it, Leia! Your modifications sound lovely! xo

      Reply
  119. Gemma Walmsleysays

    Such a great meal! It did not take long to cook at all, and my husband (an avid meat-eater) loved it. Thank you!

    Reply
  120. Adria Coghlinsays

    I loved this! Super easy and satisfying. I want to try the sauce with hummus rather than tahini next time. I also replaced chic peas with Brussel sprouts. Super delicious would recommend to plant based eaters!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Adria. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  121. Ann-Mariesays

    Made this for dinner tonight for my picky vegan boyfriend tonight. He said he wasn’t hungry but would try it as I made the effort. His only comment was that it would have been great with some more heat. His plate was clean!!! Next time I’ll add chilli. I thought the recipe was easy to follow and was absolutely delicious and filling. Left overs for tomorrow and just can’t wait to have for lunch. Thanks for the wonderful recipe.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Ann-Marie. We are so glad you both enjoyed it Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  122. Allie Rogerssays

    This might be the highest Deliciousness-to-Difficulty ratio I have ever encountered in a meal. The chickpeas make such a wonderful side dish to the sweet potato — all I added was some roasted spinach, and it felt like a surprisingly well-rounded, hearty meal despite being so simple. This recipe was truly really easy to cook, so healthy, and CHEAP to shop for, too! I skipped the dill and parsley because I just did not feel like buying herbs, and it was still plenty flavorful :)

    Reply
  123. PJsays

    I made this for Thanksgiving Eve dinner and everyone loved it. I did double the tomato and parsley topping, and next time I would double the hummus sauce as more would be better. It is for sure a keeper recipe.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, PJ. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  124. Abby Zukowskisays

    I made this tonight and it was a big hit. Since I had no oven available to me this evening, I cut up the sweet potato into large chunks and steamed them stovetop with a touch of water and olive oil. I pan-roasted the chickpeas with all the herbs and spices. I used the hummus along with a big tablespoon of peanut butter, and the garlic, herbs and spices to make the sauce. I had the cherry tomatoes but no fresh parsley unfortunately, but used dried parsley. Flavors were bursting, great textures, a really delicious and filling dinner, perfect for a cold night. Thank you for the great recipe!

    Reply
  125. Mariesays

    I am addicted to this recipe! I eat this at least once a week and could eat it every day it is so yummy

    Reply
  126. Nicolesays

    This was delicious! I made it in a scramble last night when I realized I was totally prepared for Thanksgiving but forgot about the meals leading up to Thanksgiving. Ugh. The recipe was easy, used ingredients that were already in the house, and was so, so flavorful. Thanks for saving our Tuesday night!

    Reply
  127. Joisays

    Delicious. Such a flavorful combination. I added a used tahini for the sauce and added a little dill pickle juice to intensify the flavor and cayenne pepper for a little kick.

    Reply
  128. Jennifer Wittsays

    This was fantastic! I made it exactly as written except I cut the sweet potatoes into thinner pieces so they would cook faster. This is the best new recipe I have tried in quite a while and I will definitely make it again. My best friend and I both went back for seconds.

    Reply
  129. Alison Y.says

    This was SO delicious!!! It will definitely become a regular for me. I didn’t have any hummus, so I used the tahini version instead. Definitely needed more lemon, garlic, and salt, but was SO delicious! The fresh parsley on top is a must – really livens it up. I like heat, so I added some Trader Joe’s Zhoug Sauce (if you’ve not tried, get some asap!!) to the top as well, and the flavor mixed perfectly. Thanks for the delicious new addition to my recipe collection!

    Reply
  130. Laurasays

    We had this fantastic recipe tonight. Delicious! Our sweet potatoes took longer to cook so we had to take the chickpeas out for a while. I don’t even like sweet potatoes very much, usually!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Laura. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
    • Laurasays

      We had this fantastic recipe tonight. Delicious! Our sweet potatoes took longer to cook so we had to take the chickpeas out for a while. I don’t even like sweet potatoes very much, usually! Going to share with my sweet potato-disliking daughter.

      Reply
  131. Carolinesays

    So good! Cooking the sweet potatoes face side down gives them a nice caramelized glaze. I added a touch of red onion to the salad. Thanks for the recipe!

    Reply
  132. Kayleesays

    We made this for a dinner of mixed vegans and non-vegans. Everyone loved it! I’m slow at cooking and usually it takes me way longer than the estimated time to finish preparing a meal. But this one I can truly finish in 30 minutes, so it has entered the dinner rotation.

    On an especially busy week, I’ll make a double portion of the salad and sauce. I save it in the fridge so that the second day we eat this I only have to bake some fresh sweet potatoes and the meal is ready!

    Reply
  133. Melissa Weisssays

    Just made this for dinner (with a few spice substitutions). Delicious fall meal idea and super easy to make! I added pan fried red peppers and goat cheese as well. I will definitely make again, as well as the sauce for other dishes.

    Reply
  134. Laurensays

    This is AMAZING!! The tahini base is so good I don’t even want to try the hummus one. I use the oil/spice leftover from coating the chick peas to rub the sweet potatoes, which I find gives the sweet potatoes even more flavor. This keeps really well too, just store the pieces separately and combine when ready to eat. I always run out of tomatoes first because they’re so good. Honestly the smoky plus crunchy plus sweet ticks off all the boxes — a real winner!

    Reply
  135. Sarahsays

    This is literally my favorite meal ever! I’m a bit lazy and mash the sweet potato with the spices, tops with the garlic hummus sauce, and add broccoli with Lemmon juice. I made this for myself like 5 days a week. And it’s super good for weight loss!

    Reply
  136. Jessicasays

    This is honestly so delicious and easy!! While making it I realized I didn’t have chickpeas but cooked up some quinoa instead and it was still great.

    Reply
  137. Sharonsays

    This is the most delightful way I’ve ever eaten sweet potatoes! I loved the crunchiness of the spiced chickpeas, the sauce, and the marinated toppings. I used tahini as the base of the sauce, and it did require more garlic, lemon juice, and a little salt to bring out the flavor. When I have a little more time I’ll make the hummus. For the toppings I chopped up a tomato, used dried parsley and fresh basil because that’s what I had on hand. I didn’t have any chili garlic sauce, but it was amazing just with these ingredients marinated in lemon juice. Thank you for this gourmet recipe!

    Reply
  138. Christinasays

    Quick, easy, and delicious!! The garlic + dill + lemon + tahini combo is BOMB! I left out the cumin and subbed cilantro for the parsley. Soooo gooood.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Christina. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  139. Shadow McKnightsays

    Excellent Recipe! I love the flavor combination & the ease of this. Realized I didn’t have coriander & was out of cinnamon when I started making this & it was still wonderful. Recipes like this – where you can use things you have on hand – make me extremely happy. Also, once dressed nicely on a plate, it looks like you worked a lot harder than you did (which is always a plus)! I used tahini for the garlic herb sauce & it was great. Also, this method of cooking sweet potatoes is a winner!

    Reply
  140. Tarasays

    This is amazing! I just made it, the combination of flavours is perfect! Thanks so much for this recipe, a new favourite for sure!!!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Tara. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  141. adriennesays

    OOOOOOPPSS!!!

    I failed to complete the rating part w/my original commentary – so please count this as Part 2.
    ALSO – I had enough for a 2nd round of this dish and decided to use SALSA because I forgot to go pick up some tomatoes and WOW!!! That’s yummy too!! I do enjoy how versatile this dish is, thanks again!

    Reply
  142. Amandasays

    This recipe is amazing! I think my husband and I have made it every couple of weeks since finding it. It comes together really easily and quickly, AND it’s healthy and delicious! I like to add just a bit of olive oil, salt, and pepper to the tomato and parsley mixture – it ends up like a light tomato salad that goes all over the potatoes. Thank you for creating this dish!

    Reply
  143. Shari Savagesays

    My husband balked when I told him that upon returning home from the hospital he would be following an anti-inflammatory diet. This was the first recipe I used, and he is totally sold. The flavors, textures and overall visual presentation are just amazing. I had tahini on hand and used that and it was great. I’ll be making this again and again.

    Reply
  144. Meagansays

    super yummy! was craving some kind of dish with sweet potatoes and this recipe came up, made it for my fiancé and me and we both loved it! i had to cut down on the lemon because my fiancé has stomach problems with too much acidity but it turned out delicious anyway, such a lovely balance of flavors and healthy too! definitely will be making this recipe regularly from now on

    Reply
  145. Adrienne Harrissays

    Alright, I gave this one a try and I think my head may explode from all the yumminess!!!
    First – out of tomatoes so I added raw onions to the parsley/lemon juice mixture.
    Second – I encourage everyone to play with flavored hummus for the sauce!!! I used jalapeno and HOLY COW!!!
    Third – My chickpeas roasted too fast so I’ll have to work w/my oven.
    Finally – this was a great food adventure!

    Thanks so much for sharing!

    Reply
  146. Christinesays

    My family loves this, in fact I make it nearly every week in some form. Also, hooray for roasted chickpeas, now I can’t get enough of them!
    For a super easy variation on toppings, I like thinly slicing a shallot then add it to a small cast iron pan with whole cherry tomatoes and a bit of honey. Let it roast with the potatoes and chickpeas until the tomatoes and shallot became gooey and delicious (no sauce needed). Also, Trader Joe’s sells a Dukkah spice blend that is really amazing with sweet potatoes and chickpeas. I add it before roasting. Thank you for your delicious and inspiring recipes!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review and for sharing your modifications, Christine. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      Reply
  147. Erikasays

    Just..WOW! Thank you for sharing this recipe. It’s a nice change of pace from other flavors, and I ended up using tahini in the sauce, which was super yum. I did add a touch of maple syrup, just to take the lemon edge off. I’m guessing I had a larger lemon (and I didn’t measure—I know, I know).

    Reply
  148. Anniesays

    I diced the sweet potatoes and roasted them that way instead of halving them. Gives a nice texture and cuts down cooking time even more. Also added diced avocado. I wished I had doubled the parsley/lemon garnish. So delicious. Will toss leftovers with spinach for lunch tomorrow and make another batch of the garnish to mix in.

    Reply
  149. Samanthasays

    Last night we made these for our supper!

    I can’t tolerate chickpeas so these were my modifications.
    – Swapped the chickpeas for roasted white beans
    – Made a big tabbouleh salad (chopped parsley, cherry tomatoes, diced onion) for a heavy handed garnish
    – Used tahini instead of hummus for the dressing
    Everything turned out phenomenal!

    Reply
  150. Alliesays

    I made this for a vegan dinner guest and it was lovely. I found the parsley a little overwhelming so next time I’ll go lighter on that, but the potatoes were perfect and the chickpeas were interesting and that sauce was amazing – I would totally mix that sauce for dipping yam fries. Yum Yum!

    Reply
  151. Paulasays

    I scaled down the recipe and made it for one, it was FANTASTIC! I will definitely make it again. I never leave comments on recipes, but this one really stood out as original, delicious, and plant-based. Thank You!

    Reply
  152. Nataliesays

    -I made the sauce using mainly tahini with a dash of store bought hummus (Grandma’s Hummus is the best!!) and added some salt – turned out great. About to make it again and double the recipe to have for lunches for a few days!
    -Mixed the parsley/tomato salad with kale, leftover herbs, lemon juice, and added some chopped almonds on top for the side salad/potato topper. Highly recommend!
    -Paired the rest of the meal with some grilled chicken and Israeli Red Cabbage salad. Simple to make and a crowd pleaser! Thanks so much Dana!!!

    Reply
  153. Ayishasays

    Incredible and complex symphony of flavors! I did modify just a little: I used cilantro instead of parsley, and the juice of a whole lemon for the sauce, instead of half. I was a little hesitant about combining all of these ingredients in a meal. But this was delicious and filling.

    Reply
  154. Marilynsays

    Delish! Roasted the sweet potato and cooked the chickpeas on the stove with all the spices. The sauce went well with everything else. I will definitely make it again!

    Reply
  155. Amysays

    I just started the Arbonne 30 days to healthy living today and wanted to be sure I’m satisfied, both regard to feeling full and enjoying full flavors.
    This recipe was very easy, full of flavor and I’m completely satisfied.
    I didn’t have any dill so I used a little rosemary and a little thyme. This sauce can be used for so many things.
    Delicious!

    Reply
  156. Nicolesays

    This sounds really delicious and I’m planning to make this tomorrow.
    I was just wondering how long you bake the Potato and the Chickpeas?
    I’ve tried to make rosted Chickpeas before and they’ve always turned out too dry or burned (you can tell I’m not the greatest cook ^^)

    To your Note #6 to substitute Thahini if you don’t have Hummus. I just want to mention, if you have Chickpeas and Thahini you already have the main Hummus ingredients.
    I just toss them with a little lemon juice, some salt and water for the consistency in the blender till smooth. I haven’t managed to mess that up till now, so its really easy ;)

    Reply
    • Support @ Minimalist Bakersays

      Hi Nicole, we typically cook them for about 25 minutes. Cook time will vary depending on the size of your sweet potato. Hope that helps!

      Reply
  157. Alixsays

    This is a staple in our house now – we’ve made it for years and we love it. Always returning to it as a flavourful and delicious recipe! The chickpeas are such a nice crunch with this dish, too! Thank you so much!

    Reply
  158. Leahsays

    I made this tonight and it was seriously so good it had such a good combanation of flavors. I followed the recipe exactly except when I pulled out the sweet potatoes to add the chickpeas I sliced up a pear and laid the thinly sliced pear pieces on top of the sweet potatoes and drizzled them with a little bit of organic blue agave nectar and then sprinkled them with cinnamon and continued roasting them for another 25 min. It was amazing with the added pears but I think it still would have been amazing without them. I loved this recipe I will definitely make this again soon! Thanks for the recipe!

    Reply
  159. Korisays

    I made this the other night, and it was incredible! My husband and I loved all of the flavors together, especially the spiced roasted chickpeas. Thank you!

    Reply
  160. Korisays

    I made this dish this evening after a Barre3 + yoga class, & it came together effortlessly!! My husband & I absolutely loved it, & I felt a little fancy when I drizzled the beautiful sauce over top. So wonderful!

    Reply
  161. Jolenesays

    Love this recipe, super easy and delicious! Has become a regular favourite in our house. Because I love salad, I add avocado, cucumber, basil and baby spinach to the salad and make it more of a side salad… tastes amazing!

    Reply
  162. Kaylasays

    I am teaching myself how to cook and often look for recipes that are healthy without sacrificing flavor. The video was really great and gave me a visual boost of confidence on how I was going to tackle the recipe. I LOVED how this turned out!! The flavors were incredible and I felt so proud to serve this. My boyfriend is a meat lover so I was amazed when he inhaled it and went for seconds! The sauce is something I will use for other recipes in the future. Thank you again! Happy cooking:)

    Reply
    • Support @ Minimalist Bakersays

      So glad you and your boyfriend both enjoyed these! Thanks so much for the lovely review! xo

      Reply
  163. Tara Meyersays

    This is a regular for us. Its easy and delicious. I like to add some chopped mint and red onion to the parsley tomato to amp up the Mediterranean flair. So good!

    Reply
    • Support @ Minimalist Bakersays

      So glad you are enjoying this, Tara. Love your modifications as well! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      Reply
  164. Rachelsays

    I made this today and it was yummy. I overbaked the potatoes/chickpeas. I tend to do better with timers than “check on that.” But I can tell it’s all yummy. I love all the lemon juice.

    Reply
  165. Paul tokmakiansays

    My wife and I loved this recipe! Really yummy. I did not add any garlic because my wife had a sensitivity to it. Still great! I added mint to the tomato topping which worked well too.

    Reply
  166. Danesays

    Absolutely delicious! I’ve been looking for a good vegan sauce to add to my Greek and Mediterranean dishes and the one for this recipe is it :)

    Reply
  167. Tanasays

    OMG so delicious…my husband couldn’t say enough good things about it. Thank you for posting. This will become a favorite I’m thinking.

    Reply
  168. Shawna Bsays

    Delicious recipe and yummy dressing. I used tahini as suggested as it’s what I had on hand. I generally don’t like tahini dressings. This one was super yummy. I topped mine with cooked kale and a toasted super seed/grain mix since I don’t like parsley or raw tomatoes. Your recipes have been a god send since transitioning to a plant based diet. The hardest part is choosing which recipe to try next.

    Reply
  169. Milasays

    This recipe is awesome! I would’ve never guessed how well all the ingredients paired with each other. It was so easy to make which was a huge bonus. Thank you for this recipe. I will definitely make it again.

    Reply
  170. BJsays

    I just made this. Were the chickpeas supposed to be crunchy? I wasn’t a fan of the flavor on them. I did however enjoy the garlic hummus sauce. I’d make this again but probably without the chickpeas. Or maybe just plain roasted.

    Reply
  171. Zoesays

    I am trying to have more plant-based meals in my diet and this has to be one of my favourite vegan meals yet! I didn’t have any parsley so I substituted it with basil and it was so good!

    Reply
  172. jessicasays

    Made this with my daughter who is disabled, so easy to make and very filling, we both enjoyed this.

    I am just wondering if you are able to freeze the garlic sauce as we did not use all of this and im nut sure were use it up anytime soon..

    Reply
  173. Karasays

    This was sooooooo good! I made the sauce two different ways – with greek yogurt and with hummus – LOVE the hummus version so much more! Being a serious lover of all things dairy this really surprised me.
    It is winter so I didn’t try it with the tomato/parsley topping.

    Reply
  174. Elizabethsays

    This is in my dinner rotation now! This is great even with chickpeas straight from the can, no seasonings necessary. Tastes amazing with the tahini garlic herb sauce from the recipe, or with homemade tzatziki :)

    Reply
  175. Chancessays

    What an interesting twist on a baked sweet potato! My husband is a big meat eater and he actually loved this dish! I will definitely make it again. What I loved most was the dill sauce. I only had tahini at home and next time I think I’d double the sauce because it was sooooo sooooo good.

    Reply
  176. Sarahsays

    I’m OBSESSED with this recipe! I make it about 3-4 times a week for dinner. So cheap, fast, easy, and flavorful! I always mash up the potato in a bowl mix in the chickpeas and hummus sauce then add broccoli with lemon juice. Best recipe ever, thank you ! :D

    Reply
  177. Abisays

    The instructions are confusing so are we supposed to use almond milk for the sauce or you have an option to use either?

    Reply
  178. Hayley Morrinsays

    Made this (scaled down for 2 people) to use up a 1/2 can of chickpeas I had leftover from making something else. This was honestly the best new meal I’ve made in a long time. Thank-you so much for the recipe; I’ll be making at least once a month! :)

    Reply
  179. Zoranasays

    Made this today and it turned out AMAZING! Needles to say, I cleaned my plate (twice) :D
    Thank you for this recipe!

    Reply
  180. Lauriesays

    There isn’t a single recipe from Minimalist Baker that I don’t absolutely love — and this one get a special crown. I don’t typically leave comments either so you know this recipe is a yummy one. I made it exactly as the recipe says and used water instead of almond milk in the tahini. It is one of those recipes I go back to again and again because it’s easy, delicious, and makes great leftovers. I love packing it up for lunch at work. I put my sweet potato and the toppings in different containers. I heat the potato and chickpeas together in the microwave and then top it with the tomato and tahini. Thank you Dana!!!

    Reply
  181. Maxsays

    Wenn Made thus tongiht, and fortunately people loved IT, i also did. Thank you for sharing. Yummy

    Reply
  182. Alicia Bsays

    I made this just as the recipe said, it was absolutely amazing! Definitely going to be having this again and again!!

    Reply
  183. ashlee jsays

    i adore minimalistbaker. but i did not enjoy this recipe. i had my reservarions about it bc of the conflict of herbal and sweet. i wanted to like it, however i could not stomach it, each aspect of the meal was perfection on its own. i think the toppings would be better on a none sweet starch like rice or quinoa. thank you though for teaching me how to make these awesome mediterranean toppings.

    Reply
  184. Laurensays

    I made this recipe and loved it! I used half hummus, half tahini, extra lemon juice, fresh dill, salt, and pepper for the sauce. It was delicious! I made some plain steamed broccoli as a side and drizzled the sauce on that, too. I will be making this recipe again!

    Reply
  185. Cynthiasays

    For a little over 3 months we have been (attempting) to embrace a vegan whole food diet. With many failures under our belt … this recipe was a true winner! It was quick, simple and delicious.

    Placed the sweet potato in the oven, walked the dog and came home to assemble all the ingredients together easy as and total Bliss!

    Reply
  186. Megisays

    Another amazingly super delicious recipe!!! This is the fourth recipe I try and keep getting impressed from the simplicity and yet the end effect, both in look of the dish and taste!!!! I am adding to the fav list! Thank you so much, Dana! Xoxoxo

    Reply
  187. Debrasays

    I made this tonight and it was WONDERFUL! I was a little unsure of the tomato/parsley/lemon topping but I added it…no need to have worried….it was a really good compliment to the dish. Also the garlic herb sauce is truly amazing and so easy to make.

    Reply
  188. Elizabethsays

    I made this for the first time a couple of months ago and just keep coming back to it! I want to live in a bowl full of this garlic herb sauce.

    Reply
  189. KareninStLouissays

    Just made and devoured this for dinner. This recipe is fantastic on so many levels: a variety of flavors, colors, and textures—-all delicious—-beautiful to look at, and a wonderful change of pace with the spices on the roasted chickpeas. Easy to sub for preferences. Thank you for this great meal idea. My husband and I both love it.

    Reply
  190. Whitnee Perepalkinsays

    This is one of my absolute favorite go to recipes. It is quick and easy to assemble. I also love that it doesnt have a long list of ingredients. I have made this for friends/family many a times and its always a hit. Thanks for an AWESOME recipe

    Reply
  191. Alansays

    My wife and I tried it a few months ago. Wonderful! My youngest daughter has since become vegan, and I hope to make it this weekend to impress her.
    Nicely done!

    Reply
  192. Tammy Gipsonsays

    Question for you. My husband made these last night for dinner and they were amazing! The garlic sauce was quite harsh. There aren’t any instructions on cooking the sauce. Is the garlic sauce supposed to be raw? Just wanted to confirm.

    Reply
    • Support @ Minimalist Bakersays

      Hi Tammy, it is supposed to be raw, but feel free to scale back for milder flavor!

      Reply
  193. Maesays

    Just made it, Just loved it, Just tagged you on instagram! Super flavorful and delicious! Keep ’em coming Minimalist Baker!

    Reply
  194. Oliviasays

    Is there somethimg I can use in place of the olive oil? I am trying to cook without using any oil.

    Reply
  195. Lidiasays

    This recipe is beyond good, tried it while ago and we have been daydreaming about it since so doing it again today because my boyfriend has been asking repeatedly for them. Had to stop and leave a comment. But then again, all your recipes we tried are divine, even impressed our lifetime long vegan friends when I cooked for them! Thank you so much for sharing them with us, you are enriching our lives big time.

    Reply
  196. Jessays

    I made these tonight for dinner, and my boyfriend who hates chickpeas and parsley devoured them. He said it’s one of our top 10 dinners and demanded that it become a new staple in our rotation. I also loved it, but I knew I would. Simple, quick, budget friendly and delicious!

    Reply
  197. Caitlynsays

    Has anyone on Weight Watchers made this? If so how many points is it? It was amazing!

    Reply
  198. Jamiesays

    Made these tonight and they were DELICIOUS. I had a maple-garlic spice blend on hand that I rubbed all over the sweet potatoes in addition to tons of cracked pepper, and it was delicious with the rest of the ingredients (added a bit of maple to the garlic-tahini dressing just to marry the flavors and add a smidge of sweetness to the dressing). My only complaint is that it just wasn’t filling to me (this is ALWAYS my complaint when eating sweet potatoes); I was hungry within half an hour. This is likely because I subbed out hummus in the dressing for tahini. I preferred this, so next time I may just double up on the chickpeas, but larger potatoes, and make it non-vegan by adding some crumbled goat cheese to up the fat content a bit (although perhaps not since I love having this recipe as a good vegan stand-by).

    Reply
  199. Chansays

    I made this for my husband and I several months ago and we both loved it. It’s often hard to find plant based meals that are satisfying/filling enough for my husband, but he was totally full after 1 eating 1 sweet potato. The combinations of flavors is perfect- just like the recipe says- sweet, savory, salty, etc. I’m planning on making them again this week!

    Reply
  200. Tanvi Ladhasays

    This recipe is absolutely amazing! very less prep and cook time, and a great option for meal prep!Thanks a ton Dana! I am in love with all your recipes :)

    Reply
  201. Yanasays

    This turned out sooo delicious!! My husband loved it! The only thing I changed is I mixed sweet potatoes and regular potatoes cubed them and roasted in the oven. Your blog recipes are becoming a staple in our home :)

    Reply
    • Support @ Minimalist Bakersays

      Thanks for sharing your recipe change, Yana! Glad you and your husband enjoyed the recipe!

      Reply
  202. Elisesays

    woah, that was DELICIOUS! Thanks so much for the recipe! It’s definitely a keeper ;)

    Reply
  203. Naomi Macksays

    I made this for the first time today and it came out amazing!!! I can’t wait to make it for my friends next. I loved the flavors.

    Reply
  204. lilliansays

    I’ve been meaning to make soemething like this. I will have to make your recipe tomorrow. I have some yams and will sub it fornthe sweet pots ?

    I know how you feel about having a good cry. To me, it feels like spring cleaning where you get rid if the old to welcome in the new. It’s necessary so I don’t get overloaded ?

    BTW, I listened to Greg Laswell for the first time today. I am so hooked on “Embrace Me”. The song really moved me, so thanks for mentioning for him and thanks for the recipe ?

    Reply
  205. Sarahsays

    This is absolutely amazing! Definitely give it a five star – super easy, and very filling. I found that I had to take my chickpeas out before the sweet potato was done, and we had no parsley, so substituted tarragon, which also worked! Served with avocado and balsamic glaze – what a lovely meal!

    Reply
  206. Elsysays

    Hello, I am trying to become a vegan, and I made this dish with not all of the ingredients because I am on a budget- regardless, most of my family members really enjoyed it. I loved it, and hope to keep cooking like this in the future. Thank you so much for the recipe!

    Reply
  207. Shaunsays

    Another great dish, Dana, and thank you! The four hungry humans in our household loved these, and everything from the halved potatoes; to the crunchy, spicy chickpeas, to the lovely dill sauce were magnificent! There was nothing left after dinner!

    Reply
  208. Drewsays

    Tried it. Sounded really good after putting it all together and just was not impressed. Sauce, chickpeas, seasoning; none of it tasted any good. I guess I will have to try again some day.

    Reply
  209. Aryanesays

    Just made this with a giant sweet potato that I cut in 8! I used tahini and fresh mint instead of parsley. The chili garlic sauce really gives the perfect final touch, it was pure delight!

    Reply
  210. Monasays

    I am in luv with this healthy & delicious Mediterranean Sweet Potatoes dish,,,infact I am currently waiting for the sweet potatoes & chick peas to finish roasting so I can add the toppings! I make this dish often. I wish I could upload the pic of my dish!

    Reply
  211. R.says

    Really enjoyed this recipe! I added cucumber to the dressing to give a tzatziki taste and it was delicious!

    Reply
  212. Jeansays

    I’m always on the hunt for something to change up my plant-based foods. This is so big on flavor and amazing. This now has a place on my regular plan. :)

    Reply
  213. Brittanysays

    I overcooked the chickpeas by 5 minutes and they were a bit tough. I’ll probably cook them on a separate pan for less time next time. But the sweet potatoes were perfect, sauce was really good, and the garnish was delish! This was Amazing. Thank you so much!

    Reply
  214. Jamisays

    Hi Dana!
    Just made this. Thinking of making pattys instead of balls, just for ease. Shouldn’t make any difference should it? It’s in the fridge now chilling. It taste delish now as is ? Going to make the dill sauce too.
    We must have the same taste buds cz I love all your stuff ???

    Reply
  215. Debbie Bramansays

    Hi Dana, Great dressing! I added a little fresh ginger. You also mention Garlic Dill sauce, but when I click on it, I get sweet potatoes. It sounds delicious, do you have a link for that?
    Thanks, Debbie

    Reply
  216. Naseemsays

    I made this today and am not a person who generally comments. But I had to write in and tell you how totally delicious this was! I didn’t have any dill, so used dried parsley instead. Next time I’m going to double the amount of roasted chickpeas and garlicky creamy sauce – cos they were just amazing! Thank you very much for this recipe.

    Reply
  217. Morgansays

    I made this tonight and it is so so yummy! I tweaked it here and there to my liking, like using basil instead since I’m not the biggest parsley fan, but all in all a super savory delicious meal!

    Reply
  218. Traci Waitesays

    Thanks for this one! This is one of my family’s favorite recipes, and it’s so simple to make! This is the second time I made it. It’s a monthly meal now.

    Reply
  219. Katesays

    Hi,

    Just a friendly note that #6 instruction has the word “tahini” out of place, and makes that instruction just a little confusing.

    This recipe is DELICIOUS. I have made it a few times from your recipe and this time I’m going to try to commit it to memory so I won’t need the internet to make good food!

    Thank you!

    Kate

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  220. Rachelsays

    Just made this- wow! Thank you Dana for another awesome recipe. And the sauce is just perfect- I never would’ve thought it could be so creamy and rich with only hummus and dried herbs. So good. Thank you ?

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  221. Emilysays

    I’ve added this into my rotation! My boyfriend and I really lean toward comforting stews in the winter, and this is just as satisfying. I add an overeasy egg on top and use two cans of chickpeas to make it more filling.

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