Mediterranean Baked Sweet Potatoes - Easy 45 minute recipe
Mediterranean baked sweet potatoes with crunchy roasted chickpeas, salad toppings from the Mediterranean diet, and a delicious and healthy yogurt salad dressing is the ideal easy mid-week meal option that’s whipped up in under 45 minutes. Whether you’re looking for a quick and easy lunch, an easy side, or a delicious and filling dinner, this baked sweet potato recipe is vegetarian and includes a vegan option too (just make the sauce with a vegan yogurt).
Equipment
- 2 large baking trays (for the sweet potatoes and chickpeas)
- 1 medium mixing bowl (for the toppings)
- 1 Small mixing bowl (for the yogurt salad dressing)
Ingredients
Sweet Potatoes and Topping
- 3 sweet potatoes approx 10oz/300g each
- 2 tablespoons olive oil
- 1 cup chopped cucumber
- 1 cup chopped tomatoes
- ½ cup sweet corn tinned or fresh
- ¼ cup capers
- ¼ cup black olives
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons feta cheese optional
- Salt & pepper to taste
Chickpeas
- 1 can chickpeas
- 2 tablespoons olive oil
- ½ teaspoon of ground cumin chili powder, and smoked paprika
- 1 teaspoon crushed chili flakes optional for some spice
Dressing
- 1 cup Greek Natural yogurt
- 1 tablespoon Fresh chives chopped fine
- 2 cloves Garlic crushed
- 2 tablespoons Dijon mustard
- 2 tablespoons Red wine vinegar
- 3 tablespoons Extra virgin olive oil
- Salt to taste
Instructions
Step 1 - Prepare and bake the sweet potatoes
- Preheat the oven to 200°C /400°F.
- Scrub and rinse your sweet potatoes. Cut lengthways.3 sweet potatoes
- Add to a baking tray skin side up with some olive oil and seasoning.2 tablespoons olive oil
- Bake for 35-45 minutes or until tender.
Step 2 - Prepare chickpeas
- In a large baking tray, add chickpeas, cumin, chili powder, and paprika along with some extra virgin olive oil. Mix well and season to taste with some salt and white pepper.1 can chickpeas, ½ teaspoon of ground cumin, 3 tablespoons Extra virgin olive oil
- Add to the oven (on a separate tray above the sweet potatoes) and bake for around 25 minutes or until they begin to crisp up.
Step 3 - Prepare toppings
- Prepare salad toppings by dicing your tomato and cucumber. Red onion is another optional ingredient that works well.1 cup chopped cucumber, 1 cup chopped tomatoes
- Add the tomato, cucumber, olive oil, olives, capers, corn and half the feta cheese (if using it) and mix well. Crumble a little more feta on top of the salad and add a squeeze of fresh lemon. Set toppings aside for use later.½ cup sweet corn, ¼ cup capers, ¼ cup black olives, 2 tablespoons lemon juice freshly squeezed, 2 tablespoons feta cheese, Salt & pepper, 2 tablespoons olive oil
Step 4 - Prepare yogurt salad dressing
- Add Greek yogurt, olive oil, red wine vinegar, mustard, garlic, and chives to a mixing bowl.1 teaspoon crushed chili flakes, 1 cup Greek Natural yogurt, 1 tablespoon Fresh chives, 2 cloves Garlic, 2 tablespoons Dijon mustard, 2 tablespoons Red wine vinegar, Salt
- Whisk ingredients together until a thick, creamy consistency. Season to taste with some salt and cracked white pepper.
- Continue to whisk while adding a tablespoon or two of fresh water. This will thin out the dressing and give a better consistency for drizzling. Add more water if you want a thinner dressing texture.
Step 5 - Plate and serve
- Add baked sweet potato to a plate (skin side down). Use a fork to break up the center of the sweet potato.
- Add toppings, roasted chickpeas, some crumbled feta cheese, and drizzle with some of the salad dressing.
- Serve while sweet potatoes are still hot.
Video
Notes
All nutritional facts are estimates and are based on a 250 g serving.