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).
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)
Sweet Potatoes and Topping
3sweet potatoesapprox 10oz/300g each
½cupsweet corntinned or fresh
2tablespoonslemon juice freshly squeezed
Salt & pepperto taste
½teaspoonof ground cuminchili powder, and smoked paprika
1teaspooncrushed chili flakesoptional for some spice
1cupGreek Natural yogurt
1tablespoonFresh chiveschopped fine
2tablespoonsRed wine vinegar
3tablespoonsExtra virgin olive oil
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.
All nutritional facts are estimates and are based on a 250 g serving.