Hello Healthy Meal Preppers!

If you’re looking for a nourishing plant-based meal that’s as vibrant as it is satisfying, look no further than these Mediterranean Baked Sweet Potatoes. Roasted until tender, sweet potatoes are topped with crispy, spiced chickpeas, drizzled with a creamy garlic-dill hummus sauce, and finished with a bright parsley and cherry tomato garnish. Every bite is a perfect balance of sweet, savory, and tangy.

What makes this dish so special is its simplicity and versatility—it’s quick to make, full of Mediterranean flair, and packed with wholesome ingredients. Whether you're doing a weeknight dinner or prepping for healthy lunches, these loaded sweet potatoes are a colorful and flavorful option you’ll crave again and again. Let’s get roasting!

Mediterranean Baked Sweet Potatoes Recipe:

Per serving: 316 Calories • 46.9g Carbs (10.7g Fiber) • 11.0g Fat • 9.7g Protein

10 minutes to prep, 25 minutes to cook

Ingredients

Scaled to 1 serving

• 1 sweet potato, 5" long Sweet potato (130 g)

• 1/2 cup Chickpeas (120 g) (Rinsed and drained)

• 1/2 tbsp Avocado oil (7 g)

• 1/8 tsp, ground Cumin (0.4 g)

• 1/8 tsp Coriander leaf (0.1 g)

• 1/8 tsp Cinnamon (0.3 g)

• 1/8 tsp Paprika (0.3 g)

• 1/4 dash Salt (0.1 g) (To taste)

• 1 tbsp Hummus (15 g)

• 1/4 tsp Dill weed (0.2 g)

• 3/4 tsp Lemon juice (3.8 g)

• 3/4 cloves, minced Garlic (2.2 g)

• 1/16 cup, chopped or sliced Cherry tomatoes (11 g)

• 0 tbsp Parsley (3.8 g) (Chopped)

Directions

Directions are for original recipe of 4 serving

1. Preheat the oven to 400°F and line a large baking sheet with foil.

2. Rinse and scrub the sweet potatoes, then cut them in half lengthwise for faster cooking.

3. Toss the rinsed and drained chickpeas with olive oil, cumin, coriander, cinnamon, paprika, and salt. Spread them on the foil-lined baking sheet.

4. Rub the sweet potatoes with a bit of avocado oil and place them face down on the same baking sheet, or use another sheet if needed.

5. While the sweet potatoes and chickpeas are roasting, prepare the sauce by whisking together hummus, minced garlic, lemon juice, and dill. Add water to thin if needed and adjust seasonings to taste.

6. Prepare the parsley-tomato topping by tossing cherry tomatoes and parsley with lemon juice and set aside to marinate.

7. Once the sweet potatoes are fork-tender and chickpeas are golden brown, about 25 minutes, remove from the oven.

8. For serving, flip the potatoes flesh-side up and gently smash the insides. Top with chickpeas, sauce, and parsley-tomato garnish.

9. Serve immediately and enjoy!