Mediterranean Baked Sweet Potatoes

  • 4 medium sweet potatoes
  • 1 15-ounce can chickpeas 
  • Garlic
  • Lemon (for lemon juice)
  • Cherry tomatoes
  • Parsley
  • Bitchin' Sauce or Hummus
  • (Optional) Dill

  • 1/2 Tbsp olive oil
  • 1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika

  • Chop up the sweet potatoes 
  • Drain and rinse the chickpeas

  • Preheat oven to 400 degrees
  • Toss sweet potatoes in olive oil, salt, and pepper and roast on sheetpan
  • While that's happening, toss chickpeas with 1/2 tsp each of cumin, coriander, cinnamon, and paprika. Feel free to add cayenne.
  • Roast both for 30-40 minutes or until chickpeas are crispy.

  • Make sauce: Add hummus, lemon juice, garlic, salt, and dill to make a liquidy sauce. Add water or almond milk as needed.
  • Make tomato topping: Toss sliced tomato with parsley in lemon juice to marinate. 

When sweet potatoes are done, combine everything and serve! Feel free to also top with pita chips.