Baked Mediterranean Sweet Potatoes. Delicious, fresh, healthy, and naturally vegan and gluten free. Mediterranean Sweet Potatoes are bursting with flavor, packed with healthful ingredients and simple to make. These oven-baked sweet potatoes are loaded with a delicious mix of roasted chickpeas, a quick roasted bell pepper salad, and a delicious creamy lemon dressing.

At the same time, a decadent combination of chickpeas, cumin, and paprika is also cooked in the oven. As they are warming, simply combine a fresh blend of hummus, garlic, lemon juice, dill, cherry tomatoes and fresh parsley. Mediterranean Baked Sweet Potatoes Burning campfire air and cricket forest song as we picked our way over the gravel road with bare feet. You can Have Baked Mediterranean Sweet Potatoes using 16 ingredients and 9 steps. Here is how you cook it.

Ingredients of Baked Mediterranean Sweet Potatoes

What You needis 2 of large sweet potatoes.
Lets Go Prepare 1 can of chickpeas.
Lets Go Prepare 1 tbs of olive oil.
It's 1/2 tsp of cumin.
What You needis 1/2 tsp of coriander.
What You needis 1/2 tsp of cinnamon.
Lets Go Prepare 1/2 tsp of paprika.
Lets Go Prepare 60 g of tahini.
It's 1/2 of a lemon of lemon juice.
It's 1 tsp of dried dill.
Lets Go Prepare 3 of minced garlic cloves.
Lets Go Prepare of Water.
Lets Go Prepare 45 g of cherry tomatoes.
What You needis 15 g of chopped parsley.
What You needis of Other half for the lemon juiced.
Lets Go Prepare of Chilly garlic sauce (optional).

Hopscotch hopscotch hot coals until we were on solid ground in front of the campground's swing set, abandoned in the dusk. This vegan side dish is made Mediterranean style, and is always a big hit in my home. It's made with sweet potatoes, chickpeas, tahini, and is full of amazing flavors! I like to serve Mediterranean Sweet Potatoes with dinner — especially when we are barbecuing in the warmer months.

Baked Mediterranean Sweet Potatoes step by step

Preheat oven to about 250°c and in backing tray with tin foil.
Wash potatoes and cut in half lengthwise leaves the kin on. Rub halves with olive oil on bot side and place on baking tray skin side up..
Drain the chickpeas and rinse. And toss in olive oil and all the spices (cumin, coriander, cinnamon and paprika).
Place chickpeas in the same backing tray and put the tray in the oven and cook until sweet potatoes are soft, you can put a fork through with ease (about 30 minute).
Meanwhile in a bowl ix together the tahini, lemon juice, garlic, dill and water to make a garlic sauce. Add water to the bowl til it has a sauce texture, not too watery but not sticky.
Next prepare the tomato topping, in a small bowl combined the chopped tomatoes, parsley, lemon juice and chilly garlic sauce. Add as much garlic sauce as you want, depends on you liking. I added about a tablespoon..
When the potatoes are ready take them out place two halves on each plate, skin side down,. And press them a little to create a small tear in the middle if the potato..
Then place the chickpeas on top, place the tomatoes mixture and top with the garlic-tahini sauce..
Serve immediately and enjoy :).

Beijos xx Camila High in nutritional value, and lower in calories than white potatoes, sweet potatoes make an easy side dish for dinner or a light lunch. Read on to learn how to bake sweet potatoes in the oven to bring out their sweetness and achieve that light, fluffy texture we all love. I like to simply eat it with some butter on top, a little goes a long way or try it with coconut oil to keep it dairy free. To save calories, omit all together and try sprinkling on cinnamon, cumin, chili powder or even pumpkin spice.. Baking these sweet potato fries is everything I want in a fry without all the caloric guilt: crispy on the outside, fluffy on the inside, and lots of flavor.