Mediterranean Baked Sweet Potatoes
Tender baked sweet potatoes topped with cooling tzatziki, crisp vegetables, and herb-seasoned chickpeas create a colorful, nourishing meal. This Mediterranean-inspired dish balances sweet, tangy, and savory flavors for a satisfying plant-based dinner option.
Ingredients
- For the Sweet Potatoes:
- 4 medium sweet potatoes scrubbed clean
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- For the Chickpeas:
- 1 15 oz can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon paprika smoked paprika works wonderfully here
- ¼ teaspoon garlic powder
- Pinch of cayenne pepper optional, for heat
- Salt and pepper to taste
- For the Tzatziki Sauce:
- 1 cup Greek yogurt use dairy-free yogurt for vegan option
- ½ medium cucumber finely grated and drained
- 2 cloves garlic minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 2 tablespoons fresh dill chopped (or 1 teaspoon dried)
- Salt and pepper to taste
- For the Toppings:
- ½ cup cherry tomatoes halved
- ¼ red onion thinly sliced
- ¼ cup fresh parsley chopped
- 2 tablespoons Kalamata olives pitted and sliced
- 2 tablespoons crumbled feta cheese omit for vegan version
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easier cleanup.
- Prepare the sweet potatoes by poking them several times with a fork. Rub them with olive oil and sprinkle with sea salt. Place them on the baking sheet.
- Bake the sweet potatoes for 40-45 minutes until they’re fork-tender and beginning to caramelize. The skin should look slightly wrinkled and the inside should be soft when pierced.
- While the potatoes bake, prepare the chickpeas. In a medium bowl, combine the drained chickpeas with olive oil, cumin, paprika, garlic powder, cayenne (if using), salt, and pepper. Toss until evenly coated.
- Spread the seasoned chickpeas on a separate baking sheet and add them to the oven during the last 15-20 minutes of the sweet potato baking time. They should become slightly crispy but not hard.
- Make the tzatziki sauce by combining all sauce ingredients in a bowl. After grating the cucumber, be sure to squeeze out excess moisture using a clean kitchen towel before adding it to the yogurt. Stir well and refrigerate until ready to use.
- Prepare the fresh toppings by slicing the tomatoes, red onion, olives, and chopping the herbs. Set aside in separate small bowls.
- When the sweet potatoes are done, remove them from the oven and let cool slightly. Make a lengthwise slit in the top of each potato and gently press the ends to create an opening.
- Assemble your Mediterranean potatoes by first adding a generous dollop of tzatziki sauce into each potato. Top with the roasted chickpeas, tomatoes, red onion, olives, feta (if using), and fresh parsley.
- Finish with a squeeze of fresh lemon juice just before serving for a bright, zesty flavor that brings all the components together.
Notes
- For meal prep, bake the sweet potatoes and prepare the tzatziki up to 3 days ahead. Store separately in airtight containers in the refrigerator.
- The tzatziki flavor improves if made a few hours or even a day ahead, allowing the garlic and herbs to infuse the yogurt.
- To make this recipe vegan, use dairy-free yogurt for the tzatziki and omit the feta cheese or substitute with a vegan alternative.
- For a crispier chickpea topping, you can roast them separately at 425°F for 20-25 minutes, shaking the pan halfway through.
- If you’re short on time, you can microwave the sweet potatoes for 5-6 minutes before finishing them in the oven for 15-20 minutes to achieve a similar caramelized exterior.