Baked Sweet Potato with Chickpeas

A filling vegetarian meal.

Baked Sweet Potato with Chickpeas:

A Delicious & Filling Vegetarian Meal :

This dish combines the natural sweetness of roasted sweet potatoes with crispy, spiced chickpeas, topped off with a creamy yogurt or tahini sauce for a satisfying meal.

Ingredients:

  • 2 medium sweet potatoes
  • 1 can (15 oz) chickpeas (drained & rinsed)
  • 1 tbsp olive oil
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • Salt & black pepper (to taste)

For the Topping:

  • ½ cup Greek yogurt or tahini sauce
  • 1 tbsp lemon juice
  • 1 small garlic clove (minced)
  • 1 tbsp fresh parsley or cilantro (chopped)
  • 1 tbsp pomegranate seeds (optional, for garnish)

Instructions:

  1. Bake the Sweet Potatoes: Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, place on a baking sheet, and bake for 40–45 minutes until tender.
  2. Roast the Chickpeas: While the sweet potatoes bake, toss chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until crispy.
  3. Prepare the Topping: Mix Greek yogurt (or tahini sauce) with lemon juice, garlic, and a pinch of salt.
  4. Assemble & Serve: Slice open the baked sweet potatoes, mash slightly with a fork, and top with roasted chickpeas. Drizzle with yogurt sauce, sprinkle with parsley, and add pomegranate seeds if using.

Tips & suggestions:

  • For extra flavor, you can add a drizzle of olive oil or hot sauce over the yogurt sauce.
  • If you prefer a vegan option, use tahini sauce instead of Greek yogurt.
  • Top with your favorite seeds or nuts for a bit of crunch.
  • Perfect for a nourishing lunch or dinner!

Enjoy your meal!

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