Mediterranean Baked Sweet Potatoes

Ingredients

• Sweet potato

  Cooked, baked in skin, without salt

  4 medium or 456g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Paprika

  Spices

  ½ tsp or 1g

• Lemon juice

  Raw

  1 tsp or 5g

• Hummus

  Commercial

  ¼ cup or 62g

• Lemon juice

  Raw

  1 tbsp or 15g

• Dill weed

  Spices, dried

  1 tsp or 1g

• Garlic

  Raw

  3 clove or 9g

• Tomatoes

  Red, ripe, raw, year round average

  ¼ cup, chopped or sliced or 45g

• Parsley

  Raw

  ¼ cup or 15g

• Lemon juice

  Canned or bottled

  2 tbsp or 30g

Directions

1. Preheat oven to 400 degrees and line a large baking sheet with foil.
2. Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min - 1 hour).
3. Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
4. Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
5. While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
6. NOTE: If you don’t have hummus, tahini (which you can DIY!) will make a great base substitution for the sauce - just adjust the seasonings to accommodate the lack of flavor tahini provides.
7. Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
8. Once sweet potatoes are fork tender and the chickpeas are golden brown - roughly 25 minutes - remove from oven.
9. For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.

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