Mediterranean Baked Sweet Potatoes (Vegan

Makes 4 servings (Can be halved)

Recipe from Minimalist Baker

Husband-Tested in Alice’s Kitchen

We had just returned from a vacation where we indulged a bit in the food department.  I made this right after we got home while we went through mail, unpacked and did laundry.  This was very easy to make and so delicious.  It was the perfect meal for getting back to eating more healthfully after our fun vacation.

Sweet Potatoes/Chickpeas

4 medium sweet potatoes (about 1/3 lb. each)

1 (15 oz.) can chickpeas, rinsed and drained (I used dried chickpeas that I had soaked and cooked.)

½ Tablespoon olive oil

½ teaspoon cumin

½ teaspoon cinnamon

½ teaspoon coriander

½ teaspoon smoked (or regular) paprika

Pinch of sea salt

Garlic Herb Sauce

¼ cup hummus (or tahini)

½ lemon, juiced (about 1 Tablespoon lemon juice)

1 teaspoon dried dill weed or 3 teaspoons fresh dill

3 cloves garlic

Pinch of sea salt

Water, if needed to thin the sauce

Toppings (optional)

¼ cup or more cherry tomatoes, cut up

¼ cup chopped fresh parsley

2 Tablespoons fresh lemon juice

Chili garlic sauce or Sriracha

Preheat oven to 400 F.  Rinse and scrub the sweet potatoes and cut in half lengthwise.  Place the sweet potatoes and the rinsed chickpeas on the rimmed baking sheet. Toss with olive oil and spices.  Roast for about 45 or until the sweet potatoes are fork-tender and the chickpeas are toasty, crispy brown.  While the potatoes/chickpeas are roasting, prepare the sauce and toppings.  Place the tomatoes, parsley, and lemon juice in a bowl and allow them to marinate while you make the sauce.  Place all the sauce ingredients into a mini food chopper or blender and process until smooth, adding a little water if you want to thin the sauce.  (You can also do this by hand, but you will need to finely mince the garlic.)  

Nutritional Info:  (1 of 4 servings) 313 calories; 0.7 g fat; 82 g sodium; 60 g carbohydrates; 11.7 g fiber; 3.9 g sugars; 8.6 g protein