Mediterranean Roasted Sweet Potatoes


½ Tbs olive oil  ½ teaspoon each smoked paprika, cumin, coriander, turmeric 1 15 oz can chickpeas, drained, rinsed and pat dry with paper towel 2 medium sweet potatoes, skins on, halved lengthwise    Lemon Garlic Tahini Dressing  ¼ cup tahini  Juice of 1 lemon  ½ teaspoon maple syrup ½ teaspoon dijon mustard ½  teaspoon garlic minced (more, as desired) Water as needed to create a pourable consistency   Toppings:  ½ cup cherry tomatoes, halved  1 tablespoon fresh parsley, chopped fine 2 teaspoons olive oil  Salt and pepper


  1. Preheat the oven to 400 degrees.   In a bowl, toss the chickpeas with olive oil and spices and place on a baking sheet.  Rub sweet potato halves with a squirt of olive oil, season with salt and pepper and place flesh side down on the same baking sheet. Bake until sweet potatoes are fork tender and chickpeas are golden brown and slightly crispy.

  1. While the sweet potatoes and chickpeas are roasting, whisk all the dressing ingredients together in a small bowl and set aside.

  1. In a small bowl, combine tomatoes, parsley, and oil.  Season with salt and pepper.

  1. Top roasted sweet potatoes with chickpeas, lemon tahini dressing and tomato salad.

Yield: 4 servings Print