Sweet potatoes are a treasure trove of nutrients—and a delicious one at
that! Perfect for an autumn-harvest meal, sweet potatoes promote gut
health, support eyesight, and can support your immune system. And if that’s
not enough to convince you to try this recipe, the creamy hummus and
bright lemon juice will.
1 (15-oz.) can chickpeas, drained and rinsed
1 teaspoon extra-virgin olive oil, plus more for the potatoes
½ teaspoon ground coriander
½ teaspoon smoked paprika
4 medium sweet potatoes, rinsed, scrubbed, and halved lengthwise
¼ cup halved cherry tomatoes
¼ cup chopped parsley
Juice of ½ lemon, divided
¼ cup hummus
2 tablespoons water
3 garlic cloves, minced
1 teaspoon dried basil
½ teaspoon salt
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Place the chickpeas, olive oil, coriander, and paprika on the prepared baking sheet and toss to combine.
3. Massage the sweet potatoes with olive oil to coat, place them flesh-side down onto the same baking sheet as the chickpeas, and roast for 25 minutes, until the sweet potatoes are tender.
4. Meanwhile, combine the tomatoes, parsley, and 1 teaspoon of the lemon juice in a bowl, mix well, and set aside.
5. Whisk together the hummus, remaining lemon juice, water, garlic, basil, and salt in a separate bowl and set aside.
6. Remove the chickpeas and potatoes from the oven. Transfer the sweet potatoes to a serving platter and mash down their flesh. Spoon the chickpeas and the parsley–tomato mixture into the wells in the sweet potatoes and top with the hummus sauce. Serve and enjoy!
NUTRITION • per one serving •
Total Fat 4.5 g 7%
Saturated Fat 0.5 g 3%
Polyunsaturated Fat 1.19 g —
Monounsaturated Fat 1.8 g —
Trans Fat —
Sodium 237 mg 10%
Total Carbohydrates 46 g 15%
Dietary Fiber 9 g 36%
Total Sugars 12 g —
Protein 7.72 g 15%
Vitamin A 7200 mcg 487%
Vitamin C 30 mcg 51%
Vitamin D —
Potassium 525 mg 11%
Calcium 92 mg 9%
Iron 2.53 mg 14%
This AMAZING Recipe can be found in my Mediterranean Meals Under 30 Minutes Cookbook here