Baked Sweet Potato with Chickpeas, Garlic Sauce & Tomato Salad

I have been working recently with Literature For Life, a wonderful organization that uses literature to impact both educational and social outcomes for young mothers and their children. We have been working together on a program that focuses on food, the culture of food, health and literature. This week I met with some awesome young women to cook a few dishes that were delicious, cheap to make, healthy and different. One of which was Baked Sweet Potato & Chickpea with a Garlic Sauce and Tomato Parsley Salad. I initially used the recipe from The Minimalist Baker but enjoyed it so much that when I got home I made the dish for my husband. I have yet to find a person who didn’t like this dish.
Here’s my take:

Baked Sweet Potato with Chickpeas, Garlic Sauce & Tomato Parsley Salad

Serves 4
Prep time: 20 minutes
Cooking time: 30 minutes

2 large sweet potatoes cut in half lengthways IMG_20150510_173557
1 large can of chickpeas, rinsed and drained
2 tbsp of olive oil
1/2 tsp of cumin, paprika, coriander and cinnamon

For the sauce
1/2 cup of fresh made hummus
juice of 1/2 a lemon
3 tbsp of fresh chopped coriander
enough water to make a liquid
sea salt and fresh ground pepper to taste

2 large vine tomatoes, cut into 1cm cubes
handful of fresh parsley, chopped
juice of 1/2 a lime
2 tsp of flax seeds
2 tbsp of olive oil
sea salt and pepper to taste

Preheat the oven to 400 degrees. Rub the olive oil into the halved sweet potatoes and place face down on a baking tray lined with parchment paper. In a bowl, add the chickpeas, a dash of olive oil and the spices. Pour the seasoned chickpeas onto the same baking tray. Cook the sweet potatoes and chickpeas for 30 minutes or until the sweet potatoes are soft.

In a bowl add the hummus, coriander, lemon juice and whisk, adding a little water at a time until the consistency is a thick-ish liquid. Add salt and pepper to taste.

For the salad,  put all ingredients into a bowl and mix. Add salt and pepper last and taste. Leave to marinade.

When the sweet potatoes are cooked, plate face side up. Cut the sweet potatoes lengthways down the middle half way through and split a little. I do this so that the indentation can be filled with the sauce. Pour the sauce down the middle and over the potato then top with the salad and serve.

This is a quick and easy dish to make especially if you’ve got some homemade hummus on hand. If not, here’s the recipe. I love dishes that are nutritionally dense, tasty and inexpensive and this one definitely fits the bill.

Enjoy beauties!




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