Name: Baked Sweet Potatoes and Roasted Chickpeas with Yogurt Dressing Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 Large sweet potatoes; 400 gr Chickpeas (pre-cooked or fresh); ¼ Cucumber; 2 tbsp Greek yoghurt (regular or plant-based); Splash Extra virgin olive oil; 2 tsp salt; Pinch Fresh dill; Pinch Mint (optional)

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Introduction

This dish combines the natural sweetness of baked sweet potatoes with crispy roasted chickpeas, all brought together by a refreshing yogurt dressing. It’s a simple, nutritious meal that’s perfect for a quick lunch or light dinner.

A white plate with black handwritten pasta names around the rim holds a baked sweet potato split open in the center, topped with a layer of small, golden-brown roasted chickpeas. Over the chickpeas is a drizzle of white yogurt sauce speckled with small green bits of cucumber. On one side of the plate, there is a fresh green salad made of spinach and watercress leaves. The plate rests on a bright yellow cloth with a white floral pattern, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 gr chickpeas (pre-cooked or freshly cooked)
2 large sweet potatoes
2 tbsp Greek yoghurt (any type, including plant-based)
¼ cucumber
2 tsp salt
Pinch of fresh dill
Pinch of mint (optional)
Splash of extra virgin olive oil

Instructions

Step 1: Preheat your oven to 200℃ (392℉) on static mode, or 180℃ (356℉) if using a fan oven. Clean the sweet potatoes thoroughly by scrubbing the skins with a brush to remove all dirt. Prickle them with a fork or knife and place on a baking tray lined with foil. Bake for 45 minutes, turning the potatoes over after 20 minutes.
Step 2: When there are about 15 minutes left on the timer, remove the sweet potatoes from the oven. You should see some caramelization on the skin. Add the chickpeas to the tray and return it to the oven to roast for the final stage.
Step 3: While the sweet potatoes and chickpeas finish cooking, prepare the dressing. Finely dice the cucumber. In a small bowl, combine the Greek yoghurt, fresh dill, salt, olive oil, and diced cucumber. Add minced mint if you like, but avoid it if you have acid reflux. Mix well.
Step 4: Once the chickpeas are browned and crispy, check the sweet potatoes by pricking them with a fork to ensure they are soft and creamy inside. To serve, cut a dip into the center of each sweet potato, fill with roasted chickpeas, and drizzle the yogurt dressing on top. Garnish with fresh salad greens like lettuce, spinach, or pea shoots.

Tips & Variations

For extra crispiness, drain chickpeas well and pat them dry before roasting.
You can sprinkle smoked paprika or cumin on the chickpeas for added flavor.
Use plain yogurt instead of Greek yogurt if preferred, adjusting the thickness with a little water.
Try adding chopped fresh herbs like parsley or coriander to the dressing.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the sweet potatoes and chickpeas in the oven to maintain crispiness, and add fresh yogurt dressing just before serving.

How to Serve

The image shows a close-up of a baked sweet potato topped with several layers. The base layer is the dark orange, soft sweet potato flesh which looks fluffy. On top of this is a layer of crispy brown bacon pieces on one side. Over the bacon and potato are golden roasted chickpeas clustered together. Scattered among the chickpeas are small, bright green cucumber chunks. Finally, a creamy white sauce is drizzled unevenly on top, covering parts of the chickpeas and cucumbers. In the background, there is a blurred green leafy texture on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work well and save time. Just be sure to drain and dry them thoroughly before roasting to help them crisp up.

What can I substitute for Greek yoghurt?

You can use regular plain yogurt or plant-based yogurts, such as coconut or almond yogurt, depending on your dietary preferences. Adjust the consistency with a little water if needed.