Description
This warm and wholesome recipe features baked sweet potatoes paired with crunchy roasted chickpeas, served with a refreshing Greek yogurt dressing infused with cucumber, fresh dill, and a hint of mint. Perfect as a nutritious main dish or a hearty side, it’s full of comforting textures and vibrant flavors.
Ingredients
Scale
Vegetables & Legumes
- 2 Large sweet potatoes
- 400 gr Chickpeas (pre-cooked or fresh)
- ¼ Cucumber
Dairy & Oils
- 2 tbsp Greek yoghurt (regular or plant-based)
- Splash Extra virgin olive oil
Herbs & Seasonings
- 2 tsp salt
- Pinch Fresh dill
- Pinch Mint (optional)
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 200℃ (392℉) for a static oven or 180℃ (356℉) if using a fan oven. Scrub the sweet potatoes thoroughly to remove any dirt, then prick each with a fork or knife to allow steam to escape during baking. Place them on a foil-lined baking tray.
- Bake Sweet Potatoes: Place the sweet potatoes in the oven and bake for 45 minutes total, flipping them over halfway through at 20 minutes. This helps them cook evenly and develop caramelized skin.
- Add Chickpeas and Continue Roasting: When about 15 minutes remain on the timer, remove the sweet potatoes from the oven, add the chickpeas to the tray around or on top of the potatoes, and return everything to the oven to roast until the chickpeas are crisp and the potatoes are fully tender.
- Make the Yogurt Dressing: While the potatoes and chickpeas finish cooking, finely dice the cucumber. In a small bowl, combine the Greek yogurt, fresh dill, salt, a splash of olive oil, the diced cucumber, and optional minced mint. Mix thoroughly to prepare a refreshing dressing.
- Assemble and Serve: Once the chickpeas are browned and the sweet potatoes are soft (test by pricking with a fork), cut a dip into the center of each sweet potato. Fill the cavity with the roasted chickpeas and generously drizzle the yogurt dressing on top. Garnish with fresh greens like lettuce, spinach, or pea shoots if desired.
- Storage: Enjoy immediately or store leftovers in an airtight container in the fridge for up to 2 days.
Notes
- Make sure to prick the sweet potatoes before baking to allow steam to escape and prevent bursting.
- If using canned chickpeas, rinse and drain them well before roasting for a better texture.
- Mint is optional and can aggravate acid reflux; omit if sensitive.
- This dish is best enjoyed fresh but can be refrigerated and gently reheated.
- Adjust salt according to taste and dietary needs.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Keywords: baked sweet potatoes, roasted chickpeas, Greek yogurt dressing, healthy vegetarian, Mediterranean dish, easy dinner, roasted vegetables
