Home > Dinner > Mediterranean Sweet Potatoes Mediterranean Sweet Potatoes June 11, 2019 | 12 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Mediterranean Sweet Potatoes are bursting with flavor, packed with healthful ingredients and simple to make. These oven-baked sweet potatoes are loaded with a delicious mix of roasted chickpeas, a quick roasted bell pepper salad, and a delicious creamy lemon dressing. This recipe is vegetarian, but you can always add a side of grilled chicken (using this Chicken Marinade) or grilled steak (using this Steak Marinade). Over the past few months, I’ve shared two versions of sweet potato-stuffed meals: these Southwestern Stuffed Sweet Potatoes and a “Mexican Street Corn” inspired Loaded Sweet Potato. And today I’m sharing a third: Mediterranean Sweet Potatoes. These easy baked sweet potatoes are filled with Mediterranean flavors from the salad, to the chickpeas, to the creamy lemon dressing on top. How to make Mediterranean Sweet Potatoes Bake the potatoes and chickpeas: Wrapping potatoes in foil and cooking in the oven can take over an hour. To cut down the time it takes, we cut the potatoes in half and place them face down on a tray, directly in the oven (no foil). The exposed flesh of the sweet potato gets caramelized as it bakes on the tray. The chickpeas can bake at the same time as the potatoes. Assemble the topping: While the potatoes are baking, we’ll assemble the creamy lemon dressing and a simple Mediterranean salad. Eat: Break up the baked sweet potatoes a bit with a fork, spoon on some topping, add the crispy chickpeas, and finish with spoonfuls of the sauce. How to meal prep Bake enough sweet potatoes for the week: This, of course, is based on how many you’d like to eat that week. I wouldn’t recommend keeping the cooked potatoes past a week. Let the potatoes completely cool and package in separate containers. Prepare the topping and sauce: Depending on how many servings you’ll be prepping, you might want to double both the salad topping and sauce. Store the salad topping mixture, feta cheese, chickpeas, and sauce in separate containers. Assemble the loaded sweet potato: At lunch time, warm the sweet potato alongside the chickpeas, add the salad topping, feta cheese, sauce, and enjoy! Serve these Mediterranean Sweet Potatoes alongside Garbanzo Bean Salad (with an Italian dressing) Strawberry Salad (with a citrus vinaigrette) Cowboy Caviar (delicious black bean salad) Quinoa Black Bean Salad (with a creamy cilantro dressing) Panzanella Salad (with a balsamic vinaigrette) Note on serving sizes: the actual serving sizes of this recipe greatly depends/varies on a few factors: the size of your sweet potatoes, how much topping you’re adding to each potato, and of course, individual appetites. I find these extremely filling, so one heavily loaded half is enough for me! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mediterranean Sweet Potatoes 5 from 5 votes - Review this recipe These Mediterranean Sweet Potatoes are bursting with flavor, packed with healthful ingredients, and simple to make. These oven-baked sweet potato are loaded with a delicious mix of roasted chickpeas, a quick roasted bell pepper salad, and a delicious creamy lemon dressing. SAVE TO RECIPE BOX Print Recipe Mediterranean Sweet Potatoes 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These Mediterranean Sweet Potatoes are bursting with flavor, packed with healthful ingredients, and simple to make. These oven-baked sweet potato are loaded with a delicious mix of roasted chickpeas, a quick roasted bell pepper salad, and a delicious creamy lemon dressing. Course Dinner, Main Course, Vegetarian Cuisine Mediterranean Keyword Mediterranean Sweet Potatoes Prep Time 20 minutes Cook Time 30 minutes Total Time 50 minutes Servings 3 -5 servings* Calories 350kcal Author Chelsea Cost $7.36 IngredientsSweet Potatoes and Topping3 medium (10-11 ounces EACH) sweet potatoes1 tablespoon olive oilSalt & pepper1 cup chopped English cucumber1 cup chopped cherry tomatoes1/4 cup finely chopped flat-leaf Italian parsley1/2 cup chopped roasted red pepper (about 1 roasted bell pepper; I buy already roasted bell peppers)1/4 cup kalamata olives thinly sliced 2 tablespoons lemon juice freshly squeezed1/4 cup feta cheese optionalChickpeas1 can chickpeas2 tablespoons olive oil1/2 teaspoon EACH: ground cumin, chili powder1/4 teaspoon cayenneDressing1/2 teaspoon minced garlic1/2 tablespoon fresh oregano finely chopped2 tablespoons freshly squeezed lemon juice2 tablespoons olive oil2 tablespoons plain (whole milk) Greek yogurt2 tablespoons full-fat regular mayonnaise InstructionsSWEET POTATOES: Preheat the oven to 400 degrees F. While the oven is preheating, prep the sweet potatoes. Scrub the potatoes, cut them in half (lengthwise), and place on a large sheet pan. Drizzle olive oil over the potatoes and then rub the oil onto both sides of the potatoes. Sprinkle about 1/2 teaspoon of salt evenly over the flesh side of the potatoes and then place the potatoes flesh side down on the pan. Sprinkle about 1/4 teaspoon salt evenly over the skin of the potatoes. Bake for 30-37 minutes (depending on the size of potatoes/personal preference for tenderness) or until the skin looks shriveled and potatoes are tender. A 5-6 ounce potatoes will cook in around 25-27 minutes, 6-8 ounce potatoes around 30 minutes, and 9-11 ounce potatoes around 33-37 minutes.CHICKPEAS: Toss rinsed and drained chickpeas with olive oil, spices, (salt and pepper to taste) and place on a separate sheet pan. Cook at the same time as the sweet potatoes (bottom shelf). They will be done in around 20-25 minutes.TOPPING: While the sweet potatoes bake, prepare the topping. In a large bowl, combine the chopped cucumber, tomatoes, parsley, red pepper and olives. Season to taste with salt and pepper and add the lemon juice. Toss to combine.SAUCE: In a small bowl, add together all of the dressing/sauce ingredients: the minced garlic, chopped oregano, lemon juice, olive oil, Greek yogurt, and mayo. Whisk to combine. Season to taste with salt and pepper (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Whisk and set aside.ASSEMBLE: Once the sweet potatoes are fork-tender, remove from the oven. Flip the potatoes flesh side up and smash down the insides a little bit with a fork. Divide roasted chickpeas, salad topping, sauce, and feta cheese equally among the potatoes. Enjoy immediately. Recipe Notes*The salad filling mixture is enough to overfill 3 full (11-ounce) sweet potatoes (6 halves) or lightly fill 4 full (11-ounce) sweet potatoes (8 halves). The actual serving sizes of this recipe greatly depends/varies on a few factors: the size of your sweet potatoes, how much topping you're adding to each potato, and of course individual appetites. Nutrition FactsCalories: 350kcal | Carbohydrates: 7g | Protein: 4g | Fat: 35g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 705mg | Potassium: 217mg | Fiber: 1g | Sugar: 4g | Vitamin A: 704IU | Vitamin C: 31mg | Calcium: 100mg | Iron: 1mg DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.