Mediterranean Sweet Potatoes
These Mediterranean Sweet Potatoes are a delicious mix of Mediterranean inspired flavors. Tender roasted sweet potatoes topped with spicy crispy chickpeas, and a bright mixture of tomatoes, cucumbers, and feta – everything works together so nicely for a fresh yet comforting bite. It’s a perfect vegetarian main dish, or a side dish among other recipes.
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Servings: 8 servings as a side
Ingredients
- 4 small sweet potatoes halved
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the chickpeas:
- 15 oz can of chickpeas drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon za'atar
- ½ teaspoon cayenne
- ½ teaspoon garlic powder
For the yogurt sauce:
- 2 tablespoon full-fat Greek yogurt
- 1 tablespoon olive oil
- 2 teaspoon honey
- 2 tablespoon fresh parsley chopped
- 1 tablespoon fresh lemon juice (from about ½ a lemon)
- ½ teaspoon kosher salt
For the salad:
- 1 ½ cups cucumber chopped (1 english cucumber)
- 1 cup cherry or grape tomatoes sliced (6oz)
- 1 cup feta cubed (7oz)
Instructions
- Preheat your oven to 400℉.
- Season and roast the sweet potatoes. Place the sweet potatoes on a large baking sheet lined with parchment paper. Drizzle 1 tablespoon over them and sprinkle the garlic powder, onion powder, smoked paprika, kosher salt, and pepper over top. Mix together to evenly coat the sweet potatoes. Lay them cut-side down and roast them in a 400°F oven for 30-40 minutes until fork-tender and lightly golden brown.
- Season and roast the chickpeas. Dump the rinsed, drained, and dried chickpeas on a separate medium baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil and sprinkle with za’atar, cayenne powder, and garlic powder. Mix together until evenly coated. Roast in the oven alongside the sweet potatoes for 20-30 minutes, shaking the pan a few times throughout.
- Make the dressing. In a small bowl, whisk together the chopped parsley, lemon juice, Greek yogurt, olive oil, honey, and kosher salt.
- Combine the chopped cucumber, tomatoes, and feta. While the sweet potatoes and chickpeas are roasting, combine the chopped cucumber, tomatoes, and cubed feta in a large bowl.
- Toss the cucumber mixture together with the dressing. Pour the dressing over the cucumber mixture and combine.
- To serve - top the sweet potatoes with the roasted chickpeas, and dressed chopped cucumber mixture.
Nutrition Estimate
Calories: 300kcal | Carbohydrates: 42g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 17mg | Sodium: 720mg | Potassium: 659mg | Fiber: 8g | Sugar: 10g | Vitamin A: 16563IU | Vitamin C: 9mg | Calcium: 169mg | Iron: 3mg