Recipe Of The Week: Mediterranean Baked Sweet Potatoes

These quick and easy delicious sweet potatoes are stuffed with mouth-watering vegan-friendly ingredients! Take a look at this recipe from Mealthy and try it out for your next family dinner.

Servings: 4
Time: 35 mins


  • 4 sweet potatoes, halved lengthwise
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/2 teaspoon lemon juice
  • salt to taste
  • 1/4 cup prepared hummus
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon lemon juice, or more to taste
  • 1 teaspoon dried dill
  • 1 tablespoon water, or as needed
  • 1/4 cup cherry tomatoes, diced
  • 1/4 cup minced fresh parsley


  1. Preheat oven to 400°F (200°C). Line 2 baking sheets with aluminum foil.
  2. Arrange potatoes cut-side down on one of the prepared sheets.
  3. Toss chickpeas, olive oil, cumin, and paprika together in a bowl; spread onto second sheet.
  4. Roast sweet potatoes and chickpeas in the oven until potatoes are fork tender, about 25 minutes.
  5. While potatoes roast, mix tomatoes, parsley, hummus, garlic, lemon juice, and dill together in a small bowl; thin with water and season with salt.
  6. Plate sweet potatoes; stuff generously with chickpeas, hummus mixture, tomatoes, and parsley. Sprinkle lemon juice over potatoes as desired.

See full tutorial here.