Mediterranean Sweet Potato With Tahini Dressing

Easy baked sweet potatoes topped with a mediterranean chickpea salad. Delicious, fresh, healthy, and naturally plant-based and gluten free.


  • 4 medium sweet potatoes
  • 1 can chickpeas or 1.5 cups chickpeas (rinsed and drained)
  • 1 red bell pepper (chopped)
  • 1/2 red onion (chopped)
  • 1 cup chopped parsley
  • 1 lemon
  • 1/2 tsp each cumin, coriander, smoked (or regular) paprika
  • optional: Pinch of sea salt or lemon juice
  • 1/4 cup tahini
  • 2 lemons
  • 2 tablespoons sweetener (maple syrup or coconut nectar)
  • Water or unsweetened almond milk to thin
  • optional: Sea salt to taste (I didn’t need any)


  1. Preheat oven to 400 degrees and line a large baking sheet with .
  2. Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min – 1 hour).
  3. Rinsed and drained chickpeas, add chopped red bell pepper, onion, parsley and spices. Add salt for savoriness, lemon juice for freshness.
  4. While the sweet potatoes are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water or almond milk to thin so it’s pourable. Taste and adjust seasonings as needed.
  5. Once sweet potatoes are fork tender, roughly 25 minutes – remove from oven.
  6. For serving, place sweet potatoes on a plate, then top with Mediterranean chickpea salad, sauce and parsley for garnish. Serve & Enjoy.