Mediterranean Sweet Potato Boats
These sweet potato boats are packed with warm Mediterranean spices, roasted chickpeas, feta, tomatoes, scallions, fresh herbs, and a hummus sauce that just can’t be beaten.
They’re super simple but are a great balance between the sweetness of the sweet potatoes, the acid of the tomatoes, the earthiness of the chickpeas, and the freshness of the scallions and herbs. And, they’re super simple to make.
Absolutely delicious, these “boats” follow a simple process: roast the sweet potatoes and chickpeas in spices, then pile the sweet potatoes high with all the toppings. Done! And they’re so so good.
Ingredients:
- 4 medium sweet potatoes
- 1 can chickpeas
- 3 tbsp olive oil
- 1 tbsp cumin
- 1 tbsp paprika
- 1/2 tbsp coriander
- 1/2 tsp sumac
- 1 tsp za’atar, optional
- 1 tsp salt, plus a pinch
- 1/2 tsp pepper
- 4 tbsp hummus or tahini
- 1-2 tbsp water
- 1/2 tbsp lemon juice
- 1/2 cup crumbled feta cheese
- 1/2 cup cherry tomatoes
- 2 scallions
- 2 tbsp parsley, roughly chopped
Instructions:
- Preheat the oven to 400ºF.
- Start with the sweet potatoes. Wash them to remove any dirt on the skin, then pat them dry with a paper towel. Cut them in half lengthwise, and lay them out on a baking sheet lined with parchment paper.
- Open up one can of chickpeas, and drain out the liquid. Rinse the chickpeas, then dry them off with a paper towel. Lay them out on the same baking sheet as the sweet potatoes.
- Evenly, generously drizzle over olive oil and sprinkle over all of the spices: cumin, paprika, coriander, sumac, za’atar, salt, and pepper. Rub the spices into the sweet potato and into the chickpeas. Then, make sure the sweet potatoes are laying on the baking sheet with the cut side down (skin side up).
- Bake the sweet potatoes and chickpeas in the 400º oven for 35-40 minutes, until the sweet potatoes are fully soft and the chickpeas are crispy. Then, take them out of the oven and let them cool for 10 minutes while you prepare the rest of the ingredients.
- Make the hummus sauce: in a small bowl, add the hummus, lemon juice, and a pinch of salt. Mix, and add water as needed to loosen the consistency of the sauce until you can drizzle it.
- Roughly dice the tomatoes, scallions, and parsley. Set them aside.
- Assembly: Flip the sweet potatoes over, so they look like boats. Using a fork, fluff the inside of the potato until it looks more mashed. Top generously with the crispy chickpeas, tomatoes, hummus sauce, crumbled feta, scallions, and parsley. Enjoy!
Mediterranean Sweet Potato Boats
These sweet potato boats are packed with warm Mediterranean spices, roasted chickpeas, feta, tomatoes, scallions, fresh herbs, and a hummus sauce that just can't be beaten. They're super simple but are a great balance between the sweetness of the sweet potatoes, the acid of the tomatoes, the earthiness of the chickpeas, and the freshness of the scallions and herbs. And, they're super simple to make.
Ingredients
- 4 sweet potatoes medium
- 1 can chickpeas 15 oz
- 3-4 tbsp olive oil
- 1 tbsp cumin
- 1 tbsp paprika
- 1/2 tbsp coriander
- 1/2 tsp sumac
- 1 tsp za'atar optional
- 1 tsp salt plus a pinch
- 1/2 tsp pepper
- 4 tbsp hummus or tahini
- 1-2 tbsp water
- 1/2 tbsp lemon juice
- 1/2 cup crumbled feta cheese
- 1/2 cup cherry tomatoes
- 2 scallions
- 2 tbsp parsley
Instructions
- Preheat the oven to 400ºF.
- Wash and dry the sweet potatoes. Cut them in half lengthwise and place them on the parchment lined baking sheet.
- Drain the liquid from the can, then rinse the chickpeas and dry them with a paper towel.
- Lay them out on the same baking sheet as the sweet potatoes.
- Drizzle the sweet potatoes and chickpeas generously with olive oil, then sprinkle with the cumin, paprika, coriander, sumac, za'atar, salt, and pepper.
- Rub the oil and spices in, then lay the sweet potatoes out cut side down (skin side up).
- Roast for 35-40 minutes, until the sweet potatoes are completely soft when poked with a fork and the chickpeas are crispy.
- Remove from the oven and let cool for 10 minutes. Prepare the other components.
- Make the hummus sauce by combining the hummus, lemon juice, and a pinch of salt. Add water as needed to achieve a drizzling consistency.
- Roughly dice the tomatoes, scallions, and parsley.
- Flip the sweet potato halves so they look like boats. Roughly fluff the insides with a fork.
- Top with the crispy chickpeas, tomatoes, scallions, and feta. Drizzle with the hummus sauce. Sprinkle on parsley. Enjoy!
Notes
- Macros: 17.4 g fat, 43.2 g carbohydrates, 9.8 g fat
- See blog post for more detail about the recipe and more precise instructions/tips.