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Mediterranean Sweet Potato Boats

5 from 1 vote
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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner, Side Dish
Calories: 353
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 400ºF.
  2. Wash and dry the sweet potatoes. Cut them in half lengthwise and place them on the parchment lined baking sheet.
  3. Drain the liquid from the can, then rinse the chickpeas and dry them with a paper towel.
  4. Lay them out on the same baking sheet as the sweet potatoes.
  5. Drizzle the sweet potatoes and chickpeas generously with olive oil, then sprinkle with the cumin, paprika, coriander, sumac, za'atar, salt, and pepper.
  6. Rub the oil and spices in, then lay the sweet potatoes out cut side down (skin side up).
  7. Roast for 35-40 minutes, until the sweet potatoes are completely soft when poked with a fork and the chickpeas are crispy.
  8. Remove from the oven and let cool for 10 minutes. Prepare the other components.
  9. Make the hummus sauce by combining the hummus, lemon juice, and a pinch of salt. Add water as needed to achieve a drizzling consistency.
  10. Roughly dice the tomatoes, scallions, and parsley.
  11. Flip the sweet potato halves so they look like boats. Roughly fluff the insides with a fork.
  12. 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.