Photo courtesy of The Minimalist Baker
Welcome to 30 Days on a Mediterranean Diet, our new blog series! It’s no secret that eating the Mediterranean way helps with heart health and weight loss. But fast-paced modern living makes it hard to stick to any diet, which is why each 30 Days on a Mediterranean Diet post will feature a healthy Mediterranean recipe.
Who says sweet potatoes can’t show up in the summer months? As one of my favorite root vegetables, they grace my table year-round to be honest. And this recipe has totally reminded me why.
Sweet potatoes are a versatile, beautiful ingredient that are chock full of nutrients like fiber, potassium, manganese and vitamins A, C, B6, B1 and B2*. When baked and dressed according to this recipe, their deliciously-spiced flesh goes great with little pops of chickpea in each bite.
Just add the garlic sauce and fresh parsley toppings, and you’ve got a new family staple.
Ingredients
4 medium sweet potatoes (~140 g each)
1 15-ounce (425 g) can chickpeas, rinsed and drained
1/2 Tbsp olive oil
1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
Optional: Pinch of sea salt or lemon juice
Garlic Herb Sauce
1/4 cup (60 g) hummus or tahini
Juice of 1/2 lemon (1 Tbsp)
3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh)
3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
Water or unsweetened almond milk to thin
optional: Sea salt to taste
Toppings
1/4 cup (45 g) cherry tomatoes, diced
1/4 cup (15 g) chopped parsley, minced
2 Tbsp (30 ml) lemon juice
Chili garlic sauce
Prep & Cook
By: Laurentia Guesman, |
*The World’s Healthiest Foods – Sweet Potatoes. Whfoods. >
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