Vegan, gluten-free holiday feasts take a lot of creativity. Instead of roasting a turkey and mashing some potatoes, you have to plan an entire plant-based menu. We love sweet potatoes, but the usual method of baking and slathering them with vegan butter just wasn’t cutting it this year.
This year, we whipped together a Mediterranean sweet potato dish that is satisfying, delicious, and packed with protein. It’s surprisingly easy to make and tastes great reheated as a light lunch. You’ll never want to go back to plain sweet potatoes again.
(Our recipe was originally inspired by https://minimalistbaker.com/mediterranean-baked-sweet-potatoes/!)
Vegan, Gluten-Free Mediterranean Sweet Potatoes
4 sweet potatoes, scrubbed and cut in half lengthwise
1 15 ounce can chickpeas (also sometimes called garbanzos)
2 teaspoons olive oil
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon paprika (plain or smoked, your choice)
1/4 teaspoon cinnamon
1/4 cup diced cherry tomatoes
1/4 cup chopped parsley
2 tablespoons lemon juice
Preheat oven to 400 degrees.
Cut sweet potatoes lengthwise, slather with a bit of olive oil, and place them face-down on cookie sheet.
Prepare your garbanzo beans by tossing them with the olive oil, sea salt, and spices, and let them marinate for a couple of minutes. Spread the beans on the cookie sheet next to the sweet potatoes.
Pop your cookie sheet into a 400 degree oven and bake for about half an hour, until the sweet potatoes become soft and the garbanzo beans are slightly browned.
The original recipe also includes a yummy garlic herb sauce, although we like our version a bit better:
1/3 cup hummus
1 Tablespoon lemon juice
2-3 cloves of garlic, chopped
sea salt to taste
Optional: a couple of teaspoons fresh dill or 1 teaspoon dried dill weed
OR, if you have it, 1/2 teaspoon zatar or 1/4 teaspoon sumac
While the beans and sweet potatoes are baking, prepare your topping(s). Use a small bowl for the garlic-herb sauce. Just mix all of the ingredients together in whatever order you choose, and stir vigorously. Add the almond milk until you achieve a liquid consistency that isn’t too runny. Feel free to taste and adjust the flavor to your individual liking.
If you want to get super fancy, place the chopped cherry tomatoes, parsley, and lemon juice in another small bowl and allow them to marinate.
After you remove the sweet potatoes from the oven, mash them a little in the middle. Fill the crevices with the garbanzo bean mixture, followed by the garlic sauce and optional cherry tomato/parsley topping. Grab a fork and dig in!
This delicious dish serves four guests. It makes for a truly elegant side dish. If you’re eating a feast, you’ll probably end up with leftovers. Just cover them, place the container in your refrigerator, and devour more sweet potatoes later! It’s best to do so within three days, if at all possible. Shouldn’t be too difficult!
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