Roasted sweet potato with chickpeas

I LOVE sweet potato, it’s my new fave vegetable this year and it’s a great ingredient for so many dishes. The colourful, hearty veg is packed with nutrients and tastes bomb! WIN WIN.

This recipe is a Mediterranean take on roasted sweet potato and is great for a quick lunch or dinner.


This will be make enough for 3-4 people.

  • 4 Sweet potatoes (cut in halves)
  • Hummus (home made or shop bought if you’re short of time)
  • Tahini
  • Yoghurt (soy yoghurt for a vegan alternative or you don’t have to include yoghurt for this recipe, its used to make the dressing a bit lighter)
  • 1 tin Chickpeas (approx 240g drained)
  • 2 tbsp cumin
  • 1 tbsp chilli powder/spices of your choice
  • 1 tbsp Sesame seeds
  • Squeeze of lemon
  • Salad (I used spinach, avocado, plum tomatoes, red pepper and cucumber)

Sweet potato

  1. Preheat the oven for around 10 minutes 180C.
  2. Wash and cut the sweet potatoes in halves.
  3. Coat them in a light layer of olive oil, sprinkle cumin and cook in the oven for around 20 minutes (until they’re golden and soft).


  1. If you’re using canned chickpeas, drain and wash them.
  2. Cook with sesame seeds, cumin and spices you enjoy the flavours of. I used chilli powder, a pinch of salt and turmeric.
  3. Mix the hummus, tahini, lemon juice and yoghurt together for the dressing.

Lastly add the chickpeas to the roasted sweet potato, drizzle the dressing and enjoy with salad!

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