Entrees, Gluten Free, Middle Eastern/Mediterranean, Vegan, Veggies

One Pan Mediterranean Stuffed Sweet Potatoes


Mediterranean food plus sweet potatoes?!  It’s hard to get much better than that!!  I thought this meal was so colorful… Super flavorful…and so easy to throw together! And who doesn’t love cooking everything on one pan?!

If your sweet potato is really big, I would recommend cutting it into quarters and baking it for 10-15 minutes before you add the chickpeas to the pan.  (I should have done this!) If the chickpeas roast for too long, they get way too crispy, in my opinion.  If your sweet potatoes are a normal size, proceed with the directions!

I love to eat the rainbow! And this meal is just that! Now, I did serve my husband a little chicken on the side with some DELICIOUS sauteed kale. I will not lie to you… He wasn’t a fan of the kale or of this meal to be perfectly frank. I, on the other hand, LOVED it and wanted seconds. We clearly have a difference of opinions when it comes to some foods! 😉

One Pan Mediterranean Stuffed Sweet Potatoes

  • Servings: 4
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  • 4 small sweet potatoes, washed and cut in half for quicker cooking
  • 1 – 15oz can chickpeas, rinsed and drained
  • 1 tbsp olive oil
  • 1/2 tsp each of cumin, coriander, cinnamon, smoked or regular paprika
  • Salt and pepper to taste

Garlic and Onion Herb Sauce:

  • 2 tsp olive oil
  • 1 – 2 tbsp finely chopped onion
  • 1 tbsp minced garlic
  • 1/4 cup tahini
  • Juice of 1/2 lemon
  • 1 heaping tbsp fresh chopped parsley or dill
  • Water for thinning out
  • Salt and Pepper to taste

Tomato and Herb Salad

  • 1 small diced red bell pepper
  • 1/2 cup cherry tomatoes, halved or quartered
  • 1 – 2 tbsp finely minced onion
  • 1/4 cup chopped parsley or dill
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • salt and pepper


  1. Preheat oven to 400 degrees. Line a large baking sheet with parchment or a silpat.
  2. Wash and scrub the potatoes and cut in half length wise. This will help speed up the cooking time. Or leave them whole and cook for an hour.  Place the potatoes cut side down on the baking sheet.  Drizzle a little olive oil, salt and pepper on the skin of the potatoes.
  3. In a small bowl, toss the chickpeas in the olive oil and spices and place on the baking sheet with the potatoes.  Bake for 25 – 30 minutes or until the potatoes are fork tender.
  4. While the potatoes and chickpeas are roasting, prepare the Herb sauce.
  5. Saute the onion and garlic in the olive oil for 3 – 4 minutes.
  6. In a small bowl, stir everything together and slowly add the water until desired consistency. Taste. Adjust seasonings accordingly. Set aside for a few.
  7. Also, prepare the Tomato and Herb Salad.  Throw all of the ingredients into a bowl, stir, taste and set aside until the potatoes are done.
  8. Once the potatoes are done, serve them flesh side up, top with the chickpeas, sauce and Tomato Salad. Serve immediately.
  9. Enjoy!!!


*This recipe was adapted from the Minimalist Baker*

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