Phone screenshot@2x
Plan next week's meals in minutes with a personalized meal plan.
Start meal planning for free

Mediterranean Sweet Potatoes with Chickpeas & Garlic-Yogurt Sauce.

  • 2 (15 oz) cans
    garbanzo beans (chickpeas)
  • 2 cloves
    garlic
  • 2 pints
    grape tomatoes
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 2
    lemons
  • 1 cup
    plain Greek yogurt
  • 2 lb
    sweet potatoes
  •  
    black pepper
  •  
    cinnamon
  •  
    coriander
  •  
    cumin
  •  
    dill
  •  
    extra virgin olive oil
  •  
    paprika
  •  
    salt
  • 1
    Preheat oven to 450°F. Line a large sheet pan with aluminum foil.
  • 2
    Wash and dry the fresh produce.
    2 lb sweet potatoes
    2 lemons
    2 pints grape tomatoes
    1 small bunch Italian (flat-leaf) parsley
  • 3
    Peel and cut sweet potatoes lengthwise into 4-6 wedges each, depending on size, then transfer to the sheet pan. Drizzle with oil and season with salt and pepper.
    4 tsp extra virgin olive oil
    ¼ tsp salt
    ¼ tsp black pepper
  • 4
    Spread wedges out in an even layer, then place in the oven and bake for 10 minutes, until potatoes begin to soften slightly.
  • 5
    Meanwhile, drain and rinse the beans in a colander; set aside to drain further.
    2 (15 oz) cans garbanzo beans (chickpeas)
  • 6
    Juice one lemon into a medium bowl.
  • 7
    Place drained chickpeas in the bowl with the lemon juice; add oil and spices. Toss to coat.
    1 tbsp extra virgin olive oil
    ½ tsp cumin
    ½ tsp coriander
    ½ tsp paprika
    ½ tsp cinnamon
    ½ tsp salt
  • 8
    Remove sweet potatoes from the oven and flip using tongs. Sprinkle chickpeas (and any leftover seasoning) over the sweet potatoes in an even layer and return to the oven. Bake until chickpeas become crispy and potatoes can be pierced easily with a fork, 15-20 minutes.
  • 9
    Meanwhile, grate the zest from remaining lemon into a small bowl, then juice into the same bowl.
  • 10
    Peel and mince garlic; add to the bowl with the lemon zest and juice.
    2 cloves garlic
  • 11
    Add yogurt and spices to the bowl and whisk to combine the sauce. Add 2-3 tablespoons cold water, if needed, to reach drizzling consistency.
    1 cup plain Greek yogurt
    1 tsp dill
    ¼ tsp salt
    ¼ tsp black pepper
    3 tbsp water
  • 12
    Halve the grape tomatoes crosswise.
  • 13
    Shave parsley leaves off the stems; discard the stems and mince the leaves.
  • 14
    To serve, divide potatoes and chickpeas between plates. Top with tomatoes, parsley, and garlic-yogurt sauce. Enjoy!