I can't get enough sweet potato recipes for my carb-up days. I recently realized that I didn't have any that baked them, so I decided to have a go at putting together a recipe using that cooking method. Loaded baked potatoes are usually more of a dairy thing, so I decided to make a Mediterranean style recipe, using plenty of herbs and spices that marry so well with the sweetness of the sweet potato.
Baked Potato Ingredients:
- 2 medium sweet potatoes (around 150g each), scrubbed clean and halved
- ¾ teaspoon avocado oil
- Kosher salt, to taste
- A dash of lemon juice (*optional)
Garlic Herb Sauce:
- 2 tablespoons hummus
- ½ tablespoon lemon juice, freshly squeezed
- ½ tsp dried dill weed
- ½ teaspoon ground sumac
- 2 small cloves garlic, minced
- Unsweetened coconut milk beverage (*Or any non-dairy milk.) (to thin)
- Fine sea salt, to taste
Topping Ingredients:
- Cooking spray
- 1 cup roast chick peas
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander,
- ¼ teaspoon ground cinnamon
- ¼ teaspoon smoked paprika
- ¼ cup tomatoes, diced
- 2 tablespoons fresh parsley or cilantro, chopped
- 1 tablespoon lemon juice, freshly squeezed
- Crushed red pepper flakes or sriracha(*optional)
Directions:
Preheat oven to 400F and line a large baking sheet with a silicon mat. Rub the sweet potatoes with a bit of avocado oil and sprinkle with kosher salt and place face down on a baking sheet (or another baking sheet depending on size) and put in the oven to bake until fork tender, around 25 minutes.
While the sweet potatoes bake, prepare your sauce and toppings. Add the chick peas to a large mixing bowl and give them a quick spray of cooking spray. Sprinkle with the cumin, coriander, cinnamon, and smoked paprika and shake it all up to coat.
Add all the sauce ingredients to a large Pyrex measuring cup, and whisking to combine, only adding enough water or non-dairy milk to thin it out to make it pourable. Taste and adjust seasonings as needed.
For the parsley-tomato topping, toss the tomato and parsley with lemon juice and setting aside to marinate while the sweet potatoes bake.
To serve, flip potatoes flesh-side up and smash down the insides a little with a fork. Top with chick peas, garlic-herb sauce, parsley-tomato salad, and chili flakes or chili sauce. Serve hot.
Did you make this vegan carb-up Mediterranean loaded baked sweet potatoes recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
