Healthy Mediterranean Sweet Potatoes

Happy Friday!! Lately we’ve been struggling with eating healthy…I mean really actually who isn’t?  I have decided here at The Guiding Spoon to put together more healthier, low-calorie, whole food based recipes. Yay!! (says my family and friends!)

fave

Its time to get into gear and hold strong especially before the dreaded Holiday weight gain…I cannot promise that I won’t post delicious classic sweets (can’t help myself) BUT eat them in moderation and you will be fine!

peas

This evening we are having a delicious twist on a sweet potato. There is nothing I LOVE more than a potato especially a SWEET potato!

1.) They remind me of the Holidays

2.) They are healthy

3.) DELISH!

4.) I love foods that have SWEET in the name

I also love Mediterranean cuisine! Mediterranean cuisine is plant-based, healthy and savory delicious.

tomandparsley

My mom has recently taken up Mediterranean cuisine as her primary consumption SO this is for her! This recipe is adapted from Minimalist Baker but with some changes. I LOVE the team (Dana & John) over at Minimalist Baker! If you are not following them– you NEED them in your lives!

This recipe is truly incredible! The moist sweet potatoes are drizzled in a delicious garlic cream sauce, topped with roasted chickpeas, fresh parsley, herbs and tomatoes. YUM and right around 300 calories per serving!

foodgawker

 

Have a great weekend!

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(I tossed in a printable recipe below!)

XO,

TGS

Healthy Mediterranean Sweet Potatoes

  • Servings: 4
  • Difficulty: easy
  • Print

By: The Guiding Spoon

Adapted from : Minimalist Baker

Ingredients

  • 4 sweet potatoes, washed and halved
  • 1 can of organic chick peas (garbanzo beans) drained and pat dried
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 smoked paprika
  • 1/4 tsp cinnamon
  • 1 tsp salt
  • 1 tbsp dried rosemary
  • 1 tbsp dried oregano
  • 2 tbsp olive oil

Garlic Sauce:

  • 4 cloves of minced garlic (I used roasted minced garlic from jar)
  • 2 tbsp sour cream (light) *Skip this ingredient for Vegan and Dairy Free*
  • 1/2 cup of plain hummus
  • 1/2 fresh squeezed lemon juice
  • 4 sprigs of fresh dill (finely chopped)
  • 1 tbsp water

Topping:

  • 1 cup cherry tomatoes (halved)
  • 1/2 cup spinach chopped
  • 1/2 cup parsley chopped
  • 1/4 cup kalamata olives pitted and halved
  • 1/2 fresh squeezed lemon juice
  • Salt and Pepper to taste

Directions

  1. Preheat oven to 400 degrees. Line a baking sheet with foil, drizzle with 1 tbsp olive oil and place sweet potatoes face down (making sure to coat bottoms in oil) A normal baking sheet will typically fit 4 halves so you’ll have to bake in two batches or use a larger bake sheet.
  2. Drain, pat dry chickpeas and add to a small bowl. Add remaining tbsp olive oil and all seasonings. Mix well and add to baking sheet with potatoes or use a separate sheet. Put in oven and let bake 30 mins or until tender.
  3. While baking add your garlic sauce ingredients to a small bowl and whisk until blended. Place in fridge.
  4. Add tomatoes, olives, herbs, spinach, lemon juice into a small bowl and mix well. Salt and Pepper to taste.
  5. Remove potatoes from oven, top with chickpeas, drizzle with sauce and top with tomato olive mixture. Enjoy!

 

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