Loaded baked sweet potatoes with lemon-tahini dressing

sweet potato halves with chickpeas, dressing and chopped mint on top

4.5 from 2 reviews

You'll shout out loud when you taste these healthy, plant-based baked sweet potatoes with lemon-tahini dressing and loaded with crispy, seasoned chickpeas.


  • 2 large sweet potatoes, rinsed, scrubbed and cut in half lengthwise
  • 115 oz. (400 gm.) can chickpeas, drained, but not rinsed
  • 1 tsp. ground cumin
  • 1 tsp. sumac
  • ½ tsp. ground black pepper
  • ¼ cup tahini
  • 1/3 cup lemon juice (the juice of 1 lemon)
  • 1 clove garlic, pressed or finely minced
  • 24 Tbsp. water as needed (to thin the dressing)
  • 2 Tbsp. chopped fresh mint


  1. Preheat the oven to 400 F (200 C) and line a baking tray with parchment paper.
  2. Carefully, cut the sweet potatoes in half lengthwise and place them on the tray, cut-side down.
  3. Add the chickpeas to a small bowl and sprinkle the cumin, sumac and black pepper over them. Toss them until the chickpeas are coated. Add them to the baking tray.
  4. Bake the sweet potatoes for 15 minutes, then check them and toss the chickpeas around. Bake another 5 – 15 minutes until the potatoes are soft (the time depends on the size and kind of sweet potatoes, so check them).
  5. While the sweet potatoes are baking, make the dressing by whisking together the tahini, lemon juice, and garlic. Add water if necessary, to thin it to the consistency of a creamy dressing.
  6. When the potatoes are done, allow them to cool so you can handle them then spoon the flesh into a medium bowl and add half the dressing. Mash the sweet potatoes using a fork or hand masher. Spoon the mash back into the sweet potato skins, load them with the seasoned chickpeas and add the chopped mint.
  7. Serve with the remaining dress and enjoy!


  • Substitute 1 tsp. lemon zest for the sumac.
  • If you can find smaller sweet potatoes, these make an awesome appetizer and can be served warm or cool.
  • Learn to make your own oil-free tahini right here.

Keywords: Loaded baked sweet potatoes with lemon-tahini dressing

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