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Baked Sweet Potato with Lemon Herbed Chickpeas and Tahini

Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: Mediterranean
Servings: 4


  • 4 medium sweet potatoes rinsed well

Marinated Chickpeas

  • 15 oz chickpeas, cooked and rinsed
  • 1 tbsp olive oil
  • 1 lemon, juiced and zested
  • 2 garlic cloves, minced
  • 2 tbsp fresh parsley, roughly chopped
  • ¼ c fresh oregano, roughly chopped

Avocado Tahini, and Yogurt Whip

  • 1 ripe avocado, medium
  • ¼ tsp sea salt
  • 3 tbsp tahini
  • ¼ c 2% fat plain greek yogurt
  • ¼ c water
  • 1 garlic clove, crushed
  • 1 tbsp fresh parsley
  • 2 tbsp fresh oregano
  • 1 tbsp fresh lemon juice



  • Preheat the oven to 400°F.
  • Use a fork to pierce a few holes around the sweet potatoes (maybe 6 stabs each). Place potatoes on a foil-lined baking sheet and bake for 45-60 minutes or until tender to the touch. The larger your sweet potato, the longer they will need to bake.

Marinated Chickpeas

  • Combine the chickpeas, olive oil, lemon, garlic, parsley and oregano in a bowl. Stir well to coat the chickpeas in the oil and herb mixture. Set aside.

Avocado, Tahini and Yogurt Whip

  • Add avocado, salt, tahini, yogurt, water, garlic, parsley, oregano and lemon to a food processor and process until smooth. Add an additional tablespoon of water at a time to thin the consistency to your liking. Place in a bowl and refrigerate until you’re ready to plate the potatoes.


  • Once the sweet potatoes are finished cooking, cut a slit down the middle of each potato. Mash the inside slightly to make room of the chickpea mixture. Carefully spoon in the chickpeas. Finish with a healthy dollop of the avocado whip. Salt as needed and enjoy!