Mediterranean Sweet Potato & Chickpea Bake
A delicious and hearty Mediterranean-inspired sweet potato and chickpea bake, packed with flavor and nutrients, perfect for a satisfying dinner.
15 min
Prep
85 min
Cook
4
Serves
410
Calories
Macros · per serving
10g protein
60g carbs
14g fat
Ingredients
For 4 servings
- 4 sweet potato
- 2 cups chickpeas
- 1 red onion
- 1 bell pepper
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 14 ounces canned tomatoes
- 1 cup feta cheese
- salt — to taste
- black pepper — to taste
- 2 tablespoons parsley
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Peel and cut the sweet potatoes into 1-inch cubes.
- 3
Drain and rinse the chickpeas.
- 4
Dice the red onion and bell pepper, and mince the garlic cloves.
- 5
In a large mixing bowl, combine sweet potatoes, chickpeas, red onion, bell pepper, and garlic.
- 6
Drizzle with olive oil and season with dried oregano, cumin, salt, and black pepper. Toss well to coat evenly.
- 7
Transfer the mixture to a baking dish and pour canned tomatoes over the top.
- 8
Cover the dish with foil and bake for 30 minutes.
- 9
Remove the foil, stir gently, and bake for an additional 30 minutes until sweet potatoes are tender.
- 10
Sprinkle with crumbled feta cheese and bake uncovered for another 10 minutes until cheese is slightly melted.
- 11
Garnish with chopped parsley before serving.
Cook it this week.
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