Vegan Week: Mediterranean Sweet Potatoes

Vegan Week: Mediterranean Sweet Potatoes

By | 2018-02-28T11:29:30-08:00 February 20th, 2018|Categories: Blog|0 Comments

Ugh. I hate that it feels necessary to post a disclaimer with this week’s posts. While doing  research for this blog, I realized for the first time that something as simple and universal as food can also be very politically charged. I have always seen food as the one area of life that no matter your race, religion, ethnic background, political background, or socioeconomic situation, we can all relate to each other over a good meal. While that is certainly true, it is also true that passion has two sides, and specifically it seems that with people who have chosen to live a plant based diet (or many specific food lifestyles) find themselves very often in a defensive position, or the butt of bacon jokes. Somehow we have managed to find a divide where none should be. It is important to note that we are pro food. Pro vegan food, pro Paleo food, pro junk food, pro meat, pro vegetable, pro cake, pro all of it. We just love to cook and eat, and share with you what we have learned through great recipes and food inspiration. So here it goes:

***Post disclaimer: Please note that we are sharing this information for entertainment purposes only. We do not support or encourage our customers to choose this, or any other food lifestyle. We simply want to be a food resource for those that are interested in different types of food & food lifestyles.  We encourage you to get advice from your physician about the type of food lifestyle that makes sense for you.

Okay, now lets move on to the good stuff!!!

This week we are featuring some of our favorite vegan recipes. At our heart, we are a fresh produce store. We work REALLY hard to make sure we are bringing in the best produce locally, and from all over the world.

Dana from Minimalist Baker is one of our favorite vegan food bloggers. She has a way with presenting vegetables and fruit at their very best, and most delicious. Her Mediterranean Sweet Potatoes are super flavorful, filling, and FAST to prepare for a weeknight dinner option.

4 medium sweet potatoes* (~140 g each)
1 15-ounce (425 g) can chickpeas, rinsed and drained
1/2 Tbsp olive oil
1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
optional: Pinch of sea salt or lemon juice
Garlic Herb Sauce
1/4 cup (60 g) hummus (or tahini)
juice of 1/2 lemon (~1 Tbsp)
3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh)
3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
Water or unsweetened almond milk to thin
optional: Sea salt to taste (I didn’t need any)
Toppings (optional)
1/4 cup (45 g) cherry tomatoes, diced
1/4 cup (15 g) chopped parsley, minced
2 Tbsp (30 ml) lemon juice
Chili garlic sauce


  • Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.
  • Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min – 1 hour).
  • Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
  • Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
  • While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
  • NOTE: If you don’t have hummus, tahini (which you can DIY!) will make a great base substitution for the sauce – just adjust the seasonings to accommodate the lack of flavor tahini provides.
  • Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
  • Once sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven.
  • For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.
  • Additional side ideas might include Hummus, Pita Chips, Baba Ganoush, or Persian Eggplant Dip.