Mediterranean Baked Sweet Potatoes

Hands down my all time, favorite vegetable is the sweet potato. They are delicious great alternatives to the very starchy, rather bland regular potato. Since it is fall, and I was feeling adventurous, I thought I would try a Mediterranean themed sweet potato dish. So I present you with, Mediterranean Baked Sweet Potatoes.

Having them be baked rather than fried limits the amount of oil used, as well as the amount of fat consumed. This recipe is super easy and only takes 30 minutes to cook! This is a great vegetarian entrée to have for dinner this fall. So let’s get our aprons on and start cooking!

*Serves 4*


  • 4 medium sweet potatoes
  • 1 15-ounce can chickpeas, rinsed and drained
  • ½ tablespoon extra-virgin olive oil
  • ½ teaspoon each cumin, coriander, cinnamon, smoked (or regular) paprika
  • Optional: Pinch of sea salt or lemon juice

Garlic Herb Sauce:

  • ¼ cup hummus
  • Juice of ½ a lemon
  • 1 teaspoon dried dill
  • 3 cloves garlic, minced
  • Water or unsweetened almond milk to thin
  • Optional: Sea salt to taste

Toppings (Optional but highly suggested):

  • ¼ cup cherry tomatoes, diced
  • ¼ cup chopped parsley, minced
  • 2 tablespoon lemon juice
  • Chili garlic sauce


  1. Preheat oven to 400 degrees and line a large baking sheet with tinfoil.
  2. Rinse potatoes and cut in half-length wise.
  3. Rinse and drain chickpeas. Toss in extra-virgin olive oil and spices and place on a foil-lined baking sheet.
  4. Rub the sweet potatoes with a small amount of olive oil and place face down on the same baking sheet as chickpeas. Place this in the oven until sweet potatoes are fork tender and chickpeas are golden brown, roughly 25 minutes
  5. While the sweet potatoes and chickpeas are roasting, it is time to prepare your sauce! Add all ingredients to a mixing bowl and whisk to combine, adding only enough water so it is pourable.
  6. Taste sauce and adjust seasonings as needed.
  7. Prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
  8. Serve potatoes flesh-side up and top with chickpeas, sauce and parsley-tomato garnish.
  9. Enjoy this awesome, healthy dish!!

Recipe adapted from: Minimalist Baker


Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts!

Let’s start my blog off with something really tasty: Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts! Since Thanksgiving is just around the corner, I wanted to start with a fall dish that would fit perfectly into everyone’s Thanksgiving Day feast.

Like most I am usually not a fan of Brussels sprouts but this recipe has made me rethink my feelings for this veggie! Growing up, everyone refuses to eat them because their parents tell them too, and because frankly, when they are only boiled, Brussels sprots are not living up to their full potential.

But, this recipe elevates the Brussels sprouts and makes them absolutely delicious and will leave you wanting more! The quinoa and butternut squash (one of my favorite vegetables of ALL time) combined with the Brussels sprouts makes for an amazing dish. Now let’s get cooking!

*Serves 6 as a side*


  • 1 cup quinoa, rinsed well
  • 2 cups vegetable or chicken broth
  • 9 ounces shaved Brussels sprouts
  • 1 tablespoon extra-virgin olive oil
  • Garlic Salt
  • Pepper
  • 2 tablespoons butter
  • 2 cups cubed butternut squash (cut 1/2”)
  • 1-1/2 tablespoons brown sugar
  • 1/3 cup grated Parmesan cheese


  1. Bring chicken broth to a boil in a saucepan and add rinsed quinoa. Place lid on saucepan and turn heat down to medium-low; simmer until tender, about 15 minutes. Fluff quinoa with fork when finished and set aside.
  2. While quinoa is cooking, preheat the oven to 375 degrees and line a baking sheet with tinfoil.
  3. Add Brussels sprouts, oil, garlic salt, and pepper to baking sheet. Toss with fingers to evenly coat. Roast for 15 minutes or until golden brown.
  4. While your Brussels sprouts are roasting, melt butter in a large cast iron or heavy-bottomed skillet over medium-high heat. Add brown sugar and butternut squash. Sauté, stirring every so often, until tender, again about 15 minutes.
  5. Combine quinoa, Brussels sprouts, butternut squash, and Parmesan cheese in a large bowl. Toss and serve with extra Parmesan cheese if desired.
  6. Enjoy this awesome, healthy dish!!

Recipe adapted from: Iowa Girl Eats