Mealime recipe · lives on in MealPot
Spiced Sweet Potato-Chickpea Bake with Spinach, Carrot & Feta Salad
- 30 min
- 2–6 servings
- 656 kcal / serving
A warm bake of spiced sweet potatoes and chickpeas, paired with a bright dill-lemon feta yogurt salad. The mix of crisp edges and creamy dressing makes it a reliable weeknight option.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby spinach
- 2 mediumcarrots
- ½ (4 oz) pkgcrumbled feta cheese
- ½ small bunchfresh dill
- 1 (15 oz) cangarbanzo beans (chickpeas)
- ½lemon
- ¼ cupplain Greek yogurt
- ¾ lbsweet potato
- sweet potatoes
- lemons
From the pantry: black pepper, brown sugar, chili powder, coriander, ground, cumin, ground, extra virgin olive oil, mayonnaise, paprika, salt, sesame seeds
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · grater (optional) · julienne peeler (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · spatula · stirring spoon · tongs · vegetable peeler · whisk or fork
Directions
- Preheat the oven to 450°F.
- Wash and dry the produce; drain and rinse the chickpeas and set them aside to drain further.
- In a medium bowl, combine oil, sesame seeds, brown sugar, chili powder, coriander, and cumin; mix until evenly coated.
- Slice the sweet potatoes into ½-inch rounds and add them to the bowl with the chickpeas; toss to coat.
- Spread the mixture in a single layer on a baking sheet and roast, flipping halfway, until the potatoes are tender and the chickpeas are crisp, about 20 minutes.
- Meanwhile, prepare the dressing by mincing the dill, juicing the lemon, and whisking together feta, yogurt, mayonnaise, water, salt, and pepper until smooth; adjust with water if needed for drizzling consistency.
- Peel and julienne (or coarsely grate) the carrots and add them to the dressing; roughly chop the spinach and toss it into the salad mixture.
- To serve, divide the roasted chickpeas and sweet potatoes among plates and spoon over or alongside the dill-lemon feta salad.
Two tips
- Leftovers can be stored in the fridge for up to 3 days and reheated gently.
- For a brighter finish, add a squeeze of lemon over the plated bowls just before serving.
Nutrition per serving
- Calories
- 656 kcal
- Protein
- 22 g
- Carbs
- 76 g
- Fat
- 32 g
- Fiber
- 17 g
- Sodium
- 727 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.