Grilled Mediterranean Sweet Potatoes

Grilled Mediterranean Sweet Potatoes

Grilled Mediterranean Sweet Potatoes

Amanda Christian, CHNC

Grilled Mediterranean Sweet Potatoes with grilled asparagus

This week I'm featuring the ever versatile vegetarian staple, the sweet potato! Sweet potatoes are packed with Vitamins A, C, and B6, manganese, potassium, fiber, and phosphorus. Vitamin C is essential for healthy skin elasticity and stress management.


My favorite thing about sweet potatoes, other than their delicious flavor, is their inflammation fighting benefits. Sweet potatoes are a good source of choline which helps with fat absorption, decreasing inflammation! Choline also helps with sleep and memory. Sweet potatoes are also awesome in fresh juices!


I might be obsessed with sweet potatoes...

Sweet Potato

I decided to give this recipe a Mediterranean twist by adding chickpeas for protein and spices like paprika and cumin. When grilled together, the chickpeas add a somewhat nutty flavor to the sweet potatoes.


This is possibly the easiest thing I have ever made as it all cooks in the same pan, and it is completely vegan! That's a win-win! I used the Weber vegetable pan because it has little slits all over it that allow the smoky grill flavor in and leave the chickpeas slightly crispy.

Sweet potato in grill wok with chick peas 

Every vegetarian dish needs something green! Asparagus is probably my favorite vegetable to grill as it only takes about 7 minutes to full cook.

 veggies cooking on grill

I cannot get over the convenience of cooking with a grill! My only cleanup with this recipe is the ManLaw Grill Wok and a single mixing bowl I used to prep the olive oil and spices. I didn't even have to brush the grill off!


You can easily turn this recipe into a carnivore's delight as well! In keeping with the Mediterranean theme, my husband chose to grill a fish filet. You can't beat versatile meals that will satisfy every guest!


Grilled Mediterranean Sweet Potatoes

Yield: 3-4

Prep time: 15 minutes

Total time: 60 minutes


3 medium sweet potatoes | cut in half

2 cans chickpeas | drained and rinsed

Asparagus | ends removed

½ tbsp olive oil

½ tsp each cumin, paprika, cinnamon



½ cup cherry tomatoes | cut in fourths

¼ cup parsley | minced

2 tbsp lemon juice

Chili garlic sauce to taste


  1. Preheat grill to 400 degrees and oil cooking pan. I prefer using a vegetable grill pan but a baking sheet or aluminum foil will also work.
  2. Rinse and scrub sweet potatoes and cut in half length wise. Rub sweet potatoes lightly with olive oil and place face down on the pan.
  3. Grill sweet potatoes for roughly 20 minutes.
  4. Toss chickpeas with olive oil and spices and place in the same pan on the grill roughly 20 minutes after sweet potatoes.
  5. Prepare the topping by tossing tomatoes and parsley with lemon juice and setting aside to marinate.
  6. Cut roughly ¼ inch off asparagus stems and marinate with olive oil, garlic, and lemon juice. Place directly on grill last 10 minutes of cook time.
  7. Once sweet potatoes are fork tender and chickpeas are golden brown, remove from grill – roughly 45 minutes.
  8. Serve sweet potatoes face up and smash down the insides a little bit. Top with chickpeas, tomatoes, and chili garlic sauce to taste. Garnish with extra parsley. Add asparagus.

Special Diet Information

Gluten free



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