Sweet Potatoes with Sun Dried Tomato-Date-Basil Crumble
EBT-Friendly: 100% of ingredients
From Caitlin Latessa-Greene
Follow her on:
A show-stopping vegetarian dish that’s bursting with textures and flavors! Roasted sweet potatoes are topped with crispy kale, spiced chickpeas, and an incredible sun-dried tomato-date-basil crumble, all drizzled with a creamy balsamic cottage cheese sauce. It’s a healthy, satisfying meal that feels totally indulgent.
Ingredients:
For the Sweet Potato & Crumbl
- 3 sweet potatoes (halved)
- 2 tbsp olive oil (divided)
- salt
- 1 15 oz can chickpeas (rinsed and drained)
- 1 tbsp maple syrup
- 1/2 tbsp paprika
- 1/2 tbsp onion powder
- 3 cups kale (chopped)
- 2 tbsp grated Parmesan
- 1/3 cup walnuts
- 4 large dates
- 1/3 cup sun dried tomatoes
- 1/3 cup basil (fresh and packed)
- 1 tbsp capers
- 1/2 tsp lemon zest
For the Sauce
- 3 tbsp balsamic vinegar
- 1/2 tbsp maple syrup
- 1 tsp mustard
- 1 squeeze lemon (juice)
- 1/4 cup cottage cheese
- 2 tbsp olive oil
- 1 pinch salt
- pepper (to taste)
- 1-2 tbsp water (to thin)
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Preheat your oven to 425°F (220°C).
- Roast the sweet potatoes: Drizzle ½ tbsp olive oil on the bottom of a large sheet pan, add a pinch of salt, and place the 3 halved sweet potatoes face down. Drizzle with a little more oil. Bake for 20-25 minutes.
- Make the crumble: While the potatoes roast, add each component one at a time to a cutting board or food processor: walnuts, dates, sun-dried tomatoes, fresh basil, capers, and lemon zest. Chop everything together until it forms a coarse “crumble” texture. Set aside.
- Make the sauce: In a blender, combine balsamic vinegar, maple syrup, mustard, lemon juice, cottage cheese, olive oil, a pinch of salt, and pepper. Blend until smooth. Add water 1 tablespoon at a time until you reach your desired consistency. Set aside.
- Roast the chickpeas: Remove the sweet potatoes from the oven and move them to one side of the pan. Add rinsed and drained chickpeas to the other side. Drizzle them with ½ tbsp olive oil, maple syrup, salt, paprika, and onion powder. Toss to coat. Roast for 20 minutes, flipping the sweet potatoes and tossing the chickpeas halfway through.
- Crisp the kale: Remove the sweet potatoes and chickpeas from the sheet pan. Add chopped kale to the pan. Drizzle with 1 tbsp olive oil, grated Parmesan, and a pinch of salt. Roast for about 10 minutes, until crisp—be careful not to burn it.
- Assemble: Plate the roasted sweet potatoes. Gently mash the center of each sweet potato half with a fork. Top with the crispy kale, roasted chickpeas, the sun-dried tomato-date-basil crumble, and a generous drizzle of the creamy balsamic sauce. Serve immediately and enjoy!
May 20, 2026
3 Star Fast Food at Home: Premium Comfort
May 20, 2026
