Roasted vegetables are my go-to for getting a healthy, flavour-packed meal on the table with minimal effort, and this oven-roasted sweet potato salad with chickpeas, millet and herby yoghurt are a perfect example. I’ll admit it: I’m completely obsessed with sweet potatoes.
Sadly, this enthusiasm isn’t always met with open arms at home. But slowly—one dish at a time—I’m making progress. Sweet potatoes may never inspire the “L” word, or prompt an enthusiastic “I’m craving sweet potatoes tonight!”, but the sighs and half-hearted grunts have disappeared. I’ll take that as a win.
And honestly, sweet potatoes deserve better than my mother’s simple version, baked and served with butter. They’re endlessly versatile, deeply comforting, and absolutely shine in this dish. I love it — and I have a feeling you will too.
Ingredients for Roasted Sweet Potato Salad
With this simple but flavour-packed line-up, a delicious, nourishing meal is pretty much guaranteed. Here’s what you’ll need:
- Sweet potatoes – Organic if you can, for the best flavour and natural sweetness.
- Olive oil – A good-quality olive oil makes all the difference here.
- Chickpeas – Tinned chickpeas keep things quick and easy, no soaking required.
- Millet – Naturally gluten-free, wonderfully nourishing, and one of the oldest cultivated grains around.
- Spices & herbs – Fresh thyme adds a Mediterranean note, chilli flakes bring gentle heat, and smoked paprika gives depth. The yoghurt sauce comes alive with fresh mint, parsley and coriander, plus sea salt and black pepper.
- Pomegranate seeds – Bright, juicy and irresistibly crunchy. Simply tap them out of a halved pomegranate with the back of a heavy wooden spoon (over the sink is best as it can get messy otherwise).
- Yoghurt sauce – Creamy Greek yoghurt blended with olive oil, garlic, freshly squeezed lemon juice and plenty of fresh herbs.
Oven-Roasted Sweet Potato Salad Made Easy
The oven does most of the work here, with just around 10 minutes of hands-on prep. Ideal for stress-free dinners or relaxed entertaining. Here’s how to make oven-roasted sweet potatoes with chickpeas:
Step 1) Prep the vegetables
Toss the sweet potato wedges with olive oil, fresh thyme and chilli flakes. Coat the chickpeas with olive oil, smoked paprika and salt. Preheat the oven and spread everything out on two separate baking trays.
Step 2) Roast until golden
Roast the sweet potatoes first, adding the chickpeas a little later. Keep everything well spaced and turn once so it roasts evenly and becomes beautifully crisp and golden.
Step 3) Cook the millet
Cook the millet according to the packet instructions until fluffy and tender. If serving warm, time it so it’s ready as the vegetables come out of the oven.
Step 4) Dress and serve
Stir together the yoghurt sauce. Arrange the roasted vegetables and millet on a platter, spoon over the herby yoghurt and finish with a scattering of pomegranate seeds.
You’ll find the exact quantities and full instructions for oven-roasted sweet potatoes with chickpeas in the printable recipe card below.
Millet Is Perfect for a Gluten-Free Diet
If millet isn’t already in your pantry, consider this your introduction. This ancient grain (technically a seed) cooks up light and fluffy, with a gently nutty, slightly sweet flavour. It’s wonderfully versatile and makes an excellent naturally gluten-free alternative to couscous.
Because the grains are so small, millet cooks quickly and triples in volume once prepared — meaning you only need about one-third of a cup dry millet for this recipe.
Combined with iron- and calcium-rich millet, protein-packed chickpeas and vitamin A–rich roasted sweet potatoes, this dish delivers both flavour and nourishment. And if sweet potatoes aren’t available, roasted beetroot, parsnips, carrots or even butternut squash would be equally delicious substitutes.
Oven-Roasted Sweet Potato Salad with Chickpeas — What a Combo!
You may not have guessed it, but roasted sweet potatoes and millet are a dream team. Add crispy roasted chickpeas and you’ve got a truly crave-worthy flavour combination. Everything is finished with a Mediterranean-inspired yoghurt sauce, bright with lemon and plenty of my favourite herbs—fresh coriander, mint and parsley. The result is a ridiculously tasty vegetarian dish that’s both healthy and deeply satisfying, and clear proof that meat-free cooking never has to be boring. All it takes is high-quality ingredients, great textures, and the right balance of herbs and spices.
If you’re in the mood for more sweet potato inspiration, there are plenty of other comforting and flavour-packed ideas waiting for you:
- Sweet Potato Curry with Chickpeas
- Chickpea Chili with Roasted Sweet Potato
- Roasted Chickpea and Sweet Potato Salad
Roasted Sweet Potato Salad with Chickpeas, Millet and Herbed Yogurt
A healthy vegetarian recipe for roasted sweet potatoes, chickpeas and millet in a Mediterranean yogurt sauce with lemon, fresh cilantro, mint and parsley.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
- 2 large sweet potatoes (preferably organic), peeled and cut into 8 lengthwise wedges (600-700 g)
- 2 tablespoons extra-virgin olive olive oil
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon crushed red-pepper flakes, plus more to garnish
- 1 x 400 g can organic chickpeas, rinsed and drained
- 1/4 teaspoon smoked paprika
- sea salt and freshly ground black pepper, to taste
- 1/3 cup uncooked millet (70 g)
For the yogurt sauce:
- 1 x 170 g container Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- 4 tablespoons freshly squeezed lemon juice
- 2 tablespoons freshly chopped coriander
- 1 tablespoon freshly chopped mint
- 1 tablespoon freshly chopped parsley
- sea salt and freshly ground pepper, to taste
Method
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Heat oven to 425°F / 220°C and line two baking sheets with parchment paper.
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In a medium bowl, toss the sweet potatoes with 1 tablespoon olive oil, the thyme leaves and red pepper flakes.
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In a second bowl, toss the chickpeas with 1 tablespoon olive oil, the smoked paprika and sea salt, to taste.
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Spread the sweet potatoes, in one layer, on the lined baking sheet. Season with salt and pepper. Roast in the top third of the oven for 30 minutes. Turn the wedges over and roast for 5 to 10 more minutes, until soft and lightly charred at the edges.
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Meanwhile, spread chickpeas on second baking sheet. Once the sweet potatoes have cooked for 20 minutes, transfer the chickpeas to the oven. Roast for 20 minutes, shaking the pan once or twice so that they cook evenly, until lightly browned. Remove both baking trays from the oven and set aside.
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Prepare the millet according to package instructions. After 10-15 minutes all the water should be absorbed and the millet cooked.
Note: I serve this dish at room temperature, but if you want to serve this dish warm, then prepare the millet as soon as you put the chickpeas in the oven.
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Meanwhile, in a small bowl, whisk together the dressing ingredients and season with salt and pepper to taste.
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Arrange the roasted sweet potatoes and chickpeas, along with the millet on a platter (I do a layer with half the sweet potatoes, half the chickpeas, half the millet, and repeat with the remains). Drizzle some of the yogurt over top. Garnish with a little more red pepper flakes.
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Serve with the remaining yogurt on the side. This dish can be served warm or at room temperature. Enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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