28 September 2025
Sweet Potatoes with Sun-Dried Tomato Date Basil Crumble 🍠✨
Caitlin Latessa-Greene adapted by JojoM
Roasted sweet potatoes topped with crispy kale, spiced chickpeas, and a sun-dried tomato, date, basil crumble—finished with tangy balsamic sauce.
Sweet Potatoes with Sun-Dried Tomato Date Basil Crumble 🍠✨
There’s something magical about sweet potatoes when they’re roasted until tender, caramelised, and slightly crisp around the edges. This recipe takes them to the next level by layering textures and bold Mediterranean-inspired flavors: a sun-dried tomato, date, and basil crumble, spiced chickpeas, crispy kale, and a tangy balsamic sauce. 🌿✨
Perfect for a vegetarian dinner, hearty side dish, or meal-prep bowl, this dish is naturally gluten-free and full of satisfying crunch and sweetness.
Why You’ll Love This Recipe ❤️
- Flavor explosion: Sweet, savory, tangy, and nutty all in one bite.
- Nourishing & wholesome: Packed with veggies, plant-based protein, and healthy fats.
- Crowd-pleaser: Impressive enough for entertaining yet simple for a weeknight.
Key Components 🥗
- Roasted Sweet Potatoes: Soft, earthy base for all the toppings.
- Spiced Chickpeas: Crispy, smoky, and slightly sweet with maple syrup & paprika.
- Crispy Kale: Adds crunch and a salty bite.
- Sun-Dried Tomato Date Basil Crumble: A vibrant, chewy topping with walnuts, capers, and basil.
- Tangy Balsamic Sauce: Creamy, zippy, and balances the richness.
Serving Ideas 🍽️
Serve these loaded sweet potatoes as a main course with a leafy side salad, or make them a holiday-worthy side dish that’ll outshine everything else on the table. They’re also great as a meal-prep option—store components separately and assemble before eating.
Tips for Success 📝
- Chop the dates and sun-dried tomatoes finely so the crumble sticks together nicely.
- Keep an eye on the kale in the oven—crispy turns to burnt quickly.
- For a vegan twist, swap the Parmesan with nutritional yeast in the kale topping.
Final Thoughts 🌟
This Sweet Potato Crumble Bowl is more than a recipe—it’s a textural and flavor journey. Each bite gives you something different: creamy sweet potato, crispy kale, chewy sun-dried tomato and date, and the richness of balsamic dressing. It’s a dish that proves healthy comfort food can be indulgent and satisfying.
So grab your sheet pan, roast up those sweet potatoes, and get ready for a dish that will have everyone asking for seconds! 🍠💚
Sweet Potatoes with Sun-Dried Tomato Date Basil Crumble 🍠✨
Caitlin Latessa-Greene adapted by JojoMRoasted sweet potatoes topped with crispy kale, spiced chickpeas, and a sun-dried tomato, date, basil crumble—finished with tangy balsamic sauce.
Chef's Tips
Chop the dates and sun-dried tomatoes finely for the best crumble texture.
Watch the kale closely in the oven—it crisps quickly.
For vegan, skip the Parmesan or replace with nutritional yeast.
Tools Used
We use affiliate links, which may earn us a small commission at no extra cost to you.
Ingredients
USMetric
Crumble
Vegetables
Sauce
Instructions
Roast Sweet Potatoes
- 1
Preheat oven to 220°C / 425°F.
- 2
Drizzle 1/2 tbsp olive oil on a sheet pan, sprinkle salt, and place sweet potatoes cut-side down.
- 3
Drizzle with more oil and roast for 20–25 minutes.
Make Crumble
- 1
Finely chop walnuts, dates, sun-dried tomatoes, basil, and capers one at a time.
- 2
Chop everything together until a crumbly mixture forms. Set aside.
Make Sauce
- 1
Blend balsamic vinegar, maple syrup, mustard, lemon juice, cottage cheese, olive oil, salt, and pepper until smooth.
- 2
Add water 1 tbsp at a time until desired consistency is reached.
Roast Chickpeas & Kale
- 1
Remove sweet potatoes and shift to one side of pan.
- 2
Add chickpeas with 1/2 tbsp olive oil, maple syrup, salt, paprika, and onion powder. Toss to coat.
- 3
Roast 20 minutes, flipping sweet potatoes and tossing chickpeas halfway.
- 4
Remove sweet potatoes and chickpeas, then add kale to sheet pan.
- 5
Toss with 1 tbsp olive oil, Parmesan, and a pinch of salt. Roast 10 minutes until crisp.
Assemble
- 1
Place sweet potatoes on plates and lightly mash centers.
- 2
Top with crispy kale, roasted chickpeas, and the sun-dried tomato-date-basil crumble.
- 3
Drizzle with the balsamic sauce before serving.
Comments & Reviews
NorieBee3
9/28/2025
Yum! Looks scrumptious ❣
TickTack
9/22/2025
Damn looks fabulous
Chewbecca
9/19/2025
Looks excellent!!!
Bethany Royston Art
9/18/2025
Can you tell me where you found your baking tray please? I can’t wait to try this recipe. 🥰
The Real Chef Indigo
9/17/2025
I think I love you. 🙌🏽🙌🏽🙌🏽
North Carolina Sweetpotatoes
9/17/2025
Your sweetpotato recipes just keep getting better 😍🍠
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Nutrition Facts
Serving Size: 1 stuffed sweet potato half with toppings
Calories 340
% Daily Value*
Total Fat 15g19%
Saturated Fat 6g30%
Trans Fat 0g
Cholesterol 6mg2%
Sodium 260mg11%
Total Carbohydrates 47g17%
Dietary Fiber 8g29%
Sugars 14g
Protein 9g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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