Mediterranean Stuffed Sweet Potatoes
A vibrant and nutritious dish combining roasted sweet potatoes with a zesty filling of veggies, chickpeas, and feta cheese, all drizzled with a lemony dressing.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the stuffed sweet potatoes
- 4 medium sweet potatoes, scrubbed Select firm and blemish-free sweet potatoes.
- 1 cup cherry tomatoes, halved For a burst of sweetness.
- 1/2 cup cucumber, diced For crunch.
- 1/4 cup red onion, finely diced For a hint of sharpness.
- 2 tbsp fresh parsley, chopped For brightness.
- 1 tbsp fresh mint, chopped Optional but recommended for freshness.
- 1 cup canned chickpeas, rinsed and drained For a protein boost.
- 1/4 cup Kalamata olives, pitted and sliced Adds briny contrast.
- 2 tbsp extra virgin olive oil For rich flavor.
- 1 tbsp lemon juice To introduce a zesty note.
- 1 clove garlic, minced For depth.
- 1/2 tsp dried oregano Evokes earthy Mediterranean hints.
- Salt and black pepper, to taste For seasoning.
- 1/2 cup feta cheese, crumbled For creamy decadence.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prick the sweet potatoes several times with a fork to allow steam to escape. Place them on the prepared baking sheet.
- Bake for 40 to 50 minutes, or until the sweet potatoes are fork-tender.
Filling
- While the sweet potatoes are roasting, combine the chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and optional mint in a large bowl.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper to create a dressing.
- Pour the dressing over the filling mixture and toss gently to coat all ingredients.
Assembly
- Once the sweet potatoes are cooked, allow them to cool slightly. Slice each potato lengthwise down the center without cutting all the way through.
- Fluff the interior with a fork and generously fill each sweet potato half with the Mediterranean mixture.
- Serve immediately, garnishing with extra herbs or feta if desired.
Notes
For added creaminess, drizzle tahini sauce over the stuffed potatoes before serving. Swap chickpeas for lentils if desired. Add red pepper flakes for a spicy kick, or grill the sweet potatoes for a smokier flavor. Prepare filling in advance and refrigerate.