Mediterranean Stuffed Sweet Potatoes
This dish combines roasted sweet potatoes with a vibrant Mediterranean filling of chickpeas, tomatoes, cucumbers, and feta, creating a healthy and hearty meal that's perfect for any occasion.
Ingredients
Main Ingredients
- 4 medium sweet potatoes, scrubbed
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced can be swapped with bell peppers
- 1/4 cup red onion, finely diced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped optional
- 1 cup canned chickpeas, rinsed and drained substitutable with lentils, black beans, or quinoa
- 1/4 cup Kalamata olives, pitted and sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
- 1/2 cup feta cheese, crumbled for a vegan option, replace with plant-based cheese
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Prick the sweet potatoes several times with a fork, place them on the prepared baking sheet, and bake for 40 to 50 minutes, or until they are fork-tender.
Filling
- While the sweet potatoes are roasting, combine the rinsed chickpeas, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and optional mint in a large bowl.
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to create a dressing.
- Pour the dressing over the filling mixture and toss gently to coat all the ingredients evenly.
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, then fluff the interior flesh with a fork.
- Generously fill each prepared sweet potato half with the Mediterranean mixture. Serve immediately.
Notes
For variations, consider adding roasted red peppers, using spices like cumin or smoked paprika, and trying different filling ingredients such as quinoa or nuts. Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen before baking for up to 2 months.