Mediterranean Stuffed Sweet Potatoes
Delightful, healthy Mediterranean stuffed sweet potatoes filled with fresh vegetables, chickpeas, and feta cheese, perfect for any meal.
Ingredients
For the sweet potato base
- 4 medium sweet potatoes, scrubbed
For the Mediterranean filling
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 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
- 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
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prick each sweet potato several times with a fork. Place them on the prepared baking sheet and bake for 40 to 50 minutes, or until fork-tender.
Mixing the 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 chopped 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.
- 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, being careful not to cut all the way through. Gently fluff the interior flesh with a fork.
- Generously fill each prepared sweet potato half with the Mediterranean mixture. Serve the stuffed sweet potato boats immediately.
Notes
Serve hot, garnished with extra parsley or mint. Pair with a side salad or tzatziki. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Avoid reheating more than once.