Mediterranean Stuffed Sweet Potatoes Recipe
This Mediterranean Stuffed Sweet Potatoes recipe features perfectly roasted sweet potatoes loaded with a fresh, vibrant mixture of chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese. Tossed in a zesty lemon garlic dressing with herbs, these stuffed potatoes make a nutritious, flavorful, and satisfying vegetarian meal ideal for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Herbs
- 4 medium sweet potatoes, scrubbed
- 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)
Pantry Items
- 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
Dairy
- 1/2 cup feta cheese, crumbled
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure the sweet potatoes do not stick and for easy cleanup.
- Roast Sweet Potatoes: Prick each sweet potato several times with a fork to allow steam to escape. Place them on the prepared baking sheet and roast in the oven for 40 to 50 minutes, or until the potatoes are tender when pierced with a fork.
- Assemble 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 mixing bowl.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
- Dress the Filling: Pour the prepared dressing over the Mediterranean vegetable and chickpea mixture. Toss gently to ensure all ingredients are coated evenly with the dressing.
- Prepare Sweet Potatoes for Stuffing: Once the roasted sweet potatoes have cooled slightly for handling, slice each potato lengthwise down the center, being careful not to cut all the way through. Using a fork, gently fluff the interior flesh to create space for the filling.
- Stuff and Serve: Generously spoon the dressed Mediterranean mixture into each sweet potato half. Serve immediately to enjoy warm, flavorful stuffed sweet potato boats.
Notes
- You can prepare the filling and dressing in advance to save time before roasting the sweet potatoes.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Adjust the amount of garlic, lemon juice, and seasoning to taste.
- This dish pairs well with a side salad or grilled protein for a more substantial meal.
- Storage: Leftover stuffed sweet potatoes can be refrigerated for up to 3 days; reheat in the oven or microwave before serving.
Keywords: Mediterranean, sweet potatoes, stuffed sweet potatoes, chickpeas, healthy recipe, vegetarian, baked sweet potatoes, feta cheese, easy dinner, fresh herbs
