Description
These Mediterranean Stuffed Sweet Potatoes are a vibrant and hearty dish featuring roasted sweet potatoes filled with a fresh and flavorful mixture of chickpeas, cherry tomatoes, cucumber, olives, feta cheese, and herbs, all tossed in a zesty lemon-oregano dressing. Perfect for a nutritious lunch or light dinner.
Ingredients
Scale
Produce
- 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
- 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 prevent sticking and make cleanup easier.
- 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 bake for 50 minutes or until a fork inserted into the potatoes easily slides in and out, indicating they are tender.
- 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 to create a flavorful dressing.
- Dress the Filling: Pour the prepared dressing over the filling mixture and gently toss to evenly coat all ingredients without breaking up the vegetables or cheese.
- Prepare Sweet Potatoes for Stuffing: Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly until warm but easy to handle. Slice each potato lengthwise down the center carefully without cutting all the way through. Use a fork to gently fluff and loosen the interior flesh, creating space for the filling.
- Stuff and Serve: Generously spoon the Mediterranean mixture into each sweet potato half, ensuring the filling spills slightly over the edges for a hearty presentation. Serve the stuffed sweet potato boats immediately while warm.
Notes
- You can substitute feta cheese with a vegan cheese alternative to make the dish vegan friendly.
- For extra protein, add some cooked quinoa or grilled chicken to the filling.
- If fresh herbs aren’t available, dried parsley and mint can be used, but use sparingly.
- This dish can be prepared ahead by roasting sweet potatoes in advance and assembling the filling just before serving.
- Adjust salt and pepper according to your taste preference.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 15 mg
