Description
Mediterranean Stuffed Sweet Potatoes are a delicious and nutritious dish featuring roasted sweet potatoes filled with a vibrant mixture of chickpeas, cherry tomatoes, cucumber, olives, feta cheese, and fresh herbs, all tossed in a zesty olive oil and lemon dressing. Perfect as a wholesome vegetarian main course or a satisfying lunch option.
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) and 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 until they are tender when pierced with a fork.
- Assemble the Filling: While the sweet potatoes are roasting, in a large bowl 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 to create the Mediterranean filling.
- 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 dressing over the mixture in the large bowl and toss gently to coat all the ingredients evenly with the flavorful dressing.
- Prepare Sweet Potatoes for Stuffing: Once roasted, allow the sweet potatoes to cool slightly so they can be handled. Slice each potato lengthwise down the center without cutting all the way through, then use a fork to gently fluff and loosen the interior flesh to create a cavity for the filling.
- Stuff and Serve: Generously spoon the Mediterranean mixture into each sweet potato half. Serve immediately while the potatoes are still warm for the best taste and texture.
Notes
- For a vegan option, omit the feta cheese or substitute with a plant-based cheese alternative.
- To save time, sweet potatoes can be microwaved before roasting to reduce cooking time.
- Add a pinch of crushed red pepper flakes to the dressing for a spicy kick.
- Leftover filling can be stored separately in the refrigerator for up to 2 days.
- Use fresh herbs for maximum flavor, but dried herbs can be substituted if needed.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 400 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
