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Mediterranean Stuffed Sweet Potatoes

Mediterranean Stuffed Sweet Potatoes: A Flavorful Adventure

Mediterranean Stuffed Sweet Potatoes are a nutritious, vibrant dish combining creamy sweet potatoes with savory chickpeas and fresh vegetables, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes can use baking potatoes or butternut squash
For the Filling
  • 1 can Chickpeas rinsed, can substitute with white beans or cooked quinoa
  • 1 cup Cherry Tomatoes halved, any small tomato variety works
  • 1 medium Cucumber diced, use any salad cucumber variety
  • 1 small Red Onion finely chopped, shallots can be used for milder flavor
  • 1/2 cup Kalamata Olives pitted, can substitute with green olives
  • 1/4 cup Fresh Parsley chopped, basil or dill can be used, optional mint
For the Topping
  • 1/2 cup Feta Cheese can substitute with goat cheese or a plant-based alternative
  • 2 tablespoons Extra Virgin Olive Oil any neutral oil can work
  • 2 tablespoons Lemon Juice can substitute vinegar
  • 2 cloves Garlic minced, fresh is recommended
  • 1 teaspoon Dried Oregano can substitute with Italian herbs
  • to taste Salt & Black Pepper adjust to taste

Equipment

  • Oven
  • Baking Sheet
  • Large mixing bowl
  • Small Bowl
  • whisk
  • fork

Method
 

Preparation Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Prick the sweet potatoes several times with a fork, place them on a baking sheet lined with parchment paper and roast for 40-50 minutes until fork-tender.
  3. In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, kalamata olives, and fresh parsley (and mint if using). Toss gently.
  4. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper until emulsified.
  5. Pour the dressing over the filling mixture and toss until evenly coated. Set aside.
  6. Once sweet potatoes are roasted, let cool slightly, slice them lengthwise without cutting all the way through, and fluff the insides.
  7. Spoon the filling into each potato half. Serve immediately.

Nutrition

Serving: 1stuffed potatoCalories: 350kcalCarbohydrates: 60gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 400mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 12000IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

These stuffed sweet potatoes can be prepped and stored for meal prep. They are versatile and can be customized with various vegetables and toppings.

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