Mediterranean Stuffed Sweet Potatoes Recipe
Delicious and wholesome Mediterranean stuffed sweet potatoes featuring a vibrant mix of chickpeas, cherry tomatoes, cucumbers, Kalamata olives, and feta cheese, all tossed in a zesty lemon and garlic dressing. This recipe offers a satisfying combination of roasted sweet potatoes and fresh, flavorful Mediterranean ingredients, perfect for a nutritious lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
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 ensure the sweet potatoes do not stick and for easy cleanup.
- Roast Sweet Potatoes: Prick the sweet potatoes several times with a fork to allow steam to escape during cooking. Place them on the prepared baking sheet and bake in the preheated oven for 40 to 50 minutes, or until the sweet potatoes are fork-tender and cooked through.
- Assemble the Filling: While the sweet potatoes roast, 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. This creates the fresh 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. This dressing infuses the filling with bright and savory flavors.
- Dress the Filling: Pour the dressing over the filling mixture in the large bowl. Toss gently but thoroughly to ensure all ingredients are evenly coated with the lemon-garlic dressing.
- Prepare Sweet Potatoes for Stuffing: Once the sweet potatoes are cooked and slightly cooled to handle, slice each potato lengthwise down the center, careful not to cut through completely. Use a fork to gently fluff the interior flesh, creating a soft bed for the filling.
- Stuff and Serve: Generously fill each sweet potato half with the prepared Mediterranean chickpea mixture. Serve immediately while warm for the best flavor and texture experience.
Notes
- You can substitute fresh herbs based on availability, such as replacing mint with basil or dill.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese.
- Make sure to prick sweet potatoes before baking to prevent bursting.
- This dish can be prepared ahead by roasting sweet potatoes in advance; assemble just before serving.
- Adjust seasoning and salt according to taste preferences.
Keywords: Mediterranean stuffed sweet potatoes, roasted sweet potatoes, chickpea stuffed sweet potatoes, healthy vegetarian recipe, Mediterranean diet, baked sweet potatoes, easy healthy dinners
