Mediterranean Stuffed Sweet Potatoes for Flavor Lovers
Mediterranean stuffed sweet potatoes combine chickpeas, tomatoes, and feta for a delicious, healthy meal.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
Ingredients
For the Sweet Potatoes
- 4 medium Sweet Potatoes Can substitute with baking potatoes or butternut squash.
For the Filling
- 1 can Chickpeas Can substitute with white beans or cooked quinoa.
- 1 cup Cherry Tomatoes Grape or Roma tomatoes work well too.
- 1 medium Cucumber Diced bell pepper or zucchini can be used.
- 1 medium Red Onion Can swap for green onions.
- 1/2 cup Kalamata Olives Can substitute with green olives or omit.
- 1/2 cup Feta Cheese Can use goat cheese or dairy-free cheese.
- 1/4 cup Fresh Parsley Fresh basil or dill can be used.
For The Dressing
- 2 tablespoons Extra Virgin Olive Oil Using high-quality oil is recommended.
- 2 tablespoons Lemon Juice Apple cider vinegar can substitute.
- 2 cloves Garlic Can use garlic powder in a pinch.
- 1 teaspoon Dried Oregano Italian seasoning is a good substitute.
- to taste Salt Adjust according to taste.
- to taste Black Pepper Adjust according to taste.
Instructions
Cooking Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Puncture the sweet potatoes with a fork; roast for 40-50 minutes until tender.
- Prepare the filling while the potatoes are roasting by mixing chickpeas, tomatoes, cucumber, red onion, olives, feta, and parsley.
- Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper in a small bowl, then add to the veggie mixture.
- Cool the sweet potatoes slightly, slice them lengthwise, and fluff the interior.
- Stuff each sweet potato half with the veggie mixture. Serve warm.
Notes
Optional: Add extra parsley on top for color. Customize with seasonal veggies.