Mediterranean Stuffed Sweet Potatoes Recipe
These Mediterranean Stuffed Sweet Potatoes are a vibrant and healthy meal featuring roasted sweet potatoes filled with a fresh and tangy mixture of chickpeas, cherry tomatoes, cucumbers, olives, and feta cheese tossed in a lemon and oregano dressing. Perfect for a wholesome vegetarian lunch or dinner with a Mediterranean flair.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes, scrubbed
Filling
- 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)
- 1 cup canned chickpeas, rinsed and drained
- 1/4 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
Dressing
- 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
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 roast in the oven for 40 to 50 minutes, or until they are fork-tender and fully cooked through.
- 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 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 filling mixture and toss gently to ensure all the ingredients are evenly coated with the tangy dressing.
- Prepare Sweet Potatoes for Stuffing: Once the sweet potatoes are roasted and cooled slightly, slice each one lengthwise down the center carefully without cutting all the way through. Use a fork to fluff and loosen the interior flesh to create a soft bed for the filling.
- Stuff and Serve: Generously spoon the Mediterranean chickpea and vegetable mixture into each sweet potato half. Serve immediately while still warm for a delicious, healthy meal.
Notes
- You can add fresh mint for an additional layer of fresh flavor or omit if preferred.
- Use canned chickpeas for convenience, and be sure to rinse and drain them well to reduce sodium content.
- Feta cheese can be substituted with a dairy-free alternative for a vegan twist.
- Sweet potatoes can be roasted ahead of time and stored in the fridge for convenience.
- Adjust salt and pepper according to your taste preference.
Keywords: Mediterranean stuffed sweet potatoes, roasted sweet potatoes, vegetarian recipe, chickpea filling, healthy dinner, feta cheese, Mediterranean diet