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Mediterranean Stuffed Sweet Potatoes

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Roasted sweet potatoes filled with a vibrant Mediterranean salad of chickpeas, tomatoes, cucumbers, olives, and feta, perfect for a colorful, hands-off meal.

Ingredients

Scale
  • 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)
  • 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
  • 1/2 cup feta cheese, crumbled

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prick each sweet potato several times with a fork. Place them on the prepared sheet.
  3. Roast for 40 to 50 minutes, until a fork slides easily into the center.
  4. While the potatoes roast, combine chickpeas, halved cherry tomatoes, diced cucumber, red onion, sliced Kalamatas, feta, parsley, and optional mint in a large bowl.
  5. In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
  6. Pour the dressing over the filling and toss gently to coat. Taste and adjust seasoning.
  7. When the potatoes are done, let them cool slightly. Slice each potato lengthwise without cutting all the way through. Fluff the interior with a fork to create space for the filling.
  8. Spoon the Mediterranean mixture generously into each sweet potato. Serve immediately.

Notes

For a dairy-free version, substitute feta with firm tofu crumble or toasted pine nuts. These potatoes pair well with a simple green salad or grilled chicken.

Nutrition

Find it online: https://www.simplefamilydishes.com/mediterranean-stuffed-sweet-potatoes/