Description
Mediterranean Stuffed Sweet Potatoes combine roasted sweet potatoes with a fresh, vibrant filling of chickpeas, cherry tomatoes, cucumber, olives, feta cheese, and herbs, all dressed in a tangy lemon and garlic vinaigrette. This dish makes a flavorful and nutritious meal ideal for lunch or dinner.
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 prevent sticking and for easy cleanup.
- Roast Sweet Potatoes: Prick the sweet potatoes several times with a fork to allow steam to escape. Place them on the prepared baking sheet and bake in the preheated oven for 50 minutes, or until they are tender when pierced with a fork.
- 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 the extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
- Dress the Filling: Pour the lemon garlic dressing over the vegetable and chickpea mixture and toss gently to evenly coat all ingredients.
- Prepare Sweet Potatoes for Stuffing: After roasting, let the sweet potatoes cool slightly until they can be handled. Slice each sweet potato lengthwise down the center without cutting all the way through, then fluff the interior flesh gently with a fork to create space for the filling.
- Stuff and Serve: Generously fill each sweet potato half with the prepared Mediterranean mixture. Serve the stuffed sweet potatoes immediately to enjoy the flavors at their best.
Notes
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Roasting sweet potatoes until fork-tender ensures the perfect soft texture to complement the crunchy fresh filling.
- If fresh herbs are unavailable, dried parsley and mint (use half the amount) can be used as substitutes.
- Adjust salt and pepper in the dressing to suit your taste preference.
- The filling can be prepared a few hours ahead and chilled for convenience, but stuff the sweet potatoes just before serving for best texture.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 15 mg
