Description
Bright and filling Mediterranean stuffed sweet potatoes, perfect for sharing with friends and family.
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
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Prick each sweet potato several times with a fork.
- Place the potatoes on the baking sheet.
- Bake the potatoes for 40 to 50 minutes until fork-tender.
- While the potatoes roast, combine chickpeas, tomatoes, cucumber, red onion, olives, feta, parsley, and mint in a large bowl.
- In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Pour the dressing over the salad mix and toss gently.
- Let the potatoes cool slightly after baking.
- Slice each potato lengthwise but do not cut all the way through.
- Fluff the potato flesh with a fork to create space for the filling.
- Spoon the Mediterranean mix into each potato and press lightly to fill.
- Serve the stuffed sweet potatoes warm.
Notes
For a vegan option, substitute feta with dairy-free cheese. Experiment with arugula or spinach for added greens.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 potato half
- Calories: 400
- Sugar: 7g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 20mg
Keywords: stuffed sweet potatoes, Mediterranean, vegetarian, healthy dinner, easy recipe