Description
Mediterranean Stuffed Sweet Potatoes are a delicious and healthy meal combining roasted sweet potatoes filled with a vibrant mixture of chickpeas, fresh vegetables, Kalamata olives, and crumbled feta cheese, all tossed in a zesty lemon and oregano dressing. Perfect for a nutritious lunch or dinner with a Mediterranean flair.
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) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Roast Sweet Potatoes: Prick each sweet potato several times with a fork. Place them on the baking sheet and bake for 50 minutes or until they are tender when pierced with a fork.
- Assemble the Filling: While the sweet potatoes are roasting, combine the chickpeas, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and optional mint in a large 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 ingredients are evenly coated.
- Prepare Sweet Potatoes for Stuffing: Remove the roasted sweet potatoes from the oven and allow them to cool slightly. Slice each lengthwise down the center without cutting fully through, then gently fluff the interior with a fork to create space for the filling.
- Stuff and Serve: Generously fill each sweet potato with the Mediterranean mixture. Serve immediately while warm for the best flavor and texture.
Notes
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- If Kalamata olives are unavailable, black olives can be used as a substitute.
- Sweet potatoes can be wrapped in foil before baking for softer skin, but this may increase cooking time slightly.
- Leftover filling can be stored separately and used as a salad topping or dip.
- Adjust garlic and lemon juice quantities to taste for a milder or stronger dressing flavor.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 15 mg
