Mediterranean Stuffed Sweet Potatoes Recipe
These Mediterranean Stuffed Sweet Potatoes are a vibrant and healthy dish featuring oven-roasted sweet potatoes filled with a refreshing mix of chickpeas, cherry tomatoes, cucumber, Kalamata olives, red onion, fresh herbs, and tangy feta cheese. Drizzled with a zesty lemon-olive oil dressing and seasoned with garlic and oregano, this recipe offers a perfect balance of sweet, savory, and tangy flavors and is ideal for a wholesome lunch or light dinner.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Total Time: 50-60 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes, scrubbed
Vegetable and Chickpea 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 ensure even cooking.
- Roast Sweet Potatoes: Prick each sweet potato several times with a fork, place them on the prepared baking sheet, and bake for 40 to 50 minutes until they become fork-tender and soft inside.
- 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 to create a flavorful dressing.
- Dress the Filling: Pour the dressing over the vegetable and chickpea mixture and toss gently to ensure all ingredients are evenly coated with the dressing.
- Prepare Sweet Potatoes for Stuffing: Once the sweet potatoes are cooked, let them cool slightly to handle safely. Slice each potato lengthwise down the center, taking care not to cut through completely. Use a fork to gently fluff the interior flesh to create a soft base for the filling.
- Stuff and Serve: Generously spoon the prepared Mediterranean mixture into each sweet potato half, filling the potatoes well. Serve the stuffed sweet potatoes immediately for the best flavor and texture.
Notes
- You can substitute feta cheese with a vegan alternative to make this recipe vegan-friendly.
- For added protein, consider adding cooked quinoa or grilled chicken as a topping.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the dressing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in an oven or microwave.
Keywords: Mediterranean stuffed sweet potatoes, baked sweet potatoes, chickpea filling, healthy dinner, vegetarian Mediterranean recipe
