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Mediterranean stuffed sweet potatoes topped with herbs and veggies

Mediterranean Stuffed Sweet Potatoes

Delicious and nutritious sweet potatoes stuffed with a vibrant medley of Mediterranean ingredients including chickpeas, fresh vegetables, and feta cheese.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the stuffed sweet potatoes
  • 4 medium sweet potatoes, scrubbed
For the stuffing
  • 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
  • 1/2 cup feta cheese, crumbled Can be substituted with a dairy-free alternative for a vegan version.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prick the sweet potatoes several times with a fork and place them on the baking sheet. Bake for 40 to 50 minutes, or until fork-tender.
Stuffing
  1. In a large bowl, combine the rinsed chickpeas, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and optional mint.
  2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
  3. Pour the dressing over the vegetable mixture, tossing gently to ensure everything is coated.
Assembly
  1. Once the sweet potatoes are cooked, allow them to cool slightly. Slice each one lengthwise down the center, taking care not to cut all the way through.
  2. Gently fluff the interior flesh with a fork.
  3. Generously fill each sweet potato half with the Mediterranean stuffing. Serve immediately.

Notes

Feel free to adjust the herbs and spices based on what you have on hand. Leftovers can be stored in an airtight container for up to 4 days.