Description
Tender roasted sweet potatoes stuffed with a vibrant Mediterranean mixture of chickpeas, fresh vegetables, herbs, feta cheese, and a creamy drizzle. This hearty yet wholesome dish is packed with sweet and savory flavors, perfect for a balanced and satisfying dinner.
Ingredients
- 4 medium sweet potatoes (8–10 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/3 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 2 tablespoons plain Greek yogurt or tahini (for drizzling)
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes clean, pat dry, and pierce several times with a fork.
- Rub sweet potatoes with olive oil and sprinkle with half of the salt and pepper. Place on a baking sheet and roast for 40–50 minutes until fork-tender.
- While potatoes roast, prepare the filling by combining chickpeas, cherry tomatoes, cucumber, red onion, and olives in a large bowl.
- Add remaining salt and pepper, oregano, smoked paprika, lemon juice, and parsley. Toss well to combine.
- Once sweet potatoes are cooked, let cool slightly. Slice open lengthwise and gently fluff the insides with a fork.
- Spoon the Mediterranean filling evenly into each sweet potato. Top with crumbled feta cheese and drizzle with Greek yogurt or tahini before serving.
Notes
- For a vegan version, omit feta and yogurt and use tahini or dairy-free yogurt.
- Add grilled chicken or roasted salmon for extra protein.
- Store filling and sweet potatoes separately for best texture.
- Roasted sweet potatoes can be frozen up to 2 months without filling.
- Add baby spinach, arugula, quinoa, or toasted pine nuts for variation.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 420 kcal
- Sugar: 11 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 11 g
- Protein: 13 g
- Cholesterol: 15 mg
