Description
This Mediterranean Stuffed Sweet Potatoes recipe features roasted sweet potatoes filled with a refreshing mix of chickpeas, cherry tomatoes, cucumber, Kalamata olives, feta cheese, fresh herbs, and a zesty lemon oregano dressing. Perfect for a wholesome and vibrant main course that’s both satisfying and nutritious.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes, scrubbed
Vegetables & Herbs
- 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.
- Roast Sweet Potatoes: Prick the sweet potatoes several times with a fork, place them on the baking sheet, and bake for 50 minutes or until fork-tender.
- Assemble the Filling: While the sweet potatoes roast, in a large bowl combine chickpeas, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced Kalamata olives, crumbled feta, chopped parsley, and optional chopped mint.
- Prepare the Dressing: In a small bowl, whisk together extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
- Dress the Filling: Pour the dressing over the filling mixture and toss gently to coat all ingredients evenly.
- Prepare Sweet Potatoes for Stuffing: Once cooked, let the sweet potatoes cool slightly, then slice lengthwise without cutting through. Fluff the flesh inside with a fork to create space for stuffing.
- Stuff and Serve: Generously fill each sweet potato half with the Mediterranean mixture and serve immediately.
Notes
- You can substitute feta cheese with a vegan cheese alternative to make the dish vegan-friendly.
- For a spicier version, add a pinch of crushed red pepper flakes to the dressing.
- Sweet potatoes can be roasted a day ahead and reheated before stuffing to save time.
- If Kalamata olives are unavailable, substitute with black olives or green olives according to preference.
- Adding fresh mint is optional but adds a refreshing brightness; omit if unavailable.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 15 mg
