Mediterranean Stuffed Sweet Potatoes: 40-Minute Savory Comfort
Roasted sweet potatoes filled with a fresh Mediterranean-style chickpea and vegetable mixture topped with feta.
Ingredients
4 medium sweet potatoes
1 tablespoon olive oil
1 can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup diced cucumber
1/4 cup red onion, finely chopped
1/3 cup sliced Kalamata olives
1/3 cup crumbled feta cheese
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
Salt to taste
1/4 teaspoon black pepper
Greek yogurt or tahini sauce, optional
Instructions
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Preheat oven to 400°F and line a baking sheet.
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Pierce sweet potatoes with a fork, rub with olive oil, and roast 35 to 45 minutes until tender.
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In a bowl, combine chickpeas, tomatoes, cucumber, onion, olives, and parsley.
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Whisk olive oil, lemon juice, salt, and pepper, then toss with chickpea mixture.
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Slice roasted sweet potatoes open and fluff interior.
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Fill each potato with chickpea mixture.
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Top with feta and optional yogurt or tahini before serving.
Notes
Store filling and sweet potatoes separately for meal prep. Add spices for extra warmth if desired.