Mediterranean Stuffed Sweet Potatoes Recipe
Introduction
Mediterranean Stuffed Sweet Potatoes are a colorful and nutritious dish perfect for a light lunch or dinner. Roasted sweet potatoes stuffed with a fresh, tangy mixture of chickpeas, vegetables, olives, and feta cheese create a satisfying combination of flavors and textures.
Ingredients
- 4 medium sweet potatoes, scrubbed
- 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
- Salt and black pepper, to taste
- 1/2 cup feta cheese, crumbled
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: Prick the sweet potatoes several times with a fork. Place them on the prepared baking sheet and bake for 40 to 50 minutes, or until they are fork-tender.
- Step 3: While the sweet potatoes are roasting, combine the 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 bowl.
- Step 4: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to prepare the dressing.
- Step 5: Pour the dressing over the filling mixture and toss gently to coat all ingredients evenly.
- Step 6: Once the sweet potatoes are cooked, allow them to cool slightly. Slice each potato lengthwise down the center, being careful not to cut all the way through. Gently fluff the interior flesh with a fork.
- Step 7: Generously fill each sweet potato half with the Mediterranean mixture and serve immediately.
Tips & Variations
- For added protein, try adding grilled chicken or cooked quinoa to the filling.
- You can substitute feta cheese with a vegan cheese alternative for a dairy-free version.
- Roasting the sweet potatoes the day before can save time; simply reheat before stuffing.
- Add a sprinkle of toasted pine nuts or walnuts for extra crunch.
Storage
Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To keep the filling fresh, you may want to store the filling separately and stuff the potatoes just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Yes, you can use regular potatoes, but sweet potatoes provide a natural sweetness that complements the Mediterranean flavors nicely.
Is this recipe suitable for meal prep?
Absolutely. Roast and store the sweet potatoes and filling separately, then assemble just before eating to keep the textures fresh.
PrintMediterranean Stuffed Sweet Potatoes Recipe
This Mediterranean Stuffed Sweet Potatoes recipe features oven-roasted sweet potatoes filled with a vibrant and refreshing mixture of chickpeas, cherry tomatoes, cucumber, Kalamata olives, red onion, fresh herbs, and crumbled feta cheese. Tossed in a zesty lemon-oregano dressing, this dish is a perfect combination of earthy, tangy, and savory flavors – ideal for a healthy and satisfying vegetarian meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes, scrubbed
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
- 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). Line a baking sheet with parchment paper to ensure the sweet potatoes cook evenly and prevent sticking.
- Roast Sweet Potatoes: Prick each sweet potato several times with a fork to allow steam to escape. Place them on the prepared baking sheet and bake for 40 to 50 minutes, or until they are tender when pierced with a fork.
- Assemble the Filling: While the sweet potatoes roast, 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 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 until well combined.
- Dress the Filling: Pour the prepared dressing over the vegetable and chickpea mixture. Toss gently to coat all ingredients evenly with the dressing.
- Prepare Sweet Potatoes for Stuffing: Once the sweet potatoes are cooked, allow them to cool slightly so they are easier to handle. Slice each potato lengthwise down the center without cutting fully through. Gently fluff the interior flesh with a fork to create space for the filling.
- Stuff and Serve: Generously fill each sweet potato half with the Mediterranean chickpea mixture. Serve immediately, enjoying the warm roasted sweet potato combined with fresh, flavorful stuffing.
Notes
- You can omit the fresh mint if desired or substitute with basil for a different flavor profile.
- For a vegan version, replace feta cheese with a plant-based alternative or omit it entirely.
- If you prefer a spicier kick, add a pinch of crushed red pepper flakes to the dressing.
- This dish can be served warm or at room temperature, making it great for meal prep or picnics.
Keywords: Mediterranean stuffed sweet potatoes, roasted sweet potatoes, chickpea salad, healthy vegetarian meal, Mediterranean diet, baked sweet potato recipe
