Mediterranean 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
Scale
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
