Description
Mediterranean Stuffed Sweet Potatoes are a healthy, flavorful recipe featuring oven-roasted sweet potatoes filled with a vibrant mixture of chickpeas, fresh vegetables, olives, feta cheese, and herbs, all tossed in a zesty lemon-oregano dressing. This dish is perfect for a nutritious lunch or light dinner that combines sweet, tangy, and savory flavors with a Mediterranean flair.
Ingredients
Produce
- 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)
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 to prevent sticking and ensure easy cleanup.
- Roast Sweet Potatoes: Prick each sweet potato several times with a fork to allow steam to escape during baking. Place them on the baking sheet and roast in the oven for 40 to 50 minutes or until they are tender when pierced with a fork.
- Assemble the Filling: While the sweet potatoes roast, combine chickpeas, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and optionally chopped mint in a large mixing bowl.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until well blended to create a zesty dressing.
- Dress the Filling: Pour the dressing over the vegetable and chickpea mixture, then toss gently to evenly coat all ingredients with the flavorful dressing.
- Prepare Sweet Potatoes for Stuffing: Once roasted sweet potatoes have cooled slightly, slice them lengthwise down the middle without cutting all the way through. Use a fork to gently fluff and loosen the interior flesh to create space for the filling.
- Stuff and Serve: Generously fill each sweet potato half with the Mediterranean chickpea and vegetable mixture. Serve immediately while warm for best flavor and texture.
Notes
- To save time, sweet potatoes can be microwaved until soft, then finished in the oven to crisp the skin.
- Mint is optional but adds a refreshing note; substitute with basil if preferred.
- Adjust salt and pepper to taste in the dressing based on your preference.
- This dish can be served warm or at room temperature, making it great for meal prep.
- For a vegan variation, omit the feta cheese or substitute with a plant-based alternative.
