Description
Delicious roasted sweet potatoes stuffed with a vibrant Mediterranean filling of fresh vegetables and chickpeas.
Ingredients
Scale
- 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
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prick the sweet potatoes several times with a fork to allow steam to escape as they cook.
- Arrange the sweet potatoes on the baking sheet, and roast for 40 to 50 minutes, or until they are fork-tender.
- While the sweet potatoes are in the oven, prepare the filling. In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and mint.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and black pepper. Pour this dressing over the vegetable mixture and toss gently to coat.
- Once the sweet potatoes are roasted, allow them to cool slightly. Slice each potato lengthwise, fluff the interior, and fill with the Mediterranean mixture.
- Serve immediately and enjoy!
Notes
Make ahead by preparing the filling a day in advance. Sweet potatoes can be roasted fresh before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg