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Mediterranean Stuffed Sweet Potatoes

Baked sweet potatoes topped with chickpeas, tomatoes, cucumbers, olives, herbs, and feta, creating a healthy and flavorful meal.

  • Total Time: 65 minutes
  • Yield: 4 servings 1x

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

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Prick the sweet potatoes several times with a fork and bake for 40 to 50 minutes, until fork-tender.
  3. In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and mint.
  4. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
  5. Pour the dressing over the filling mixture and toss to coat.
  6. After sweet potatoes cool slightly, slice them lengthwise, fluffing the flesh with a fork.
  7. Fill each sweet potato with the Mediterranean mixture and serve immediately.

Notes

Store leftover filling and baked potatoes separately. The filling keeps for up to 3 days in the fridge. Freeze plain sweet potatoes for up to 3 months.

  • Author: miguel-santiago
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 medium stuffed potato
  • Calories: 300
  • Sugar: 6g
  • Sodium: 350mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 10g
  • Protein: 10g
  • Cholesterol: 20mg

Keywords: sweet potatoes, Mediterranean diet, healthy meals, vegan, gluten free