Description
Mediterranean Stuffed Sweet Potatoes combine roasted sweet potatoes with a vibrant filling of chickpeas, cherry tomatoes, cucumber, olives, feta cheese, and fresh herbs, all tossed in a zesty lemon-oregano dressing. This wholesome dish offers a delightful blend of flavors and textures, perfect for a nutritious and satisfying vegetarian meal.
Ingredients
Scale
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). Line a baking sheet with parchment paper to ensure the sweet potatoes roast evenly and do not stick.
- Roast Sweet Potatoes: Prick the sweet potatoes several times with a fork to allow steam to escape. Place them on the prepared baking sheet and bake for 50 minutes 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 chopped mint (if using) in a large mixing 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 to create a fresh and tangy dressing.
- Dress the Filling: Pour the dressing over the filling mixture and toss gently to coat all ingredients thoroughly without crushing the vegetables.
- Prepare Sweet Potatoes for Stuffing: Once the sweet potatoes are cooked and slightly cooled, slice each lengthwise down the center carefully without cutting all the way through. Use a fork to fluff the interior flesh gently to create space for the filling.
- Stuff and Serve: Generously spoon the Mediterranean filling into each sweet potato half. Serve these stuffed sweet potatoes immediately for the best flavor and texture.
Notes
- For a vegan option, omit feta cheese or substitute with a plant-based cheese alternative.
- You can prepare the filling in advance to save time and stuff the sweet potatoes just before serving.
- Adding a sprinkle of toasted pine nuts or walnuts on top adds extra crunch and flavor.
- If fresh mint is unavailable, skip it or substitute with fresh basil for a different herbaceous note.
- The sweet potatoes can be roasted a day ahead and reheated before stuffing and serving.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 15 mg
