Description
Mediterranean stuffed sweet potatoes are a wholesome, vibrant meal combining roasted sweet potatoes with a savory chickpea, tomato, and olive filling, topped with feta and a lemon-tahini drizzle. Perfect for lunch or a light dinner.
Ingredients
- 4 medium sweet potatoes
- 1 tbsp olive oil
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/3 cup Kalamata olives, sliced
- 1/4 cup red onion, finely chopped
- 1/2 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley or dill
- Salt, to taste
- Black pepper, to taste
- 2 tbsp lemon juice
- 2 tbsp tahini (for optional drizzle)
- 1 clove garlic, minced (for sauce or filling)
- 2–3 tbsp warm water (for thinning tahini sauce)
Instructions
- Preheat oven to 400°F (200°C). Wash and scrub sweet potatoes, then prick them with a fork.
- Place on a lined baking sheet and roast for 45–60 minutes, until fork-tender.
- In a bowl, mix chickpeas, cherry tomatoes, olives, onion, parsley, olive oil, lemon juice, salt, and pepper.
- In a separate bowl, whisk tahini with lemon juice, garlic, a pinch of salt, and enough warm water to reach a pourable consistency.
- Once sweet potatoes are slightly cooled, slice open lengthwise and fluff the insides with a fork.
- Fill each potato with the chickpea mixture, top with crumbled feta, and drizzle with tahini sauce.
- Serve warm or at room temperature, garnished with extra herbs if desired.
Notes
- Add chopped cucumber, roasted red pepper, or arugula for variety.
- Use hummus inside the sweet potato for extra creaminess.
- Make it vegan by omitting or substituting the feta.
- Store sweet potatoes and filling separately for best texture when reheating.
- Quinoa or grilled chicken can be added for a heartier meal.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 370
- Sugar: 9g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg
