Description
A vibrant dish combining roasted sweet potatoes filled with veggies, chickpeas, olives, and feta, perfect for any occasion.
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 and place them on the baking sheet. Bake for 40 to 50 minutes until fork-tender.
- In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, olives, feta, parsley, and mint.
- In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Pour this dressing over the filling mixture and toss gently.
- Once the sweet potatoes are done, let them cool slightly. Slice each potato lengthwise and fluff the interior.
- Fill each sweet potato half with the Mediterranean vegetable mixture. Serve immediately.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat thoroughly before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed sweet potatoes, Mediterranean, vegetarian, healthy, easy recipe