Description
A delightful fusion of flavors and textures featuring roasted sweet potatoes filled with a zesty mixture of fresh vegetables, chickpeas, and tangy feta cheese.
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). Line a baking sheet with parchment paper.
- Prick the sweet potatoes several times with a fork and place them on the prepared baking sheet. Bake for 40-50 minutes, until fork-tender.
- In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley. Add mint if using.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Pour the dressing over the filling mixture and toss to combine. Adjust seasonings if necessary.
- Once sweet potatoes are cooked, let them cool slightly and slice them lengthwise, fluffing the flesh with a fork.
- Fill each sweet potato half with the Mediterranean mixture. Serve warm.
Notes
For a vegan option, omit the feta or use a vegan alternative. Sweet potatoes can be prepared ahead of time, with the filling stored separately.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg