Description
Sweet potatoes filled with a savory Mediterranean mixture of chickpeas, feta, and fresh vegetables, offering a nutritious and flavorful meal.
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. Place them on the prepared baking sheet and bake for 40 to 50 minutes, or until fork-tender.
- While the sweet potatoes roast, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, feta, parsley, and optional mint in a large bowl.
- In a small bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper. Pour dressing over the filling and toss to combine.
- Once sweet potatoes are cooked, allow to cool slightly. Slice each potato lengthwise and fluff the flesh with a fork.
- Generously fill each sweet potato half with the Mediterranean mixture and serve immediately.
Notes
Feel free to customize the filling by adding other vegetables or beans. For a vegan version, omit feta or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 half sweet potato
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg