Mediterranean Stuffed Sweet Potatoes Recipe
Introduction
These Mediterranean Stuffed Sweet Potatoes are a vibrant and satisfying meal that combines the natural sweetness of roasted sweet potatoes with a fresh, savory filling. Perfect for a healthy lunch or dinner, they bring together Mediterranean flavors in every bite.
Ingredients
- 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
- Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: Prick each sweet potato several times with a fork. Place them on the prepared baking sheet and roast for 40 to 50 minutes, until they are fork-tender.
- Step 3: While the sweet potatoes roast, combine chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and mint (if using) in a large bowl.
- Step 4: In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the dressing.
- Step 5: Pour the dressing over the filling mixture and toss gently to coat all ingredients evenly.
- Step 6: When the sweet potatoes are done, let them cool slightly. Slice each one lengthwise down the center, being careful not to cut through completely, then fluff the inside with a fork.
- Step 7: Spoon the Mediterranean filling generously into each sweet potato half and serve immediately.
Tips & Variations
- For added protein, try mixing in some grilled chicken or cooked quinoa with the filling.
- If you prefer a dairy-free version, omit the feta or use a plant-based alternative.
- Fresh mint really brightens the flavor, but you can leave it out if you don’t have it on hand.
- Serve with a side of greens or a simple salad for a complete meal.
Storage
Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warm. To avoid sogginess, you may want to keep the filling separate and stuff the sweet potatoes just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the filling ahead of time?
Yes, the Mediterranean filling can be made a few hours in advance and refrigerated. Toss with the dressing just before serving to keep the vegetables fresh.
Can I use regular potatoes instead of sweet potatoes?
While you can substitute regular potatoes, the natural sweetness of sweet potatoes complements the Mediterranean filling well. Regular potatoes will yield a different flavor but still work nicely.
PrintMediterranean Stuffed Sweet Potatoes Recipe
These Mediterranean Stuffed Sweet Potatoes combine the natural sweetness of oven-roasted sweet potatoes with a fresh, flavorful filling of chickpeas, cherry tomatoes, cucumber, olives, and feta cheese, all tossed in a zesty lemon-oregano dressing. This easy, healthy recipe is perfect for a wholesome lunch or dinner and brings vibrant Mediterranean flavors to your plate.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes, scrubbed
Stuffing
- 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
- 1/2 cup feta cheese, crumbled
Dressing
- 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
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easier cleanup.
- Roast Sweet Potatoes: Prick each sweet potato several times with a fork to allow steam to escape. Place them on the prepared baking sheet and roast in the oven for 40 to 50 minutes, or until they are fork-tender and soft inside.
- Assemble the Filling: While the sweet potatoes are roasting, combine rinsed chickpeas, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and optional chopped mint in a large mixing bowl.
- Prepare the Dressing: In a small bowl, whisk together extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined and emulsified.
- Dress the Filling: Pour the prepared dressing over the filling mixture, then gently toss to evenly coat all the ingredients with the dressing for a balanced flavor.
- Prepare Sweet Potatoes for Stuffing: When the sweet potatoes are cooked through, remove them from the oven and allow to cool slightly. Slice each sweet potato lengthwise down the center, careful not to cut all the way through. Use a fork to fluff the interior flesh to create space for the filling.
- Stuff and Serve: Spoon the Mediterranean filling generously into the fluffed sweet potato halves. Serve immediately while warm for the best taste and texture.
Notes
- For a vegan option, omit the feta cheese or substitute with a plant-based alternative.
- You can prepare the filling in advance and refrigerate to save time on busy days.
- To enhance flavor, rinse chickpeas under warm water to remove excess sodium if using canned.
- Optional fresh mint adds a refreshing herbal note, but can be omitted if unavailable.
- Serve with a side of leafy greens or a simple salad for a complete meal.
Keywords: Mediterranean stuffed sweet potatoes, baked sweet potatoes, healthy vegetarian dinner, chickpea stuffed sweet potatoes, easy Mediterranean recipes
