Mediterranean 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
Scale
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
