Description
Sweet potatoes filled with a colorful medley of Mediterranean ingredients, offering a delightful symphony of tastes and textures.
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).
- Prepare a baking sheet by lining it with parchment paper.
- Prick the sweet potatoes several times with a fork.
- Place the sweet potatoes on the prepared baking sheet and bake for 40 to 50 minutes, or until fork-tender.
- While they roast, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, feta, parsley, and mint in a large bowl.
- In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper for the dressing.
- Pour the dressing over the filling mixture and toss gently to coat.
- Once sweet potatoes are done, allow to cool slightly, slice down the center, and fluff the insides.
- Fill each sweet potato half with the Mediterranean mixture.
- Serve immediately, garnished with extra parsley or feta.
Notes
Make-ahead tips: Roast sweet potatoes a day before and prepare filling fresh. Can also use air fryer for quicker cooking.
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg