Description
These Mediterranean-style stuffed sweet potatoes are vibrant, healthy, and packed with flavor. Filled with a mixture of chickpeas, olives, fresh veggies, herbs, and topped with crumbled feta, they make a perfect vegetarian main course.
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 garlic clove, minced
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- 1/2 cup feta cheese, crumbled
Instructions
- Preheat oven to 200°C (400°F).
- Prick sweet potatoes with a fork and bake for 45–50 minutes until tender.
- In a bowl, mix cherry tomatoes, cucumber, red onion, parsley, mint (if using), chickpeas, olives, olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Once sweet potatoes are cooked, cut in half lengthwise and scoop slightly to create space for filling.
- Fill each sweet potato with the Mediterranean mixture.
- Top with crumbled feta and serve warm.
Notes
- Can be prepared ahead and reheated.
- Add roasted red peppers or artichokes for extra flavor.
- Great for meal prep or a vegetarian dinner party dish.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean