Description
A flavorful and healthy Mediterranean-inspired dish featuring roasted sweet potatoes stuffed with a refreshing mixture of chickpeas, cherry tomatoes, cucumber, olives, feta cheese, and fresh herbs, dressed in a tangy lemon-oregano dressing.
Ingredients
Scale
Produce
- 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)
Pantry
- 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
Dairy
- 1/2 cup feta cheese, crumbled
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 ease cleanup.
- Roast Sweet Potatoes: Prick the sweet potatoes several times with a fork, place them on the prepared baking sheet, and bake for 50 minutes until they are fork-tender and fully cooked through.
- Assemble the Filling: While the potatoes roast, combine the chickpeas, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and chopped mint (if using) 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.
- Dress the Filling: Pour the dressing over the vegetable and chickpea mixture, then toss gently to coat all the ingredients evenly.
- Prepare Sweet Potatoes for Stuffing: Once the sweet potatoes have cooled slightly, slice each one lengthwise down the center without cutting all the way through, then carefully fluff the interior flesh with a fork to create space for the filling.
- Stuff and Serve: Spoon the Mediterranean filling generously into each sweet potato half and serve immediately while warm.
Notes
- To save time, sweet potatoes can be microwaved for 5-7 minutes until tender instead of roasting, but roasting brings out a richer flavor.
- For a vegan option, omit the feta cheese or substitute with a plant-based cheese alternative.
- Adjust seasoning to taste, especially salt and pepper, depending on the saltiness of feta and olives.
- Chickpeas can be roasted for extra crunch or used as is for a softer texture.
- Fresh herbs like parsley and mint add brightness but can be substituted with cilantro or basil as preferred.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 15 mg
