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Mediterranean Stuffed Sweet Potatoes

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Delicious and nutritious Mediterranean stuffed sweet potatoes filled with chickpeas, fresh vegetables, and feta cheese.

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

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prick the sweet potatoes several times with a fork. Place them on the prepared baking sheet and bake for 40 to 50 minutes, or until they are fork-tender.
  3. While the sweet potatoes are roasting, combine the 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 bowl.
  4. In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
  5. Pour the prepared dressing over the filling mixture and toss gently to coat all ingredients.
  6. Once the sweet potatoes are cooked, allow them to cool slightly. Slice each potato lengthwise down the center, taking care not to cut all the way through. Gently fluff the interior flesh with a fork.
  7. Generously fill each prepared sweet potato half with the Mediterranean mixture. Serve the stuffed sweet potato boats immediately.

Notes

These stuffed sweet potatoes are best served warm. Optionally, offer extra feta cheese or a sprinkle of fresh herbs on top.

Nutrition

Keywords: sweet potatoes, Mediterranean, stuffed vegetables, healthy dinner, vegetarian recipe

Find it online: https://dishfoody.com/mediterranean-stuffed-sweet-potatoes/