Description
These Mediterranean Stuffed Sweet Potatoes are a vibrant, nutritious weeknight dinner that feels like a vacation. Roasted sweet potatoes are topped with a fresh, no-cook filling of chickpeas, cherry tomatoes, cucumber, Kalamata olives, and tangy feta cheese, all tossed in a zesty lemon-herb dressing. Naturally gluten-free, easily customizable, and perfect for meal prep!
Ingredients
4 medium sweet potatoes (8–10 oz each)
2 tablespoons extra-virgin olive oil (for roasting), plus 3 tablespoons for dressing
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/4 cup red onion, finely diced
1/3 cup Kalamata olives, pitted and sliced
1/4 cup fresh parsley, chopped
1/2 cup feta cheese, crumbled (optional)
2 tablespoons fresh lemon juice (from 1 lemon)
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and black pepper to taste
Instructions
1. Preheat oven to 400°F (200°C). Scrub sweet potatoes clean and pat dry.
2. Pierce each sweet potato 4-5 times with a fork. Lightly brush with olive oil and sprinkle with a pinch of salt.
3. Place sweet potatoes directly on the oven rack or on a parchment-lined baking sheet. Roast for 40-50 minutes, until fork-tender.
4. While sweet potatoes roast, prepare the Mediterranean filling. In a large bowl, combine chickpeas, halved cherry tomatoes, diced cucumber, sliced olives, diced red onion, and chopped parsley.
5. In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper.
6. Pour the dressing over the chickpea mixture and toss gently to combine. Let sit at room temperature while sweet potatoes finish cooking.
7. Check sweet potatoes for doneness—a knife should slide in easily and the flesh should feel soft and fluffy.
8. Remove sweet potatoes from oven and let rest for 5 minutes to cool slightly.
9. Slice each sweet potato lengthwise down the center and gently push the ends together to open them up.
10. Fluff the inside of each sweet potato with a fork, then generously top with the Mediterranean filling.
11. Sprinkle with crumbled feta cheese if using, and garnish with extra fresh parsley.
12. Serve immediately and enjoy your Mediterranean-inspired feast!
Notes
Store roasted sweet potatoes and Mediterranean filling separately in airtight containers in the refrigerator for up to 5 days.
For a vegan version, simply omit the feta cheese or replace with mashed avocado or tahini drizzle.
You can substitute regular russet potatoes or roasted acorn squash for sweet potatoes.
Make it spicy by adding red pepper flakes, harissa, or diced jalapeños to the filling.
For extra protein, top with grilled chicken, shrimp, lamb meatballs, or a fried egg.
If short on time, microwave sweet potatoes instead: pierce and microwave on high for 8-10 minutes, flipping halfway through.
The Mediterranean filling actually tastes better after sitting for 30 minutes to 2 hours as the flavors meld together.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course, Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
- Calories: 385
- Sugar: 12
- Sodium: 420
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 56
- Fiber: 11
- Protein: 11
- Cholesterol: 10
Keywords: mediterranean stuffed sweet potatoes, stuffed sweet potatoes, healthy dinner, vegetarian dinner, meal prep, gluten-free, chickpeas, greek-inspired, weeknight dinner