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Mediterranean Stuffed Sweet Potatoes

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Deliciously stuffed sweet potatoes filled with chickpeas, feta, and fresh vegetables, celebrating Mediterranean flavors.

Ingredients

Scale
  • 4 medium-sized sweet potatoes (about 8–10 ounces each)
  • 1 can chickpeas (garbanzo beans), drained and rinsed
  • 2 cups fresh spinach
  • 1 cup feta cheese, crumbled
  • 1/2 cup Kalamata olives, pitted and chopped
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 red onion, finely diced
  • 3 cloves garlic, minced
  • 1 lemon, juiced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of dried oregano or sumac

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Scrub the sweet potatoes under cold water and pat them dry.
  3. Prick each sweet potato all over with a fork.
  4. Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, until fork-tender.
  5. Heat a tablespoon of olive oil in a skillet over medium heat.
  6. Add the diced red onion and sauté for 3-5 minutes.
  7. Include minced garlic and cook for another minute.
  8. Stir in the fresh spinach and cook until wilted.
  9. Toss in the chickpeas, sun-dried tomatoes, and olives, and season.
  10. Remove from heat and fold in feta, lemon juice, and parsley.
  11. Slice each sweet potato lengthwise and fluff the flesh.
  12. Spoon the filling into each sweet potato half.
  13. Return to the oven for 5-10 minutes, if desired.
  14. Drizzle with olive oil, garnish with parsley, and serve warm.

Notes

For a vegan option, omit feta or use a plant-based alternative. You can also experiment with different fillings or toppings.

Nutrition

Find it online: https://cookingtrack.com/mediterranean-stuffed-sweet-potatoes-delicious-nutritious/