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Mediterranean Stuffed Sweet Potatoes

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A delicious and nutritious dish featuring roasted sweet potatoes stuffed with a vibrant Mediterranean filling of chickpeas, feta, olives, and fresh vegetables.

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 the oven to 400°F (200°C).
  2. Scrub the sweet potatoes under cold water, pat them dry, and prick them with a fork. Bake for 45-60 minutes until fork-tender.
  3. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the finely diced red onion and sauté for 3-5 minutes.
  4. Add the minced garlic and cook for another minute until fragrant.
  5. Stir in the fresh spinach and wilt for about 2-3 minutes.
  6. Stir in the drained chickpeas, chopped sun-dried tomatoes, and chopped Kalamata olives. Season with salt, black pepper, and dried oregano.
  7. Remove from heat and fold in the crumbled feta cheese, fresh lemon juice, and chopped parsley.
  8. Slice each sweet potato lengthwise and fluff the flesh with a fork.
  9. Spoon the Mediterranean filling into each sweet potato half.
  10. Return the stuffed sweet potatoes to the oven for another 5-10 minutes to heat through.
  11. Drizzle with extra virgin olive oil, garnish with fresh parsley, and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best flavor, use fresh herbs wherever possible.

Nutrition

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

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