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
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prick the sweet potatoes several times with a fork.
- Place the sweet potatoes on the prepared baking sheet and bake for 40 to 50 minutes, until they are fork-tender.
- In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and optional mint.
- In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Pour over the filling and toss to combine.
- Once the sweet potatoes are cooked, allow them to cool slightly and slice each potato lengthwise down the center.
- Gently fluff the flesh with a fork and fill each half with the Mediterranean mixture. Serve immediately.
Notes
Consider using local sweet potatoes for better flavor. Feel free to customize your filling.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sweet potato half
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 30mg