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Mediterranean stuffed sweet potatoes with colorful vegetables and toppings

Mediterranean Stuffed Sweet Potatoes

These stuffed sweet potatoes are bursting with vibrant Mediterranean flavors, making them a healthy, satisfying meal that’s perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Healthy, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the sweet potatoes
  • 4 medium sweet potatoes, scrubbed
For the filling
  • 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) Omit for non-vegan version
  • 1 cup canned chickpeas, rinsed and drained Can use pre-cooked canned chickpeas
  • 1/4 cup Kalamata olives, pitted and sliced Substitutes include green olives or capers
  • 1/2 cup feta cheese, crumbled Replace with goat cheese or nutritional yeast for vegan
For the dressing
  • 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

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Prick each sweet potato several times with a fork and place them on the sheet. Bake for 40 to 50 minutes until they are fork-tender.
Filling preparation
  1. While the potatoes are roasting, combine chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and optional mint in a large bowl.
  2. In a separate bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  3. Pour the dressing over the filling mixture, tossing gently to coat everything evenly.
Assembly
  1. Once the sweet potatoes are cooked and slightly cooled, slice each one lengthwise down the center and fluff the interior flesh with a fork.
  2. Generously fill each sweet potato half with the Mediterranean mixture and serve immediately for best flavor.

Notes

Store unfilled sweet potatoes or filling separately in airtight containers in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) until warmed through. For longer storage, freeze the filling separately.