Description
Roasted sweet potatoes stuffed with a fresh, vibrant Mediterranean chickpea salad and creamy feta.
Ingredients
Scale
- 4 Sweet potatoes
- 1 can Chickpeas (drained & rinsed)
- 1 cup Feta cheese (crumbled)
- 1 cup Cherry tomatoes (halved)
- 1 Cucumber (diced)
- 1/2 cup Kalamata olives (sliced)
- 1/2 Red onion (finely diced)
- 1/4 cup Fresh parsley (chopped)
- 2 tbsp Olive oil
- 2 tbsp Lemon juice
- 2 cloves Garlic (minced)
- Salt & black pepper to taste
- Smoked paprika (optional)
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and roast for 40–45 minutes until tender.
- While baking, combine chickpeas, cherry tomatoes, cucumber, olives, red onion, and parsley in a bowl.
- Whisk olive oil, lemon juice, garlic, salt, and pepper to create a bright dressing; toss with salad mixture.
- Once sweet potatoes are soft, slice in half lengthwise and gently fluff the centers with a fork.
- Drizzle lightly with olive oil and sprinkle with salt and smoked paprika.
- Spoon the Mediterranean salad generously into each sweet potato half.
- Finish with crumbled feta and extra parsley before serving.
Notes
- For a vegan option, omit the feta cheese or use a plant-based alternative.
- Feel free to add other vegetables to the salad, such as bell peppers or spinach.
- These sweet potato boats can be served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 half
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 10mg