Mediterranean Stuffed Sweet Potatoes
Baked sweet potatoes stuffed with roasted chickpeas, fresh veggies, hummus, and feta for an easy healthy oven dinner. Vibrant flavors in under an hour.
Equipment
- Baking sheet
- Skillet
- Knife and cutting board
- Oven
Ingredients
- 4 medium sweet potatoes scrubbed and patted dry
- 15 oz can chickpeas drained and rinsed
- 1 cup cherry tomatoes halved
- 1 large cucumber diced
- 0.5 cup Kalamata olives pitted and sliced
- 0.5 cup crumbled feta cheese omit for vegan
- 0.5 cup hummus
- 0.25 cup tzatziki or vegan alternative
- 2 tablespoons olive oil divided
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 cloves garlic minced
- 1 lemon juice of
- 0.25 cup fresh parsley chopped
- Salt and black pepper to taste
- 0.25 teaspoon red pepper flakes optional
Instructions
- Preheat oven to 400°F (200°C). Poke sweet potatoes with a fork, rub with 1 tbsp olive oil, salt, and pepper. Bake on rack for 45 minutes until tender.
- Heat remaining olive oil in skillet over medium. Add chickpeas, garlic, cumin, paprika, and red pepper flakes. Sauté 5-7 minutes until crispy.
- Slice open baked sweet potatoes. Fluff insides. Spread hummus in each.
- Top with roasted chickpeas, tomatoes, cucumber, olives, and feta. Drizzle tzatziki and lemon juice. Garnish with parsley.
- Serve warm. Enjoy your Mediterranean stuffed sweet potatoes!
Notes
- Roast chickpeas extra for crispiness.
- Omit feta for vegan version.
- Store leftovers in fridge up to 4 days.
- Microwave potatoes 3 min first to speed baking.