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Mediterranean stuffed sweet potatoes garnished with herbs and feta cheese

Mediterranean Stuffed Sweet Potatoes

A colorful and protein-rich vegetarian meal featuring roasted sweet potatoes filled with a tangy chickpea salad, perfect for quick weeknight dinners or casual brunches.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean, Vegetarian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the sweet potatoes
  • 4 medium sweet potatoes, scrubbed
For the Mediterranean filling
  • 1 cup cherry tomatoes, halved
  • 0.5 cup cucumber, diced (English cucumber keeps the filling crisp)
  • 0.25 cup red onion, finely diced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh mint, chopped (optional) Brightens the mixture
  • 1 cup canned chickpeas, rinsed and drained
  • 0.25 cup Kalamata olives, pitted and sliced Can substitute with green olives
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice (freshly squeezed if possible)
  • 1 clove garlic, minced
  • 0.5 tsp dried oregano
  • Salt and black pepper, to taste
  • 0.5 cup feta cheese, crumbled Can be substituted with crumbled goat cheese or dairy-free feta

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prick each sweet potato several times with a fork. Place them on the prepared sheet.
  3. Roast for 40 to 50 minutes, or until a fork slides easily into the center and the skin is tender.
Filling
  1. While the potatoes roast, combine chickpeas, halved cherry tomatoes, diced cucumber, red onion, sliced Kalamatas, feta, parsley, and optional mint in a large bowl.
  2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
  3. Pour the dressing over the filling and toss gently to coat. Taste and adjust seasoning—add more lemon or salt as needed.
Assembly
  1. When the potatoes are done, let them cool slightly. Slice each potato lengthwise without cutting all the way through.
  2. Fluff the interior with a fork to create space for the filling.
  3. Spoon the Mediterranean mixture generously into each sweet potato and serve immediately.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 62gProtein: 13gFat: 18gSaturated Fat: 6gSodium: 600mgFiber: 10gSugar: 5g

Notes

Refrigerate leftovers in an airtight container for up to 3–4 days. Store the filling separately from the roasted potatoes to keep textures bright. Reheat the assembled potato in a 350°F (175°C) oven for 10–15 minutes until warmed through, or microwave for 1–2 minutes. For freezing, only freeze the roasted potatoes without filling for up to 3 months.

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