Description
Roasted sweet potatoes stuffed with a vibrant Mediterranean mixture of chickpeas, tomatoes, cucumbers, olives, and feta, finished with a lemony tahini drizzle. A wholesome and flavor-packed vegetarian meal.
Ingredients
- 4 medium sweet potatoes
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup kalamata olives, sliced
- 1/3 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1-2 tbsp warm water (to thin sauce)
Instructions
- Preheat oven to 400°F (200°C).
- Rub sweet potatoes with olive oil, salt, and pepper. Pierce with a fork.
- Place on a baking sheet and roast for 40-50 minutes until tender.
- In a bowl, combine chickpeas, tomatoes, cucumber, red onion, olives, feta, and parsley.
- In a small bowl, whisk tahini, lemon juice, and warm water until smooth.
- Slice open roasted sweet potatoes and fluff the insides with a fork.
- Fill each sweet potato generously with Mediterranean mixture.
- Drizzle with tahini sauce and serve warm.
Notes
- Add grilled chicken for extra protein.
- Use dairy-free feta for a vegan option.
- Roast chickpeas with spices for added crunch.
- Best enjoyed fresh but can be stored refrigerated for 2 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean