A roasted sweet potato on its own is fine, but why have a plain potato when you can jazz it up by stuffing it full of really delicious veggies? Filling it is the way to go.
Chickpeas make it filling enough to actually count as a meal too. Cucumber and tomato bring in freshness and a little crunch. Olives add that sharp, salty bite, and the feta carries that through in a creamier way without turning the whole thing heavy. It gives that tried and true mediterranean flavor combo that you likely know well and love deeply. Once it hits the warm potato, it softens just slightly but still keeps its texture, which is just perfection if you ask me!
There’s no real dressing here, just olive oil and lemon. That’s all it needs and listen – sometimes you need a down and dirty version of a dressing and that quick style pairs nicely with this. It keeps everything light and lets the ingredients do their job without getting lost.
Warm and soft from the potato, cool and crisp on top. Sweet, salty, fresh, all in the same bite. It doesn’t feel like you’re eating a “healthy option” (you know what I mean), it just feels like a balanced meal.
When it comes to leftovers, it’s easy with a little foresight. Keep the filling in the fridge and assemble when you’re ready. Quick lunch, easy dinner, or something in between when you don’t feel like cooking — enjoy!
Mediterranean Stuffed Sweet Potato (with Feta)
Equipment
- Baking sheet
- Knife
- Mixing bowl
- Spoon
Ingredients
For Sweet Potatoes:
- 2 medium sweet potatoes
- 2 tsp olive oil
- Salt
For Filling:
- 1 cup chickpeas drained and rinsed
- 1/2 cup cucumber small diced
- 1/2 cup cherry tomatoes chopped
- 1/4 cup kalamata olives sliced
- 2 tbsp red onion finely diced
- 2 tbsp fresh parsley chopped
- 1/3 cup crumbled feta
- 1 tbsp olive oil
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Rub sweet potatoes with olive oil and sprinkle with salt.
- Place on a baking sheet and roast for 45–50 minutes, until fork tender.
- In a mixing bowl, combine chickpeas, cucumber, tomatoes, olives, red onion, parsley, and feta.
- Drizzle with olive oil and lemon juice.
- Season with salt and pepper, then toss gently to combine.
- Slice open the roasted sweet potatoes and lightly fluff the inside with a fork.
- Spoon the Mediterranean mixture generously into each sweet potato.
- Add an extra squeeze of lemon, a drizzle of olive oil, or more feta if desired. Serve warm.
Notes
Add avocado for extra richness if you want.
This holds well for meal prep—store filling separately and assemble fresh!