Mediterranean Stuffed Sweet Potato (with Feta)
A roasted sweet potato stuffed with a fresh Mediterranean chickpea salad, briny olives, crisp veggies, and crumbled feta. Bright, balanced, and satisfying without any heavy sauces.
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
Keep the filling chunky for the best texture contrast.
Add avocado for extra richness if you want.
This holds well for meal prep—store filling separately and assemble fresh!
Add avocado for extra richness if you want.
This holds well for meal prep—store filling separately and assemble fresh!