Mediterranean Stuffed Sweet Potatoes
Sweet potatoes stuffed with chickpeas, feta, and fresh vegetables, capturing the essence of Mediterranean flavors.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup feta cheese, crumbled
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1 small red onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and poke holes in them with a fork.
- Place the sweet potatoes on a baking sheet and bake for 45-60 minutes until tender.
- In a skillet, heat olive oil over medium heat and add the chopped garlic and red onion.
- Add the chickpeas, spinach, and cherry tomatoes to the skillet.
- Remove the sweet potatoes from the oven and let them cool slightly.
- Cut open the sweet potatoes and fluff the insides with a fork.
- Spoon the chickpea mixture into each sweet potato and top generously with crumbled feta cheese.
- Serve your Mediterranean stuffed sweet potatoes warm.
Notes
These stuffed sweet potatoes can be paired with a light salad or tzatziki and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 380
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg