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Mediterranean Stuffed Sweet Potato Boats

Roasted sweet potatoes filled with chickpeas, cherry tomatoes, olives, and feta, seasoned with Mediterranean spices.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mediterranean, Vegetarian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potatoes
  • 4 medium sweet potatoes scrubbed
  • 1 tbsp olive oil
  • salt and pepper to taste
Stuffing
  • 1 can chickpeas 15 oz, drained and rinsed
  • 1 cup cherry tomatoes halved
  • 0.5 cup red onion finely chopped
  • 0.33 cup Kalamata olives sliced
  • 0.5 cup feta cheese crumbled
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 tbsp olive oil
Garnish
  • 2 tbsp fresh parsley chopped
  • lemon wedges optional

Equipment

  • Baking sheet
  • Skillet
  • Mixing bowls
  • Knife

Method
 

  1. Preheat oven to 400°F (200°C). Rub sweet potatoes with olive oil, salt, and pepper, pierce with fork, roast 35–40 minutes until tender.
  2. Heat olive oil in a skillet, sauté garlic and red onion 2–3 minutes.
  3. Add chickpeas, cherry tomatoes, olives, smoked paprika, oregano, salt, and pepper. Cook 5–7 minutes.
  4. Slice roasted sweet potatoes lengthwise, scoop center slightly, fill with chickpea mixture.
  5. Sprinkle feta cheese, garnish with parsley and lemon wedges, serve warm.

Notes

Make ahead by roasting sweet potatoes in advance. Store leftovers in fridge 3–4 days.