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Loaded Mediterranean Stuffed Sweet Potatoes

Baked sweet potatoes stuffed with a vibrant, fresh salad of chickpeas, tomatoes, cucumber, olives, and feta cheese, tossed in a zesty lemon-herb dressing.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Baked Sweet Potatoes
  • 4 medium sweet potatoes scrubbed and dried
  • 1 tbsp olive oil
Mediterranean Filling
  • 1 can (15 oz) chickpeas rinsed and drained
  • 1 cup cherry tomatoes halved (red and yellow)
  • 1 medium cucumber diced
  • 0.5 cup red onion finely diced
  • 0.5 cup Kalamata olives pitted and sliced
  • 0.75 cup feta cheese crumbled
  • 0.25 cup fresh parsley chopped
Lemon-Herb Dressing
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 clove garlic minced
  • 1 tsp dried oregano

Equipment

  • Baking sheet
  • Mixing bowls
  • Whisk
  • Chef's knife
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, rub with oil, and bake for 45-60 minutes until tender.
  2. In a small bowl, whisk together all dressing ingredients.
  3. In a large bowl, combine chickpeas, tomatoes, cucumber, red onion, olives, parsley, and half the feta. Toss with the dressing.
  4. Slice cooked sweet potatoes open lengthwise and fluff the insides with a fork. Season with salt and pepper.
  5. Fill each potato generously with the salad mixture. Top with remaining feta and herbs.
  6. Serve immediately.

Notes

For meal prep, store baked potatoes and the undressed salad separately in the fridge. Reheat potato and dress salad just before serving.