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Two beautifully prepared vegetarian stuffed sweet potatoes on a rustic plate, showcasing the colorful chickpea and vegetable filling.

Mediterranean Stuffed Sweet Potatoes: A Flavorful Weeknight Meal

Discover how to make the best Mediterranean Stuffed Sweet Potatoes! This healthy and easy recipe features tender sweet potatoes packed with a savory filling of chickpeas, feta, and fresh veggies, all topped with a creamy lemon-tahini dressing.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium sweet potatoes scrubbed clean
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
For the Chickpea Filling
  • 1 can (15-ounce) chickpeas rinsed and drained
  • 1/2 cup red onion finely chopped
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/2 cup Kalamata olives pitted and halved
  • 1/2 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped
For the Lemon-Tahini Dressing
  • 1/4 cup tahini
  • 3 tbsp lemon juice freshly squeezed
  • 1 clove garlic minced
  • 1 tsp maple syrup
  • 3-4 tbsp water to thin

Equipment

  • 1 Baking sheet
  • 2 Mixing Bowls

Instructions
 

  1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, rub with olive oil, salt, and pepper. Place on a baking sheet and bake for 45-60 minutes until tender.
  2. While the potatoes bake, combine chickpeas, red onion, cucumber, cherry tomatoes, and Kalamata olives in a medium bowl.
  3. In a small bowl, whisk together tahini, lemon juice, minced garlic, and maple syrup. Slowly whisk in water until the dressing is smooth and pourable.
  4. Slice the cooked sweet potatoes open lengthwise and fluff the insides with a fork. Spoon the chickpea mixture into each potato. Drizzle with tahini dressing, then top with crumbled feta and fresh parsley before serving.

Notes

Storage: Store the baked sweet potatoes, filling, and dressing separately in airtight containers in the fridge for up to 4 days for best results.
Vegan Option: To make this recipe vegan, simply omit the feta cheese or substitute with a dairy-free alternative.
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