Description
A vibrant and satisfying dish featuring roasted sweet potatoes filled with chickpeas, fresh vegetables, olives, and feta.
Ingredients
Scale
- 4 medium sweet potatoes, scrubbed
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely diced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped (optional)
- 1 cup canned chickpeas, rinsed and drained
- 1/4 cup Kalamata olives, pitted and sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
- 1/2 cup feta cheese, crumbled
Instructions
- Preheat your oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the sweet potatoes: Prick each sweet potato several times with a fork and bake for 40 to 50 minutes, or until fork-tender.
- Mix the filling: Combine chickpeas, cherry tomatoes, cucumber, red onion, olives, feta, parsley, and mint in a large bowl.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Combine and coat: Drizzle the dressing over the filling and toss gently to mix.
- Assemble the sweet potato boats: Slice each sweet potato open and fluff the flesh to create space for filling.
- Fill with Mediterranean goodness: Top each sweet potato half with the prepared filling and serve immediately.
Notes
For added protein, pair with grilled chicken or fish. Leftovers can be stored in an airtight container in the fridge for 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 30mg