Mediterranean Stuffed Sweet Potatoes

Mediterranean stuffed sweet potatoes combine roasted sweet potatoes with a lively filling of chickpeas, cherry tomatoes, cucumber, red onion, olives, parsley, and feta for a fresh vegetarian twist. Each potato is sliced, fluffed, and mounded with a tangy lemon-herb mixture, then finished with a drizzle of olive oil. Enjoy these boats as a healthy, satisfying lunch or dinner that’s bursting with color and flavors. Perfect for sharing at gatherings or elevating a regular weeknight meal, these boats are both nutritious and appealing for vegetarians and anyone seeking wholesome Mediterranean fare. These Mediterranean stuffed sweet potatoes transform humble sweet potatoes into a vibrant, nutritious meal that satisfies both the eyes and appetite. The contrast between the sweet, tender potatoes and the savory, tangy Mediterranean filling creates a perfect harmony of flavors that feels both indulgent and wholesome.

Ingredients:
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 Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roast Sweet Potatoes: Prick the sweet potatoes several times with a fork. Place them on the prepared baking sheet and bake for 40 to 50 minutes, or until they are fork-tender.
Assemble the Filling: While the sweet potatoes are roasting, combine the rinsed chickpeas, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and optional chopped mint in a large bowl.
Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
Dress the Filling: Pour the prepared dressing over the filling mixture and toss gently to coat all ingredients.
Prepare Sweet Potatoes for Stuffing: Once the sweet potatoes are cooked, allow them to cool slightly. Slice each potato lengthwise down the center, taking care not to cut all the way through. Gently fluff the interior flesh with a fork.
Stuff and Serve: Generously fill each prepared sweet potato half with the Mediterranean mixture. Serve the stuffed sweet potato boats immediately.

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