Description
Roasted sweet potatoes stuffed with a tangy, herb-packed chickpea filling, perfect for meal prep and weeknight dinners.
Ingredients
- 4 medium sweet potatoes (about 2 pounds)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp extra-virgin olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/3 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese
- 2 tbsp fresh parsley, chopped
- Juice of 1 lemon
- Salt and black pepper to taste
- Optional: a drizzle of tahini or plain yogurt for serving
Instructions
- Preheat your oven to 425°F (220°C). Wash sweet potatoes and pat dry.
- Prick each sweet potato a few times with a fork, rub with 1 tbsp olive oil, and place on a baking sheet. Roast for 40–50 minutes until tender when pierced with a fork.
- While the potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat. Add chopped onion and cook until soft, about 4 minutes.
- Add chickpeas, smoked paprika, cumin, salt, and pepper. Cook, stirring occasionally, until chickpeas are warmed through and slightly crisped, about 5–7 minutes.
- In a bowl, mix cherry tomatoes, cucumber, olives, lemon juice, parsley, and crumbled feta. Fold in the warm chickpeas.
- When sweet potatoes are done, make a lengthwise slit and gently push ends to open. Spoon the chickpea and vegetable mixture generously into each potato.
- Drizzle with tahini or a spoonful of yogurt if using. Serve warm and garnish with extra parsley or a sprinkle of smoked paprika.
Notes
Choose similar-sized sweet potatoes for even roasting. Optionally, add cooked quinoa or grilled chicken for more protein.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean