Sweet potatoes filled with chickpeas, veggies, feta, and fresh herbs for a bright Mediterranean-inspired main dish.
# Components:
→ Produce
01 - 4 medium sweet potatoes, scrubbed
02 - 1 cup cherry tomatoes, halved
03 - 1/2 cup cucumber, diced
04 - 1/4 cup red onion, finely diced
05 - 2 tbsp fresh parsley, chopped
06 - 1 tbsp fresh mint, chopped (optional)
→ Pantry
07 - 1 cup canned chickpeas, rinsed and drained
08 - 1/4 cup Kalamata olives, pitted and sliced
09 - 2 tbsp extra virgin olive oil
10 - 1 tbsp lemon juice
11 - 1 clove garlic, minced
12 - 1/2 tsp dried oregano
13 - Salt and black pepper, to taste
→ Dairy
14 - 1/2 cup feta cheese, crumbled
# Directions:
01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - 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.
03 - 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.
04 - In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
05 - Pour the prepared dressing over the filling mixture and toss gently to coat all ingredients.
06 - 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.
07 - Generously fill each prepared sweet potato half with the Mediterranean mixture. Serve the stuffed sweet potato boats immediately.
