Description
A flavorful and nutritious Mediterranean Stuffed Sweet Potatoes recipe that combines tender roasted sweet potatoes with a refreshing quinoa and chickpea salad, flavored with olives, feta, and a zesty lemon-oregano dressing. Perfect as a wholesome vegetarian meal or side dish.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes
Stuffing
- 1 cup cooked quinoa
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly and pierce each one several times with a fork. This helps steam escape during roasting.
- Roast Sweet Potatoes: Place the sweet potatoes on a baking sheet lined with parchment paper and bake for 45-60 minutes until they are soft and tender when pierced with a fork. Allow them to cool slightly.
- Combine Filling Ingredients: In a large bowl, mix the cooked quinoa, chickpeas, cherry tomatoes, diced cucumber, finely chopped red onion, Kalamata olives, crumbled feta cheese, and chopped fresh parsley until evenly combined.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper. Drizzle this dressing over the quinoa mixture and gently stir until well coated.
- Prepare Sweet Potato Halves: Once cooled enough to handle, cut each sweet potato lengthwise in half. Use a fork to slightly mash the flesh inside, creating a shallow well for the stuffing.
- Stuff Sweet Potatoes: Spoon the Mediterranean quinoa filling generously into each sweet potato half without overfilling.
- Optional Final Baking: If desired, return the stuffed sweet potatoes to the oven for an additional 10 minutes to warm through and crisp the tops slightly.
- Serve: Serve the stuffed sweet potatoes warm, garnished with extra fresh parsley if preferred.
Notes
- You can prepare the quinoa ahead to save time.
- Adjust the lemon juice and oregano in the dressing to your taste.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- To add extra protein, consider adding grilled chicken or tofu.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
