Description
Mediterranean Stuffed Sweet Potato Boats loaded with roasted sweet potatoes, fresh veggies, chickpeas, feta, and a creamy lemon herb yogurt drizzle—perfect for a healthy, satisfying meal.
Ingredients
2 large sweet potatoes
2 tablespoons olive oil
Salt and black pepper to taste
1 cup cooked chickpeas, drained
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, finely sliced
1/2 cup feta cheese, crumbled
1/2 cup kalamata olives, sliced
Fresh parsley for garnish
1/2 cup Greek yogurt
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
1 clove garlic, minced
1 tablespoon fresh dill or parsley, chopped
Salt and black pepper to taste
Instructions
1. Preheat oven to 200°C (400°F).
2. Pierce sweet potatoes with a fork, rub with olive oil, salt, and pepper.
3. Bake for 40–50 minutes until tender.
4. Slice open and fluff the inside with a fork.
5. In a bowl, mix chickpeas, tomatoes, cucumber, red onion, olives, and feta.
6. Stuff the sweet potatoes with the mixture.
7. Whisk yogurt, olive oil, lemon juice, zest, garlic, herbs, salt, and pepper to make the drizzle.
8. Spoon over stuffed sweet potatoes.
9. Garnish with fresh parsley and serve warm.
Notes
Roast sweet potatoes until fully tender for the best texture.
Keep the filling fresh by mixing it just before serving.
Store components separately in the fridge for up to 3 days.
Reheat potatoes in the oven and add toppings after warming.
Add avocado or grilled chicken for extra richness and protein.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dinner / Healthy
- Method: Baking
- Cuisine: Mediterranean