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Loaded Mediterranean Stuffed Sweet Potatoes

Roasted sweet potatoes stuffed with Mediterranean chickpeas, fresh vegetables, feta cheese, and a creamy lemon tahini sauce.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mediterranean
Calories: 380

Ingredients
  

  • 4 sweet potatoes medium
  • 2 tbsp olive oil
  • 1.5 cups chickpeas canned, drained
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 0.5 cup feta cheese crumbled
  • 0.33 cup tahini
  • 2 tbsp lemon juice fresh

Equipment

  • Baking sheet
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Pierce sweet potatoes and rub with olive oil, salt, and pepper.
  2. Roast sweet potatoes for 45–50 minutes until tender.
  3. Season chickpeas and roast for 20–25 minutes until lightly crisp.
  4. Whisk tahini, lemon juice, garlic, salt, and water to make sauce.
  5. Split sweet potatoes, stuff with toppings, drizzle with sauce, and serve.

Notes

This recipe is vegetarian and easily made vegan by omitting feta.