Go Back
For Mediterranean stuffed sweet potatoes, you need fresh and wholesome ingredients. Here’s the list: - 2 large sweet potatoes - 1 cup cooked quinoa - 1 cup canned chickpeas, rinsed and drained - 1 cup cherry tomatoes, halved - 1/2 cup feta cheese, crumbled - 1/4 cup kalamata olives, sliced - 1/4 cup red onion, finely chopped - 2 tablespoons olive oil - 1 tablespoon lemon juice - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh parsley for garnish Each ingredient plays a key role in creating the flavors of this dish. Sweet potatoes provide a soft, sweet base. Quinoa adds protein and a nice texture. Chickpeas give heartiness, while cherry tomatoes and red onion add freshness. Feta cheese and olives bring salty, tangy notes. Olive oil and lemon juice brighten the flavors. Garlic powder, salt, and pepper enhance everything. Fresh parsley makes it look beautiful and adds an herbaceous touch. Gather all these ingredients to make your cooking experience smooth and fun! {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This heat helps cook the sweet potatoes evenly. Next, wash the sweet potatoes well under cold water. Use a fork to poke several holes in each potato. This step lets steam escape while baking. Now, place the sweet potatoes on a baking sheet. Bake them for 45 to 60 minutes. They are ready when a fork easily pierces them. While the sweet potatoes bake, it's time to make the filling. In a large bowl, combine 1 cup of cooked quinoa and 1 cup of rinsed chickpeas. Add in 1 cup of halved cherry tomatoes, ½ cup of crumbled feta cheese, ¼ cup of sliced kalamata olives, and ¼ cup of finely chopped red onion. Drizzle the mix with 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Sprinkle in 1 teaspoon of garlic powder along with salt and pepper to taste. Stir everything together until well mixed. Once the sweet potatoes are done, take them out of the oven. Let them cool for a few minutes. Then, cut each sweet potato in half lengthwise. Use a fork to fluff the sweet potato flesh gently. Be careful not to break the skin. Now, spoon the Mediterranean filling generously into each half. Place the stuffed sweet potatoes back in the oven for 10 more minutes. This step warms up the filling. Finally, remove them from the oven. Sprinkle fresh parsley on top before serving them warm. Enjoy your tasty dish! To start, pick large sweet potatoes. They cook better and hold more filling. Wash them well and poke holes with a fork. This helps steam escape. Preheat your oven to 400°F (200°C). Bake the sweet potatoes for 45-60 minutes. They should feel soft when you pierce them with a fork. Let them cool slightly before cutting. This ensures the filling stays inside. To make the filling extra tasty, use fresh ingredients. Combine cooked quinoa, chickpeas, and halved cherry tomatoes in a bowl. Add crumbled feta cheese and sliced kalamata olives for a salty kick. Finely chopped red onion adds crunch and zest. Drizzle olive oil and lemon juice over the mix. Sprinkle in garlic powder, salt, and pepper. This blend gives a rich, Mediterranean flavor. Garnishing makes your dish look beautiful. After baking, sprinkle fresh parsley on top. It adds a pop of color and freshness. You can also add extra feta for a creamy touch. Serve the stuffed sweet potatoes warm. This makes them even more inviting. A well-garnished dish impresses everyone at the table. Pro Tips Choose the Right Sweet Potatoes: Look for sweet potatoes with smooth skin and no blemishes for the best flavor and texture. Customize Your Filling: Feel free to add other ingredients like spinach, artichokes, or nuts for added flavor and texture. Serve with a Sauce: Drizzle some tahini or yogurt sauce on top for an extra layer of creaminess and flavor. Perfectly Cooked Sweet Potatoes: To check if sweet potatoes are done, insert a fork; it should slide in easily without resistance. {{image_2}} You can change the stuffing to suit your taste. Try using brown rice or farro instead of quinoa. Both add a nice texture. You can also mix in roasted bell peppers or spinach for extra color and flavor. If you love spices, add some cumin or smoked paprika to the filling. These spices give your dish a warm, rich taste. For a vegan version, simply skip the feta cheese. You can replace it with mashed avocado or a nut-based cheese. Some brands make great vegan feta that has a similar flavor. Also, make sure to use a vegan-friendly quinoa. This keeps your meal plant-based and delicious. You can switch up the cheese to find your favorite flavor. Goat cheese adds a tangy kick. Mozzarella melts beautifully and gives a creamy texture. If you want something sharp, try using aged cheddar. Each cheese brings a new taste experience to your sweet potatoes. Feel free to experiment! Store leftover Mediterranean stuffed sweet potatoes in an airtight container. They last for up to four days in the fridge. Make sure to cool them before sealing. This helps keep moisture at bay and prevents sogginess. You can freeze these stuffed sweet potatoes for longer storage. Wrap each one tightly in plastic wrap and then place them in a freezer bag. They can last up to three months in the freezer. Thaw in the fridge before reheating for the best texture. To reheat, you can use the oven or microwave. For the oven, set it to 350°F (175°C). Place the stuffed sweet potatoes on a baking sheet and heat for about 15-20 minutes. If using a microwave, cover them with a damp paper towel and heat in 1-minute intervals until warm. Enjoy your tasty dish! To make Mediterranean stuffed sweet potatoes, first bake the sweet potatoes. Preheat your oven to 400°F (200°C). Wash the sweet potatoes and poke holes in them. Bake for about 45-60 minutes until tender. While they bake, mix your filling. In a bowl, combine cooked quinoa, chickpeas, cherry tomatoes, feta cheese, olives, and red onion. Add olive oil, lemon juice, garlic powder, salt, and pepper. Stir well. After baking, cut the sweet potatoes in half. Fluff the insides and fill them with the mixture. Bake again for 10 minutes. Garnish with parsley before serving. Mediterranean stuffed sweet potatoes are packed with nutrients. Sweet potatoes are high in fiber and vitamins A and C. Quinoa adds protein and essential amino acids. Chickpeas provide protein and iron. Feta cheese offers calcium but watch for salt content. Tomatoes add antioxidants. This dish is balanced and filling. Yes, you can use other vegetables in the stuffing. Zucchini, bell peppers, or spinach are great choices. Just chop them finely. You can roast or sauté them first for extra flavor. Feel free to mix and match based on what you like. Stuffed sweet potatoes last about 3 to 5 days in the fridge. Store them in an airtight container to keep them fresh. Reheat in the oven or microwave before eating. Just ensure they're heated through. Mediterranean stuffed sweet potatoes combine great flavors and nutrients. We explored the key ingredients, step-by-step prep, and cooking tips. It’s a fun and simple dish to make, with room for your personal touch. Try different fillings or toppings to make it your own. Remember, you can store them in the fridge or freezer for later meals. Enjoy this healthy dish that tastes amazing and fills you up.

Mediterranean Stuffed Sweet Potatoes

Delicious sweet potatoes filled with a Mediterranean-inspired quinoa and chickpea mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 large sweet potatoes
  • 1 cup cooked quinoa
  • 1 cup canned chickpeas, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup kalamata olives, sliced
  • 0.25 cup red onion, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • for garnish fresh parsley

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Wash the sweet potatoes thoroughly and poke several holes in each with a fork. Place them on a baking sheet.
  • Bake the sweet potatoes in the preheated oven for 45-60 minutes, or until they are tender when pierced with a fork.
  • While the sweet potatoes are baking, prepare the stuffing. In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, feta cheese, olives, and red onion.
  • Drizzle the mixture with olive oil and lemon juice; add garlic powder and season with salt and pepper. Stir until well combined.
  • Once the sweet potatoes are cooked, remove them from the oven and allow them to cool slightly. Cut each sweet potato in half lengthwise.
  • Use a fork to gently fluff the sweet potato flesh while keeping the skin intact.
  • Spoon the Mediterranean filling generously into each sweet potato half.
  • Place the stuffed sweet potatoes back in the oven for another 10 minutes to heat everything through.
  • Remove from the oven, sprinkle with fresh parsley, and serve warm.

Notes

Feel free to add more vegetables or spices to the filling as desired.
Keyword chickpeas, quinoa, stuffed, sweet potatoes, vegetarian