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Mediterranean Stuffed Sweet Potatoes

Mediterranean stuffed sweet potatoes topped with chickpeas, spinach, feta cheese, and lemon-herb drizzle on a white plate
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Fluffy roasted sweet potatoes loaded with chickpeas, spinach, and sun-dried tomatoes, topped with a creamy lemon-herb drizzle and tangy feta. A healthy, gluten-free Mediterranean dinner that is as satisfying as it is colorful.

Ingredients

Scale
  • 4 medium sweet potatoes, similar in size
  • 1 tablespoon olive oil
  • 1 can (15-ounce) chickpeas, rinsed and drained
  • 1 cup fresh spinach
  • 1/3 cup sun-dried tomatoes in oil, drained and chopped
  • 1/2 red onion, finely diced
  • 1/4 cup crumbled feta cheese (omit or use plant-based for vegan)
  • 1/4 cup plain Greek yogurt, full-fat preferred (or dairy-free alternative)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Wash and dry sweet potatoes. Pierce each several times with a fork, rub with olive oil and a pinch of salt.
  3. Place on a baking sheet and roast for 45 to 60 minutes until a fork slides into the thickest part without resistance.
  4. While potatoes roast, whisk together Greek yogurt, lemon juice, dill, parsley, garlic, salt, and pepper in a small bowl. Refrigerate until ready to use.
  5. In a medium bowl, combine chickpeas, sun-dried tomatoes, and red onion. Toss and set aside at room temperature.
  6. Let cooked sweet potatoes rest 5 minutes. Slice open lengthwise and fluff the inside flesh with a fork without tearing through the skin.
  7. Add fresh spinach to the chickpea bowl and toss. The warmth will soften the spinach slightly.
  8. Spoon the chickpea and spinach filling into each sweet potato.
  9. Drizzle the cold lemon-herb sauce over the top of each stuffed sweet potato.
  10. Garnish with crumbled feta and fresh herbs. Serve immediately.

Notes

  • Make the drizzle first and refrigerate it while the potatoes roast. It tastes best served cold against the warm potato.
  • For a fully vegan version, omit feta or use plant-based feta and swap Greek yogurt for a dairy-free alternative.
  • Roast the sweet potatoes and prep the filling and drizzle up to 2 days ahead. Store separately and assemble when ready to serve.
  • Add red pepper flakes, chopped olives, artichoke hearts, or roasted red peppers for extra variety.

Nutrition

Find it online: https://www.benefitiany.com/mediterranean-stuffed-sweet-potatoes/