Description
Deliciously vibrant sweet potatoes stuffed with chickpeas, feta cheese, and fresh vegetables, drizzled with a tangy yogurt sauce.
Ingredients
Scale
- 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
- Preheat your oven to 200°C (400°F).
- Pierce each sweet potato with a fork and rub them with olive oil, salt, and pepper.
- Place the sweet potatoes on a baking sheet and bake for 40–50 minutes until tender.
- Slice open the sweet potatoes and fluff their insides.
- Combine chickpeas, cherry tomatoes, cucumber, red onion, olives, and feta in a bowl.
- Stuff the sweet potatoes with the chickpea mixture.
- Whisk together yogurt, olive oil, lemon juice, lemon zest, garlic, herbs, and salt and pepper.
- Drizzle the yogurt sauce over each stuffed potato and garnish with parsley.
Notes
Feel free to substitute ingredients based on your taste, such as using quinoa instead of chickpeas or goat cheese instead of feta.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 380
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg