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An eye-level shot of two healthy stuffed sweet potatoes filled with a vibrant mixture of chickpeas and fresh Mediterranean toppings before the dressing is added.

Mediterranean Stuffed Sweet Potatoes

A healthy and delicious Mediterranean Stuffed Sweet Potatoes recipe featuring spiced chickpeas, fresh veggies, feta, and a creamy lemon-tahini dressing. The perfect easy and satisfying weeknight dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium sweet potatoes scrubbed clean
  • 1 tablespoon olive oil
For the Filling and Toppings
  • 1 can (15-ounce) chickpeas rinsed and drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup diced cucumber
  • 1/4 cup diced red onion
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons fresh parsley chopped
  • Salt and black pepper to taste
For the Lemon-Tahini Dressing
  • 1/2 cup tahini
  • 1 lemon juiced
  • 1 clove garlic minced
  • 3-5 tablespoons cold water to thin

Equipment

  • 1 Baking Sheet
  • 3 Mixing Bowls

Method
 

  1. Preheat oven to 400°F (200°C). Scrub the sweet potatoes, pat dry, and pierce several times with a fork. Place on a baking sheet and bake for 45-60 minutes, or until tender.
  2. In a medium bowl, combine the rinsed chickpeas, olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly.
  3. In a small bowl, whisk together the tahini, lemon juice, and minced garlic. Slowly add cold water, 1 tablespoon at a time, whisking until a smooth, pourable sauce forms. Season with a pinch of salt.
  4. Slice the baked sweet potatoes open lengthwise and gently fluff the insides with a fork. Season with salt and pepper. Fill each potato with the spiced chickpea mixture. Top with fresh tomatoes, cucumber, and red onion. Sprinkle with feta cheese and fresh parsley, then drizzle generously with the lemon-tahini dressing before serving.

Notes

Meal Prep Tip: For best results, store the baked sweet potatoes, chickpea filling, fresh veggie toppings, and dressing in separate airtight containers in the refrigerator.
Vegan Option: To make this recipe vegan, simply omit the feta cheese or use a dairy-free alternative.