Ingredients
Scale
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup Kalamata olives, pitted and chopped
- 5 ounces fresh spinach, roughly chopped
- 1/4 cup crumbled feta cheese
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- 2 tablespoons water
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes and pierce several times with a fork. Bake for 40-60 minutes, or until soft.
- While sweet potatoes are baking, prepare the filling. Heat olive oil in a large skillet over medium heat. Add red onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add chickpeas, sun-dried tomatoes, and Kalamata olives to the skillet. Cook for 5 minutes, stirring occasionally.
- Add spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and stir in feta cheese.
- In a small bowl, whisk together lemon juice, tahini, and water until smooth. Season with salt and pepper to taste.
- Once the sweet potatoes are cooked, slice them open lengthwise. Fluff the insides with a fork and fill with the chickpea mixture. Drizzle with tahini dressing and garnish with fresh parsley. Serve immediately.
Notes
For a vegan option, omit the feta cheese or substitute with a vegan feta alternative. You can also add a sprinkle of pine nuts or chopped walnuts for extra crunch. Store leftover stuffed sweet potatoes in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 420
- Sugar: 18g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 25mg