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Mediterranean Stuffed Sweet Potato Boats

A delicious explosion of Mediterranean flavors wrapped in roasted sweet potatoes, perfect for lunch, dinner, or meal prep.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Lunch, Vegetarian
Cuisine: Mediterranean
Calories: 325
Ingredients Method Notes

Ingredients
  

Sweet Potatoes
  • 4 medium medium sweet potatoes Choose uniform-sized sweet potatoes for even cooking.
Seasoning for Sweet Potatoes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
Stuffing Ingredients
  • 1 cup cooked chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/3 cup Kalamata olives, sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup roasted red peppers, diced
  • 2 tablespoons fresh parsley, chopped For garnish.
  • 1 tablespoon fresh dill, chopped For garnish.
Lemon Herb Yogurt Sauce
  • 1/2 cup Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
Optional Garnishes
  • Extra to taste crumbled feta cheese Optional.
  • Extra to taste fresh parsley Optional.
  • Extra to taste fresh dill Optional.
  • Optional to taste toasted pine nuts or chopped pistachios

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Pierce each sweet potato several times with a fork. Rub with olive oil and season with sea salt, black pepper, smoked paprika, and garlic powder.
Baking Sweet Potatoes
  1. Bake for 45 to 55 minutes until the sweet potatoes are tender when pierced with a knife.
  2. Remove the roasted sweet potatoes from the oven and let them cool for about 5 minutes. Slice each potato lengthwise and gently fluff the inside with a fork.
Preparing the Filling
  1. Combine the chickpeas, cherry tomatoes, cucumber, Kalamata olives, roasted red peppers, feta cheese, parsley, and dill in a large bowl.
  2. In a separate bowl, whisk together the Greek yogurt, lemon juice, lemon zest, olive oil, garlic, oregano, sea salt, and black pepper until smooth.
Assembly
  1. Fill each sweet potato generously with the Mediterranean vegetable mixture.
  2. Drizzle the lemon herb yogurt sauce over the stuffed sweet potatoes.
  3. Garnish with extra feta cheese, parsley, dill, toasted pine nuts or pistachios, and lemon wedges before serving.

Notes

These stuffed sweet potatoes make a fantastic centerpiece for any meal. They work wonderfully as a filling, nutritious lunch option or meal prep, easily stored in individual containers for convenience.
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