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Mediterranean Stuffed Sweet Potato Boats

A delightful blend of sweet potatoes stuffed with a savory Mediterranean filling, topped with a refreshing lemon herb yogurt sauce.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium medium 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
For the Filling
  • 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
  • 1 tablespoon fresh dill, chopped
For the 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 crumbled feta cheese For serving
  • Fresh parsley For garnish
  • Fresh dill For garnish
  • Lemon wedges optional For serving
  • Toasted pine nuts or chopped pistachios Optional for garnish

Method
 

Preparation and Roasting
  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.
  3. Bake for 45 to 55 minutes until the sweet potatoes are tender when pierced with a knife.
Mixing the Filling
  1. Meanwhile, 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.
Assembling and Serving
  1. 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.
  2. Fill each sweet potato generously with the Mediterranean vegetable mixture.
  3. Drizzle the lemon herb yogurt sauce over the stuffed sweet potatoes.
  4. Garnish with extra feta cheese, parsley, dill, toasted pine nuts or pistachios, and lemon wedges before serving.
  5. Serve warm as a healthy vegetarian lunch, dinner, or meal prep meal.

Notes

You can roast the sweet potatoes and prepare the filling a day in advance. Store leftovers in an airtight container for up to 4 days or freeze for up to a month.
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