Mediterranean Stuffed Sweet Potatoes with Chickpeas and Feta
Colorful roasted sweet potatoes stuffed with chickpeas, Mediterranean vegetables, and feta cheese for a wholesome, easy meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 2–3 servings 1x
Ingredients
2 large sweet potatoes
1 cup cooked chickpeas, drained and rinsed
1 small zucchini, diced
1 red bell pepper, diced
1 small red onion, diced
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and black pepper, to taste
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
Optional: 10 pitted Kalamata olives, sliced
Optional: 2 tablespoons sun-dried tomatoes, chopped
Instructions
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Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and roast 45–55 minutes until tender.
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Heat olive oil in a skillet. Sauté zucchini, bell pepper, and red onion 5–7 minutes until softened.
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Add chickpeas, seasonings, lemon juice, parsley, dill, and optional olives or sun-dried tomatoes. Stir well.
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Cut a slit in each sweet potato and fill with vegetable-chickpea mixture.
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Sprinkle with crumbled feta and drizzle with olive oil or tahini sauce. Serve warm.
Notes
Use seasonal vegetables or plant-based cheese for variation. Sweet potatoes can be microwaved briefly before roasting to save time.