Mediterranean Stuffed Sweet Potatoes filled with spiced chickpeas, fresh herbs, lemon, and feta create a warm, satisfying plant-forward meal inspired by coastal flavors.
Ingredients
4 medium sweet potatoes
1 tablespoon olive oil for roasting
1 tablespoon olive oil for filling
1 small red onion finely chopped
1 15-ounce can chickpeas rinsed and drained
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 cup cherry tomatoes halved
2 tablespoons fresh parsley chopped
1 tablespoon fresh lemon juice
1/3 cup crumbled feta cheese
Salt and black pepper to taste
Instructions
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Preheat oven to 400°F and line a baking sheet.
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Pierce sweet potatoes with a fork, rub with olive oil, and sprinkle lightly with salt.
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Roast for 40 to 50 minutes until tender.
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In a skillet, heat olive oil over medium heat and sauté red onion until soft.
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Add chickpeas, cumin, and smoked paprika. Cook for 5 to 7 minutes.
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Lightly crush some chickpeas for varied texture.
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Remove from heat and stir in cherry tomatoes, parsley, lemon juice, salt, and pepper.
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Slice roasted sweet potatoes open and gently press to create space.
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Spoon chickpea mixture into each potato.
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Top with crumbled feta and serve warm.