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Top view of a perfectly roasted sweet potato acting as a bowl, stuffed with colorful Mediterranean ingredients like red tomatoes and green parsley. (Mediterranean Stuffed Sweet Potatoes)

Mediterranean Stuffed Sweet Potatoes with Roasted Golden Chickpeas and Creamy Yogurt Sauce

These Mediterranean Stuffed Sweet Potatoes feature caramelized roasted sweet potatoes filled with crispy golden chickpeas, fresh cucumber-tomato salad, salty feta, and a tangy yogurt drizzle. A vibrant, gluten-free, and nutrient-dense meal perfect for healthy weeknight dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 2 people
Course: Dinner, Lunch
Cuisine: Mediterranean
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 2 large Orange Sweet Potatoes Scrubbed and dried
  • 15 oz (425g) Canned Chickpeas Drained and dried thoroughly
  • 2 tbsp (30ml) Extra Virgin Olive Oil Divided for potatoes and chickpeas
  • 1 cup (150g) Red Cherry Tomatoes Finely diced
  • 1/2 cup (75g) Persian Cucumber Finely diced
  • 1/4 cup (40g) White Feta Cheese Crumbled
  • 2 tbsp (5g) Fresh Parsley Finely chopped
  • 1/2 cup (120g) Greek Yogurt Plain, full fat preferred
  • 1 tbsp (15ml) Lemon Juice Freshly squeezed

Equipment

  • 1 Large Rimmed Baking Sheet Used for roasting potatoes and chickpeas simultaneously.
  • 1 Chef's knife For dicing vegetables and splitting the potatoes.

Instructions
 

Roasting the Sweet Potatoes and Chickpeas
  1. Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork, rub with oil and salt, and place on one side of a baking sheet. Roast for 20 minutes.
  2. Toss dried chickpeas with oil and salt. Add them to the empty side of the baking sheet. Roast for another 25-30 minutes until the potatoes are tender and chickpeas are golden and crisp.
Assembly
  1. Split the potatoes down the middle. Use a fork to fluff the vibrant orange flesh, keeping the skin intact.
  2. Stuff with roasted chickpeas, diced tomatoes, and cucumbers. Sprinkle with crumbled feta.
  3. Whisk yogurt and lemon juice until smooth; drizzle over the potatoes. Top with freshly chopped parsley.

Notes

Dry the chickpeas thoroughly with a towel for maximum crunch.
Thin the yogurt with a teaspoon of water if it is too thick to drizzle.
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