Go Back

Mediterranean Stuffed Sweet Potato Boats

Baked sweet potatoes loaded with a fresh Greek salad of chickpeas, tomatoes, cucumbers, olives, and feta.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 Boats
Course: Dinner, Lunch
Cuisine: American, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 4 medium sweet potatoes scrubbed clean
  • 1 tsp olive oil for rubbing skins
Greek Salad Topping
  • 1 can chickpeas 15oz, rinsed and drained
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 0.5 cup red onion finely diced
  • 0.5 cup Kalamata olives pitted and sliced
  • 0.5 cup feta cheese crumbled
  • 0.25 cup fresh parsley chopped
Dressing
  • 3 tbsp olive oil extra virgin
  • 1 tbsp lemon juice
  • 1 tsp dried oregano

Equipment

  • Baking sheet
  • Chef's knife
  • Mixing bowl

Method
 

  1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and rub with oil.
  2. Bake potatoes for 45-60 minutes until tender.
  3. While baking, combine chickpeas, tomatoes, cucumber, onion, and olives in a bowl.
  4. Whisk olive oil, lemon juice, and oregano together. Pour over the salad and toss.
  5. Slice baked potatoes open and fluff the inside with a fork.
  6. Top generously with the salad mixture, feta cheese, and fresh parsley.

Notes

Add grilled chicken or use tahini dressing for variations.