Mediterranean Style Stuffed Sweet Potatoes make for a tasty and effortless meal that everyone will love!
If you follow me on Instagram, I’m sure you’ve seen me make stuffed sweet potatoes MANY times.
They are one of my go-to meals when I don’t have anything prepared because they’re so easy to make!
Plus, the filling combos are endless, so I never really get bored of them!
I love using orange sweet potatoes for these Mediterranean Style Stuffed Sweet Potatoes because I find the flavors go really well together, but you can use Japanese Sweet Potato or regular white potato is you like!
Also, does anyone know the difference between an orange sweet potato and a yam? Comment down below and let me know because I have no idea!
Ingredients in Mediterranean Style Stuffed Sweet Potatoes:
Sweet Potato: I used 5 medium sized orange sweet potatoes for this! Again, you can use whatever kind of potato you’d like!
Chickpeas: For this recipe, I needed 2 15 oz cans of chickpeas for this!
Veggies & Herbs: Onions, dill, and olives go really well with the Mediterranean vibe! You can add whatever you like and/or whatever you have on hand!
Spices: I kept the spices relatively simple for this! Just a mix of cumin, coriander, oregano, paprika, and nutritional yeast! So simple, but still so flavorful!
Sauce: Is any meal really complete without a sauce? I used a mix of tahini, dill, cumin, hot sauce, and lemon juice!
How to Make Mediterranean Style Stuffed Sweet Potatoes:
Sweet Potatoes: Preheat the oven to 400 F. Wash your sweet potatoes well. Then with a knife, put a couple slits onto all sides of the sweet potato. Place on a baking tray lined with a silicone baking tray or parchment paper and make for 40-50 minute until a knife goes in and out smoothly.
Filling: While the sweet potato is cooking, prepare the filling. Boil the chickpeas for 7-10 minutes until they soften slightly. Place them in a medium bowl and add in the veggies, herbs, and spices.
Sauce: In a small bowl, mix together all the sauce ingredients. Set aside.
Assembly: Once the sweet potatoes are done cooking cut the potatoes in half, but not all the down. Fill it first with the chickpeas filling, then top it with the sauce and enjoy!
Why is This Meal Balanced?
Made right, stuffed sweet potatoes easily well balanced!
Protein: The chickpeas are a great source of protein!
Carbs: Sweet Potatoes are going to give you long-lasting energy!
Fat: The fat in the tahini is going to help keep you satiated!
Storage:
Keep the potatoes, filling, and sauce, stored separately, each in their own air tight container!
If you like this recipe, be sure to check out:
Vegan Mexican Inspired Stuffed Sweet Potatoes
Authentic Mujadara: Black Lentils & Rice
Mediterranean Style Stuffed Sweet Potatoes - Vegan!
Ingredients
- 5 medium sweet potatoes
Filling
- 2 15 oz can chickpeas
- 2 tsp cumin
- 1 tsp coriander
- 2 tsp dried oregano
- 2 tsp paprika
- 2 tbsp nutritional yeast
- 1/2 cup chopped olives
- 1/2 cup chopped cherry tomatoes optional
- 1/2 cup chopped dill or parsley
- 2/3-3/4 large red onion
Sauce
- 1/4 cup tahini
- 3 tbsp chopped dill
- 1/2 tsp cumin
- 1 tbsp chili garlic sauce
- 1/2 tbsp lemon juice
- 3-4 tbsp Water to thin
Instructions
Sweet Potatoes
- Preheat the oven to 400 F.
- Wash your sweet potatoes well.
- Then with a knife, put a couple slits onto all sides of the sweet potato.
- Place on a baking tray lined with a silicone baking tray or parchment paper and make for 40-50 minute until a knife goes in and out smoothly.
Mediterranean Chickpea Filling
- While the sweet potato is cooking, prepare the filling.
- Boil the chickpeas for 7-10 minutes until they soften slightly.
- Place them in a medium bowl and add in the veggies, herbs, and spices.
Sauce
- In a small bowl, mix together all the sauce ingredients. Set aside.
Assembly
- Once the sweet potatoes are done cooking cut the potatoes in half, but not all the down.
- Fill it first with the chickpeas filling, then top it with the sauce and enjoy!
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