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Mediterranean Stuffed Sweet Potatoes with Lemon Tahini Drizzle

Close-up of a baked sweet potato stuffed with chickpeas, spinach, feta, and drizzled with a creamy sauce, showcasing mediterranean stuffed sweet potatoes.
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Make these healthy stuffed sweet potatoes packed with bright Mediterranean flavors like feta, olives, and chickpeas. This easy recipe delivers a wholesome main dish perfect for a quick weeknight dinner.

Ingredients

Scale
  • 2 large sweet potatoes
  • 1 tablespoon olive oil
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/2 cup chopped red onion
  • 1/2 cup chopped cucumber
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup pitted Kalamata olives, halved
  • 1/4 cup crumbled feta cheese (omit for vegan)
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste
  • For the Lemon Tahini Drizzle: 1/4 cup tahini, 2 tablespoons fresh lemon juice, 2-4 tablespoons cold water, 1 small clove garlic minced, pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork. Rub the skins lightly with a little olive oil and sprinkle with salt.
  2. Bake the sweet potatoes directly on the oven rack for 45 to 60 minutes, or until they are tender when squeezed.
  3. While the potatoes bake, prepare the filling. In a medium bowl, combine the rinsed chickpeas, red onion, cucumber, cherry tomatoes, Kalamata olives, and fresh parsley. Season lightly with salt and pepper.
  4. Prepare the lemon tahini drizzle. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a pinch of salt. Slowly whisk in cold water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
  5. Once the sweet potatoes are cooked, carefully slice them open lengthwise down the center, being careful not to cut all the way through. Gently fluff the inside flesh with a fork.
  6. Divide the chickpea and vegetable mixture evenly between the two sweet potatoes. Sprinkle the crumbled feta cheese over the top of the filling, if using.
  7. Drizzle generously with the lemon tahini dressing before serving.

Notes

  • For a vegan option, simply omit the feta cheese. The tahini dressing adds plenty of richness.
  • If you are meal prepping, bake the sweet potatoes ahead of time. Store the filling and dressing separately and assemble just before eating.
  • To make the potatoes extra fluffy, scoop out some of the cooked flesh into a bowl, mash it with a little olive oil, and spoon it back into the potato skins before adding the topping.

Nutrition

Find it online: https://carlacooking.com/mediterranean-stuffed-sweet-potatoes/