Mediterranean Stuffed Sweet Potatoes with Chickpeas and Feta
These Mediterranean stuffed sweet potatoes are loaded with chickpeas, feta, and fresh herbs, offering a delightful and quick meal option.
10 min
Prep
15 min
Cook
4
Serves
330
Calories
Macros · per serving
10g protein
46g carbs
12g fat
Ingredients
For 4 servings
- 4 sweet potato
- 1 can chickpeas
- 100 grams feta cheese
- 1 red onion
- 2 tablespoons olive oil
- 1 lemon
- 10 grams parsley
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Wash and poke holes in each sweet potato using a fork. Bake directly on the oven rack for 45 minutes until tender.
- 3
While sweet potatoes are baking, drain and rinse the chickpeas, then place them in a mixing bowl.
- 4
Chop the red onion and parsley finely and add to the bowl with chickpeas.
- 5
Crumble the feta cheese and add it to the bowl along with 1 tablespoon of olive oil, a squeeze of lemon juice, salt, and pepper.
- 6
Mix the chickpea filling thoroughly and set aside.
- 7
Once sweet potatoes are tender, remove them from the oven and allow to cool slightly.
- 8
Slice each sweet potato in half lengthwise and scoop out some of the flesh, leaving a border intact.
- 9
Fill each potato half with the chickpea mixture, drizzle with remaining olive oil, and garnish with additional parsley if desired.
- 10
Serve immediately while warm.
Cook it this week.
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