Mediterranean Stuffed Sweet Potatoes with Tuna and Chickpeas
Deliciously quick and easy Mediterranean stuffed sweet potatoes, filled with a flavorful mix of tuna, chickpeas, and vibrant spices.
10 min
Prep
15 min
Cook
4
Serves
400
Calories
Macros · per serving
25g protein
50g carbs
8g fat
Ingredients
For 4 servings
- 4 sweet potato
- 2 cans canned tuna
- 1 can canned chickpeas
- 1 red onion
- 1 red bell pepper
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- salt — to taste
- black pepper — to taste
- 2 tablespoons parsley
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Wash and pierce the sweet potatoes with a fork, then bake them directly on the oven rack for 35-40 minutes until tender.
- 3
While the sweet potatoes are baking, drain the canned tuna and chickpeas. Rinse the chickpeas under cold water.
- 4
Dice the red onion and red bell pepper into small pieces.
- 5
In a large bowl, mix the tuna, chickpeas, red onion, red bell pepper, olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper.
- 6
Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly.
- 7
Slice each sweet potato in half lengthwise and gently scoop out some of the flesh to create a small well.
- 8
Fill each sweet potato half with the tuna and chickpea mixture.
- 9
Garnish with freshly chopped parsley before serving.
Cook it this week.
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