These Mediterannean-inspired stuffed sweet potatoes are a burst of flavor and make for a surprisingly filling and substantial meal. It’s a bright and colorful dish, loaded with nutrient-dense ingredients, and has a flavor combination of salty and sweet. They are stuffed with chickpeas, spinach, tomatoes, and feta cheese and really couldn’t be easier to prepare!
Ingredients:
(serves 2)
2 medium sweet potatoes
1 cup canned chickpeas, rinsed and drained
2 cups spinach
¼ cup cherry tomatoes, diced
2 cloves of garlic, minced
½ yellow onion, diced
1 tsp cumin
Salt and pepper
1 tbsp olive oil
To top:
¼ cup of crumbled feta
¼ cup of chopped parsley
Balsamic glaze (optional)
Directions:
Preheat oven to 400 degrees F.
Poke each sweet potato a few times with a fork and place them on a lined baking sheet. Bake for 45 minutes to an hour, or until tender.
While sweet potatoes cook, heat a large skillet over medium heat and add in the olive oil, onion, and a pinch of salt. Cook until translucent (about 5-8 minutes). Add garlic and continue cooking for 2-3 minutes or until fragrant. Add chickpeas, cumin, salt and pepper. Stir to combine and cook for 10 minutes, or until chickpeas start to get a bit crispy.
Add in the spinach and continue to cook until the greens are wilted (just a few minutes).
When sweet potatoes are ready, cut the center of the potatoes open and use a fork to gently mash the inside. Place a couple heaping spoonfuls of the chickpea mixture in the sweet potatoes. Top with cherry tomatoes, feta cheese, parsley, and a drizzle of balsamic glaze.
