Healthy Mediterranean Sweet Potato Boats
A nutritious and colorful Mediterranean-inspired dish featuring roasted sweet potatoes stuffed with chickpeas, tomatoes, olives, feta, and a tahini drizzle.
Equipment
- Baking sheet
- Mixing bowls
- Spatula
- Knife
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes halved lengthwise
Toppings
- 1 cup chickpeas cooked
- 1/2 cup cherry tomatoes halved
- 1/4 cup Kalamata olives sliced
- 1/4 cup feta cheese crumbled
- 2 tbsp tahini
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- to taste salt and pepper
- 2 tbsp fresh parsley chopped
- 1 tbsp lemon juice
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice sweet potatoes in half lengthwise. Brush cut sides with olive oil and sprinkle with smoked paprika, garlic powder, cumin, salt, and pepper.
- Place sweet potatoes cut-side down on baking sheet. Roast 30–40 minutes until tender.
- In a medium bowl, combine chickpeas, cherry tomatoes, olives, a drizzle of olive oil, salt, pepper, and lemon juice.
- Flip roasted sweet potatoes cut-side up and fill each half with chickpea mixture.
- Sprinkle crumbled feta over stuffed sweet potatoes and drizzle with tahini.
- Garnish with fresh parsley and serve warm.
Notes
These sweet potato boats store well in airtight containers for up to 3 days. Reheat before serving.