Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prick each sweet potato with a fork and roast them for 40 to 50 minutes until tender.
- Chop cherry tomatoes, cucumber, and red onion. Combine with chickpeas, olives, feta, parsley, and mint in a bowl.
- Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Pour over filling and toss.
- Remove sweet potatoes from the oven, cool slightly, slice lengthwise, and fluff the insides.
- Stuff the sweet potato halves with the filling mixture and serve immediately.
Nutrition
Notes
Perfect for a quick weeknight dinner or a gathering, these stuffed sweet potatoes can be meal prepped in advance.
