Description
Mediterranean sweet potato boats are a colorful vegetarian dinner made with roasted sweet potatoes topped with chickpeas, tomatoes, cucumber, olives, feta, olive oil, and lemon.
Ingredients
• 4 medium sweet potatoes
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/3 cup kalamata olives, sliced
• 1/4 cup red onion, finely diced
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped
Instructions
1. Preheat oven to 400°F.
2. Wash sweet potatoes and poke each several times with a fork.
3. Place on a baking sheet and roast for 45–50 minutes until tender.
4. Meanwhile, combine chickpeas, tomatoes, cucumber, olives, onion, and feta in a bowl.
5. Drizzle with olive oil and lemon juice, then add oregano, salt, and pepper.
6. Stir gently to combine.
7. Slice sweet potatoes open and fluff the inside with a fork.
8. Spoon chickpea mixture on top of each potato.
9. Finish with parsley and extra black pepper before serving.
Notes
– Dice cucumber and onion small so the topping sits neatly.
– Optional tzatziki can be drizzled on top.
– Green olives may be substituted for kalamata olives.
– Store components separately for best leftovers.
– Naturally vegetarian and easy to make vegan.
- Prep Time: 10
- Cook Time: 45
- Method: Baking
- Cuisine: Mediterranean