Mediterranean Stuffed Sweet Potatoes (A Vegan DREAM!)

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a tangy flavor while being lower in calories.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Green olives provide a similar briny flavor at a lower cost.

sun-dried tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often less expensive and provide moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative with a neutral flavor.

Preheat the oven to 400°F (200°C).

Wash and pierce the sweet potatoes with a fork.

Place sweet potatoes on a baking sheet and bake for 45-60 minutes until tender.

While the sweet potatoes bake, heat 2 tablespoons olive oil in a skillet over medium heat.

Add chopped red onion and minced garlic; sauté until translucent, about 3-4 minutes.

Stir in chickpeas, spinach, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; cook until spinach wilts, about 2-3 minutes.

Remove from heat and stir in chopped sun-dried tomatoes, 1/2 cup feta cheese, and 1/2 cup chopped kalamata olives.

Once sweet potatoes are done, let them cool slightly before slicing them open.

Fluff the insides of the sweet potatoes with a fork.

Spoon the chickpea mixture into each sweet potato.

Drizzle with 2 tablespoons lemon juice and sprinkle with 1/4 cup chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens