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- 2 large sweet potatoes - 1 cup cooked quinoa - 1 can (15 oz) chickpeas, drained and rinsed - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/4 cup red onion, finely chopped - 1/4 cup feta cheese, crumbled - 2 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Sweet potatoes form the base of this dish. They add natural sweetness and a creamy texture. Quinoa brings protein and a nutty flavor. Chickpeas add a hearty bite that fills you up. The vegetables and herbs give freshness. Cherry tomatoes add juiciness, while cucumber offers crunch. Red onion adds a sharp note. Feta cheese gives a salty kick. Olive oil and lemon juice create a bright dressing that ties it all together. Seasonings like dried oregano, salt, and pepper enhance the flavors. Fresh parsley on top adds a pop of color and a burst of flavor. Each ingredient plays a role in making these stuffed sweet potatoes a delight. {{ingredient_image_1}} 1. Preheating the oven: Start by setting your oven to 400°F (200°C). This heat will cook the sweet potatoes evenly. 2. Washing and pricking the sweet potatoes: Rinse the sweet potatoes under cold water. Use a fork to prick them several times. This step helps steam escape while baking. 3. Baking time and temperature: Place the sweet potatoes on a baking sheet lined with parchment paper. Bake them for about 45-60 minutes. They are done when a fork easily pierces them. 1. Combining ingredients in a bowl: While the sweet potatoes bake, gather a large bowl. Add 1 cup of cooked quinoa, 1 can of drained chickpeas, halved cherry tomatoes, diced cucumber, chopped red onion, and crumbled feta cheese. 2. Mixing techniques and tips: Pour in 2 tablespoons of olive oil and 2 tablespoons of lemon juice. Add 1 teaspoon of dried oregano, salt, and pepper to taste. Stir everything well. Make sure the flavors blend nicely. 1. Scooping out sweet potatoes: Once the sweet potatoes cool slightly, cut them in half lengthwise. Gently scoop out some flesh to make space for the filling. You can save the flesh for another dish. 2. Filling and returning to the oven: Generously spoon the Mediterranean filling into each sweet potato half. Place the stuffed sweet potatoes back in the oven for an extra 10 minutes. This warms the filling. To make the best Mediterranean stuffed sweet potatoes, start with the right cooking time. Bake them for 45 to 60 minutes at 400°F (200°C). You'll know they're done when a fork easily pierces the flesh. If you want a faster method, you could microwave them. Prick the sweet potatoes and cook for about 8 to 10 minutes. You can get creative with the filling. Try swapping quinoa for couscous or farro for a different texture. For added flavor, mix in some olives, roasted red peppers, or artichokes. A pinch of smoked paprika can also add a nice touch. Garnishing makes a big difference. Top your stuffed sweet potatoes with fresh parsley for a pop of color. You can also drizzle a bit of extra lemon juice on top. Serve them on a colorful plate or platter to impress your guests. Consider pairing them with a light salad for a complete meal. Pro Tips Choose the Right Sweet Potatoes: Look for firm, smooth-skinned sweet potatoes without blemishes for the best flavor and texture. Customize Your Filling: Feel free to add any of your favorite vegetables or proteins to the filling, such as bell peppers or grilled chicken, to make it your own. Make Ahead: You can prepare the filling a day in advance and store it in the refrigerator. Just stuff the sweet potatoes and bake when ready to serve. Experiment with Spices: Add a pinch of cumin or smoked paprika to the filling for an extra layer of flavor that complements the Mediterranean theme. {{image_2}} You can add different proteins to the Mediterranean stuffed sweet potatoes for more flavor. Grilled chicken or shrimp can add a savory touch. Simply cook the protein first, then mix it into the filling. If you prefer vegetarian options, consider adding lentils or tempeh. Both are high in protein and blend well with the other ingredients. They also soak up the tasty spices and herbs. Switching up the grains can change the dish's texture and taste. Couscous or farro work great in this recipe. They add a nice chew and a nutty flavor. Just cook them according to package instructions before mixing into the filling. For those needing gluten-free options, stick with quinoa. It’s naturally gluten-free and has a fluffy texture. You could also try brown rice or millet for a different twist. To spice things up, add harissa or sriracha to the filling. Both of these sauces bring a kick that can brighten the dish. Start with a small amount; you can always add more if you like it spicy. For a fresh taste, use Mediterranean herb blends. Oregano, thyme, and basil are great choices. They add depth and elevate the flavors. Mix these herbs into the filling for a burst of Mediterranean flair. To keep your Mediterranean stuffed sweet potatoes fresh, store them in the fridge. Place them in an airtight container. They will stay good for about three to four days. If you want to save them longer, you can freeze them. Wrap each stuffed sweet potato in plastic wrap and then place them in a freezer bag. They will last up to three months in the freezer. The best way to reheat your stuffed sweet potatoes is in the oven. Preheat your oven to 350°F (175°C). Place the sweet potatoes on a baking sheet and heat for about 15-20 minutes. This method keeps the texture nice. You can also use the microwave for a quicker option. Heat on high for about 2-3 minutes. However, this may make the sweet potatoes a bit soggy. In the fridge, your stuffed sweet potatoes will last around three to four days. If you see any mold, or if they smell off, it's time to toss them. If you freeze them, they can stay good for three months. After this time, they may lose flavor and texture. Always check before you eat. Yes, you can make the filling ahead of time. Store it in an airtight container. It stays fresh for about three days in the fridge. When ready, just warm it up before stuffing the sweet potatoes. This saves time on busy days and boosts flavor. If you want to swap out quinoa, try couscous or farro. Both grains work well in this recipe. You can also use brown rice or bulgur for a different texture. For a gluten-free option, go with millet or even lentils. Yes, they are very healthy! Sweet potatoes provide fiber and vitamins. Quinoa adds protein and essential nutrients. Chickpeas also bring in protein and fiber. This meal is balanced and filling. Each serving has about 350 calories. To make the recipe vegan, skip the feta cheese. You can use avocado for creaminess. Nutritional yeast also adds a cheesy flavor. Use olive oil and lemon juice for a tasty dressing without dairy. In this blog post, we explored how to make delicious Mediterranean stuffed sweet potatoes. We covered ingredients, step-by-step instructions, and handy tips for perfecting your dish. You learned about various protein choices, grain options, and flavor profiles for added variety. Lastly, we discussed storage methods and reheating tips to keep your leftovers fresh. Embrace your creativity in the kitchen. Enjoy customizing this recipe to fit your taste. You’ll have a healthy and tasty meal ready to share.

Mediterranean Stuffed Sweet Potatoes

Delicious sweet potatoes stuffed with a Mediterranean-inspired filling of quinoa, chickpeas, and fresh vegetables.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 large sweet potatoes
  • 1 cup cooked quinoa
  • 1 can chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 0.25 cup red onion, finely chopped
  • 0.25 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Wash the sweet potatoes and prick them several times with a fork. Place them on a baking sheet lined with parchment paper.
  • Bake the sweet potatoes in the preheated oven for about 45-60 minutes, or until tender when pierced with a fork.
  • While the sweet potatoes are baking, prepare the Mediterranean filling. In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, feta cheese, olive oil, lemon juice, oregano, salt, and pepper. Mix well to combine.
  • Once the sweet potatoes are done baking, remove them from the oven and let them cool slightly.
  • Cut each sweet potato in half lengthwise and gently scoop out some of the flesh to create space for the filling (reserve the flesh for another use if desired).
  • Spoon the Mediterranean filling generously into each sweet potato half.
  • Return the stuffed sweet potatoes to the oven for an additional 10 minutes to warm the filling.
  • Remove from the oven, garnish with fresh parsley, and serve warm.

Notes

Reserve the scooped sweet potato flesh for another use.
Keyword Mediterranean, quinoa, stuffed, sweet potatoes