Description
Roasted sweet potatoes stuffed with a vibrant Mediterranean filling of chickpeas, spinach, tomatoes, and feta cheese, drizzled with tahini sauce.
Ingredients
- 2 large sweet potatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, finely diced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- For the tahini sauce: 1/4 cup tahini, 2 tablespoons lemon juice, 2 tablespoons water, 1 clove garlic (minced), salt to taste
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes and prick with a fork. Place on a baking sheet and roast for 45-50 minutes until tender.
- While sweet potatoes roast, heat olive oil in a skillet over medium heat. Add red onion and cook for 3 minutes until softened.
- Add chickpeas, cumin, and smoked paprika. Cook for 2 minutes. Stir in spinach and cherry tomatoes; cook until spinach wilts, about 2 minutes. Season with salt and pepper.
- In a small bowl, whisk together tahini, lemon juice, water, garlic, and salt until smooth. Adjust water for desired consistency.
- Once sweet potatoes are cool enough to handle, slice each in half lengthwise. Scoop out some flesh to create a boat shape, leaving a border.
- Stuff each sweet potato half with the chickpea mixture. Top with crumbled feta cheese. Return to oven for 5 minutes to warm through.
- Drizzle with tahini sauce before serving.
Notes
You can customize the seasonings to taste. For extra protein, add grilled chicken or use dairy-free feta.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Main
- Cuisine: Mediterranean