Mediterranean stuffed sweet potatoes are one of my favorite vibrant and wholesome meals. Roasted sweet potatoes are filled with a refreshing mix of chickpeas, tomatoes, cucumber, red onion, and creamy feta, all drizzled with a lemony herb dressing. It’s a dish that’s hearty yet light, colorful, and packed with bold Mediterranean flavor.
Why You’ll Love This Recipe
I love how this recipe brings together sweet, savory, and tangy notes in every bite. The sweet potatoes are soft and caramelized, the filling is crisp and fresh, and the dressing ties everything together beautifully. It’s vegetarian, gluten-free, easy to meal prep, and satisfying enough for lunch or dinner. Plus, it looks as good as it tastes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Sweet potatoes, scrubbed and halved
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Olive oil
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Salt
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Black pepper
For the filling:
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Canned chickpeas, rinsed and drained
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Cherry tomatoes, halved
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Cucumber, diced
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Red onion, finely chopped
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Kalamata olives, sliced (optional)
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Feta cheese, crumbled
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Fresh parsley or mint, chopped
For the lemon herb dressing:
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Olive oil
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Lemon juice
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Garlic, minced
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Dried oregano
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Dijon mustard (optional)
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Salt and pepper
Directions
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I preheat the oven to 400°F (200°C).
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I rub the sweet potatoes with olive oil, salt, and pepper, then place them cut-side down on a baking sheet.
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I roast for 30–40 minutes, until tender and lightly caramelized.
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While they roast, I mix the chickpeas, tomatoes, cucumber, onion, olives, feta, and herbs in a large bowl.
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I whisk together the dressing ingredients in a small bowl until well combined.
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I pour the dressing over the chickpea mixture and toss to coat.
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Once the sweet potatoes are done, I let them cool slightly, then fluff the insides with a fork and season lightly.
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I top each sweet potato half with a generous scoop of the Mediterranean filling and serve warm or at room temperature.
Servings and timing
This recipe makes 4 servings (2 large sweet potatoes, halved). It takes about 10 minutes to prep and 35 minutes to cook, so I have it ready in about 45 minutes total.
Variations
Sometimes I add avocado or roasted red peppers to the filling. I’ve also swapped chickpeas for cooked lentils or quinoa for variety. For a non-vegetarian version, grilled chicken or salmon makes a great protein-packed topping. If I want a dairy-free version, I just leave out the feta or use a plant-based alternative.
Storage/reheating
I store leftover components separately in the fridge for up to 3 days. The roasted sweet potatoes reheat well in the microwave or oven, and the filling stays crisp if stored on its own. I assemble just before serving to keep everything fresh.
FAQs
Can I make this ahead of time?
Yes, I roast the sweet potatoes and prep the filling and dressing in advance. I store everything separately and assemble just before eating.
Are these served warm or cold?
They’re great either way. I like the contrast of warm sweet potato and cool topping, but they’re also delicious at room temperature.
What type of sweet potato works best?
I use orange-fleshed varieties like Garnet or Jewel—they roast up sweet and creamy.
Can I skip the chickpeas?
Sure, I’ve replaced them with cooked quinoa, lentils, or even grilled veggies for different textures and flavors.
What’s a good side dish?
These are pretty complete on their own, but I sometimes serve them with a simple green salad or a cup of soup for a fuller meal.
Conclusion
Mediterranean stuffed sweet potatoes are one of those meals that feel both nourishing and indulgent. They’re full of texture, flavor, and vibrant ingredients that come together with ease. I love making them for a light dinner or meal prep—they never fail to brighten up my plate and my day.
