Mediterranean Stuffed Sweet Potatoes
These Mediterranean stuffed sweet potatoes are a wholesome and flavorful meal, loaded with crispy chickpeas, herbed tomatoes, a creamy yogurt-tahini dressing, and a sprinkle of feta. Perfect for a nutritious and satisfying lunch or dinner!
View Original PDFIngredients
- 2 Large Sweet Potatoes
- 3 Tbsp + ½ tsp Kalamata Greek Extra Virgin Olive Oil, divided
- 2 tsp Citrus Dill Infused Sea Salt, divided
- 1 Can Garbanzo Beans, rinsed and drained
- 2 ½ tsp Lemon & Dill Tzatziki Rub & Seasoning, divided
- 1 cup Cherry Tomatoes, cut in quarters
- ½ cup Parsley, chopped
- 1 Tbsp + 1 tsp Meyer Lemon White Barrel Aged Balsamic, divided
- ½ cup Greek Yogurt
- ¼ cup Tahini
- 1 Garlic Clove, minced
- 2–3 Tbsp Water, to thin
- ½ cup Feta
Directions
- Preheat the oven to 400°F. Wash sweet potatoes and pierce them all over with a fork. Rub each with ½ tsp Kalamata Greek EVOO and ½ tsp Citrus Dill Infused Sea Salt. Bake until tender, about 1 hour and 30 minutes.
- In a bowl, toss garbanzo beans with 1 Tbsp Kalamata Greek EVOO, 1 tsp Lemon & Dill Tzatziki Rub, and ¼ tsp Citrus Dill Infused Sea Salt. Spread on a lined baking sheet and bake until crispy, about 30 minutes.
- In another bowl, mix cherry tomatoes, parsley, 1 Tbsp Kalamata Greek EVOO, 1 tsp Meyer Lemon Balsamic, ½ tsp Lemon & Dill Tzatziki Rub, and ¼ tsp Citrus Dill Infused Sea Salt.
- For the dressing, whisk together Greek yogurt, tahini, garlic, 1 Tbsp Kalamata Greek EVOO, 1 Tbsp Meyer Lemon Balsamic, ½ tsp Lemon & Dill Tzatziki Rub, and ½ tsp Citrus Dill Infused Sea Salt. Add 2–3 Tbsp water to reach desired consistency.
- Slice open the baked sweet potatoes and season with ½ tsp Citrus Dill Infused Sea Salt. Top with the tomato mixture, crispy chickpeas, yogurt-tahini dressing, and crumbled feta.