Enjoy hearty, herby flavor with this delicious Mediterranean Stuffed Sweet Potatoes recipe. Made with chickpeas, tomatoes, and a hummus and garlic sauce, they’re a healthy and satisfying dinner option!
When I’m craving a meal that’s hearty, satisfying, and filling, healthy sweet potatoes never let me down. From their crispy skins to the soft centers, the hearty and healthy potatoes are always a great option.
Today we’re cooking ’em up stuffed sweet potato style. We’ll be stuffing them with a delicious roasted chickpea and tomato blend before topping them with an herby sauce made from hummus, lemon juice, dill, and garlic (this is one of my favorite ways to eat hummus)! Mediterranean stuffed sweet potatoes are a well-rounded meal filled with ingredients that benefit your body just as much as your taste buds.
Speaking of, we’re kicking off our 21 Day Vegetarian Reset! This easy-to-follow program is a way to reset your body, both mentally and physically. In this meat-, sugar-, and dairy-free program, you will learn to stop depending on “easy” foods (like cheese and bread), to learn to thrive on whole, plant-based meals. Join us!
Ingredients for stuffed sweet potatoes
To make this stuffed sweet potato recipe, we will use a selection of ingredients chosen for their flavor and their benefits! All of these follow the 21 Day Vegetarian Reset method of using no sugar, meat, or dairy. In fact, these ingredients are all vegan!
For The Stuffed Sweet Potatoes
- Sweet Potatoes: First up, you will need 2 medium sized sweet potatoes. Sweet potatoes come with loads of benefits, like lots of Vitamin A and complex carbs (aka energy!).
- Olive Oil: Next, you will need 2 tablespoons of olive oil (divided). This will be used to help the potatoes and chickpeas bake. Olive oil is good for more than adding flavor to your meal — the antioxidants that it contains helps your body fight free radicals!
- Chickpeas: 1 15-oz can of drained and patted dry chickpeas will serve as the bulk of the filling. Chickpeas are a wonderful source of plant based protein. Just 1 cup contains over 14 grams!
- Seasonings: To add flavor to the dish use ½ teaspoon each of cumin, cinnamon, smoked paprika, and garlic powder, along with ¼ teaspoon of salt.
- Tomato: Next you will need ¼ cup of finely diced tomato. You can use roma, beefsteak, cherry, grape, or any type of tomato you have on hand! Tomatoes are another great antioxidant source, and they provide lots of Vitamin C too! Who says you can only get Vitamin C from citrus fruits?!
- Parsley: Finally, finish off the potato filling with ¼ cup of chopped fresh parsley. This herb is often overlooked as a source of nutrients, but it’s actually full of ’em! Think Vitamins A and K.
Lemony Hummus Sauce
- Hummus: First up for the sauce will be ½ cup of hummus. Because hummus is primarily made with chickpeas, it’s another huge protein souce.
- Lemon Juice: Follow the hummus with 1 tablespoon of lemon juice. Lemon juice is another source of Vitamin C!
- Dill: 1 teaspoon of dried dill will add a bit of herby flavor to the sauce. This is a great low calorie addition (just 3 cals per serving) that supports cholesterol and heart health!
- Garlic: Gotta have garlic — use 1 clove minced in this recipe. This is another seasoning that’s good for the heart and cholesterol, so enjoy!
- Water: Finally, you’ll need a bit of water to thin out the sauce. Use as much as needed to reach your desired sauce consistency.
If you enjoyed this recipe, join us for the 21 Day Vegetarian Reset where we’ll be cooking up more tasty dishes just like this (and our Mediterranean Romesco Bowls)! Jumpstart your health journey with the momentum you need to keep going with delicious recipes like Thai Red Curry and Zucchini Pasta with Avocado Sauce. And don’t worry, we’ll provide you with a grocery list and customizable meal plan too!
FAVORITE SHEET PAN
This large nonstick sheet pan is one of my everyday favorites!
- 2 medium sweet potatoes
- 2 Tbsp olive oil divided, 30 mL
- 1 15-oz can chickpeas drained and patted dry, 425 g
- ½ tsp each cumin, cinnamon, smoked paprika, garlic powder
- ¼ tsp salt
- ¼ cup finely diced tomato
- ¼ cup chopped fresh parsley
- ½ cup hummus 120 g
- 1 Tbsp lemon juice 15 mL
- 1 tsp dried dill
- 1 clove garlic minced
- Water to thin
- Potatoes: Preheat oven to 400°F (204°C). Cut potatoes in half, lengthwise. Rub with 1 Tbsp oil and place face down on a large rimmed baking sheet.
- Chickpeas: Stir to combine chickpeas with remaining 1 Tbsp oil, spices, and salt. Spread onto the same baking sheet as the potatoes.
- Bake: 25 minutes, or until potatoes are fork tender and chickpeas are crisp.
- Sauce: Stir to combine all Sauce ingredients, adding a bit of water to thin it into a sauce.
- Serve: Use a knife to slightly open each potato half. Spoon in chickpeas and tomatoes, drizzle with sauce, and garnish with parsley.
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