Mediterranean Stuffed Sweet Potato Boats with Chickpeas & Feta
These Mediterranean Stuffed Sweet Potato Boats are hearty, colorful, and packed with wholesome ingredients. Roasted sweet potatoes are filled with lemony chickpeas, fresh herbs, and salty feta, then finished with olive oil and a light yogurt or tahini drizzle. The result is a comforting yet fresh dish that works beautifully as a healthy lunch, vegetarian dinner, or impressive side.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Serves: 3–4
Ingredients
For the Sweet Potatoes
3 medium sweet potatoes
2 tbsp olive oil
Salt, to taste
Black pepper, to taste
For the Chickpea Filling
1½ cups cooked chickpeas (or 1 can, drained and rinsed)
1 small red onion, finely chopped
1 small cucumber, diced
1 medium tomato, diced (seeds removed)
2 tbsp olive oil
1 tbsp fresh lemon juice
½ tsp ground cumin (optional, mild)
Salt and black pepper, to taste
For Topping
½ cup crumbled feta cheese
2 tbsp fresh parsley, chopped
1–2 tbsp fresh mint or dill, chopped
Optional Drizzle
¼ cup Greek yogurt or tahini
1 tbsp lemon juice
1–2 tbsp water
Pinch of salt
Instructions
Step 1: Roast the Sweet Potatoes
Preheat oven to 200°C (400°F).
Slice sweet potatoes lengthwise and place on a baking tray.
Brush with olive oil and season with salt and pepper.
Roast for 35–40 minutes until tender and lightly caramelized.
Step 2: Prepare the Chickpea Filling
In a bowl, lightly mash half of the chickpeas (for texture).
Add remaining chickpeas, onion, cucumber, tomato, olive oil, and lemon juice.
Season with salt, pepper, and cumin (if using).
Mix gently and taste for balance.
Step 3: Make the Drizzle
Whisk yogurt or tahini with lemon juice and salt.
Add water gradually until smooth and pourable.
Step 4: Assemble the Boats
Once sweet potatoes are roasted, gently press the centers to create space.
Spoon chickpea mixture generously into each potato.
Top with crumbled feta and fresh herbs.
Drizzle with yogurt or tahini sauce if desired.
Tips for Best Results
Choose even-sized sweet potatoes so they cook evenly.
Roasting cut-side up gives a softer texture; cut-side down gives more caramelization.
For extra crunch, add toasted pine nuts or walnuts on top.
Serve warm or at room temperature — both work well.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes. Roast the sweet potatoes and prepare chickpea filling separately. Assemble before serving.
Q: Is this recipe gluten-free?
Yes, it is naturally gluten-free.
Q: Can I make it vegan?
Absolutely. Skip feta or replace it with vegan feta or avocado slices.
Q: What can I serve with it?
It pairs well with a green salad, grilled vegetables, or warm pita bread.
Nutritional Information
Calories: 360 kcal
Protein: 14 g
Carbohydrates: 45 g
Fat: 15 g
Fiber: 9 g
Iron: Moderate
Calcium: Good (from feta or tahini)