High-Protein Mediterranean Stuffed Sweet Potatoes
Mediterranean Stuffed Sweet Potatoes are a hearty, nutrient-packed meal where naturally sweet roasted potatoes are filled with protein-rich ingredients like chickpeas, Greek yogurt, and feta, along with fresh vegetables and herbs.
This dish balances sweet, savory, tangy, and herby flavors, making it perfect for healthy lunches, vegetarian dinners, or meal prep.
Recipe time
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients
For the Sweet Potatoes
4 medium sweet potatoes
1 tbsp olive oil
½ tsp salt
For the Protein Filling
1 can (15 oz / 400 g) chickpeas, drained and rinsed
½ cup Greek yogurt (high-protein option)
¼ cup feta cheese, crumbled
1 tbsp olive oil
1 tsp ground cumin
½ tsp paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Fresh Mediterranean Toppings
1 cup cherry tomatoes, diced
1 cucumber, chopped
2 tbsp red onion, finely chopped
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
Instructions
1. Roast the Sweet Potatoes
1. Preheat oven to 400°F (200°C).
2. Wash and dry the sweet potatoes.
3. Rub with olive oil and sprinkle with salt.
4. Place on a baking tray and roast for 35–40 minutes until soft.
2. Prepare the Chickpea Filling
5. In a pan, heat olive oil over medium heat.
6. Add chickpeas, cumin, paprika, garlic powder, salt, and pepper.
7. Cook for 5–7 minutes, slightly mashing some chickpeas for texture.
3. Make the Fresh Topping
8. In a bowl, combine tomatoes, cucumber, red onion, parsley, and lemon juice.
9. Toss lightly and set aside.
4. Assemble the Stuffed Potatoes
10. Slice open each roasted sweet potato.
11. Fluff the inside gently with a fork.
12. Spoon in the warm chickpea mixture.
13. Add a dollop of Greek yogurt.
14. Sprinkle with feta cheese.
15. Top with the fresh Mediterranean salad.
Tips for Best Results
Roast potatoes until very soft inside for the best texture.
Slightly mash chickpeas to create a chunky, hearty filling.
Add a drizzle of extra olive oil or tahini sauce for more richness.
For extra protein, mix quinoa into the filling.
Recipe Notes
This recipe is vegetarian and high in protein.
You can make it vegan by replacing Greek yogurt and feta with plant-based alternatives.
Great for meal prep—store components separately for up to 3 days.
Frequently Asked Questions
Can I use canned sweet potatoes?
Fresh is best for texture, but canned can be used in a pinch.
What sauces go well with this?
Try tzatziki, tahini sauce, or garlic yogurt sauce.
Is this good for weight loss?
Yes. It’s high in fiber and protein, which helps keep you full longer.
Nutritional Information
Calories 390 kcal
Protein 18–22 g
Carbohydrates 50 g
Fat 12 g
Fiber 9 g
Sugar 9 g
Sodium 420 mg