Stuffed Sweet Potato Boats
These stuffed sweet potato boats feature tender roasted sweet potatoes loaded with your favorite fillings—whether it’s a mix of chickpeas, avocado, greens, tahini, or feta. Naturally sweet and earthy, sweet potatoes make the perfect edible bowl. This recipe is plant-forward, gluten-free, and great for easy, healthy meals.
Time Required:
Prep Time: 10 minutes
Cook Time: 40–45 minutes
Total Time: ~50–55 minutes
Servings: 2
Ingredients:
For the Sweet Potatoes:
2 medium sweet potatoes
1 tsp olive oil
Salt and pepper, to taste
Mediterranean-Inspired Filling:
1/2 cup canned chickpeas, rinsed and drained
1/4 cup cherry tomatoes, halved
1/4 cup cucumber, diced
1/4 avocado, sliced or diced
2 tbsp red onion, thinly sliced
2 tbsp crumbled feta
2 tbsp chopped parsley or mint
Drizzle of tahini or tzatziki sauce
Lemon wedges, for serving
Instructions:
1. Roast the sweet potatoes:
Preheat oven to 400°F (200°C).
Scrub sweet potatoes, prick several times with a fork, and rub with a little olive oil.
Place on a baking tray and roast for 40–45 minutes, or until soft and fork-tender. (You can also microwave them for 7–10 minutes to speed things up.)
2. Prepare the filling:
While potatoes roast, mix the chickpeas, tomatoes, cucumber, red onion, avocado, and herbs in a bowl.
Season with salt, pepper, and a squeeze of lemon.
3. Assemble the boats:
Slice each roasted sweet potato lengthwise and gently mash the inside with a fork.
Fill each boat with the chickpea-veggie mixture.
Top with feta (if using) and a drizzle of tahini or tzatziki.
Serve with extra lemon wedges.
Notes & Tips:
Make it vegan: Skip the feta or use plant-based cheese.
Boost protein: Add grilled chicken, falafel, or lentils.
Add crunch: Sprinkle on toasted seeds or chopped nuts (like sunflower seeds or almonds).
Different sauces: Hummus, lemony yogurt dressing, or balsamic glaze all work beautifully.
Frequently Asked Questions
Q: Can I prep this ahead?
Yes! Roast the sweet potatoes and prep the fillings in advance. Store separately and assemble when ready to eat.
Q: Can I use white potatoes instead?
You can—but sweet potatoes offer a unique sweetness that balances the savory filling beautifully.
Q: How do I store leftovers?
Keep components in airtight containers in the fridge for up to 3–4 days. Reheat potatoes before serving.
Nutritional Information
Calories ~330 kcal
Protein 9g
Carbs 42g
Fiber 8g
Fat 13g
Sugars 8g
Sodium 280mg