Mediterranean Stuffed Sweet Potatoes with Feta Sauce
We adore these chickpea stuffed sweet potatoes! Roasted until buttery and creamy, the potatoes are drizzled with feta sauce, topped with a roasted red pepper and chickpea salad, then sprinkled with more feta and herbs. So good, nourishing and satisfying!
Ingredients
- 4 medium sweet potatoes
- 2 cans chickpeas, drained and rinsed
- 1 medium shallot, diced
- ⅔ cup diced roasted red peppers
- ¼ cup chopped herbs, like parsley, dill, chives
- 1 clove garlic, minced
- 1 tablespoon olive oil, it’s good from the jar of roasted peppers if you have it!
- 1 teaspoon red wine vinegar
- kosher salt and pepper
- ½ cup plain greek yogurt
- 2 tablespoons olive oil
- 1 tablespoons fresh lemon juice
- ⅔ cup crumbled feta cheese, plus extra for topping
- 2 tablespoons fresh dill, plus more for topping
- 2 tablespoons fresh chives, plus more for topping
Instructions
- Preheat the oven to 425 degrees F. Scrub the sweet potatoes and poke them each with a fork a few times. Spray or brush with olive oil and place them on a baking sheet.
- Roast the potatoes for 45 to 55 minutes, until super tender inside. Let cool until easy to touch.
- While the potatoes roast, prepare your ingredients. Mix together the chickpeas, shallot, roasted red peppers, garlic and herbs. Toss with the olive oil, red wine vinegar and a big pinch of salt and pepper.
- To make the feta sauce, add the greek yogurt, 2 tablespoons olive oil, lemon juice, feta, dill and chives to a blender or food processor. Add a big pinch of salt and pepper. Blend until combined. Taste and add more seasoning if desired.
- To serve the potatoes, slice them open and drizzle with the feta sauce. Top with some of the chickpea salad. Drizzle with more feta sauce, then sprinkle on some extra feta and herbs. Enjoy!
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