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Delicious and creative dinner recipe: Mediterranean Stuffed Sweet Potatoes – By Malsha – eLanka
It’s a vibrant dish full of flavors and textures, and it’s also healthy and easy to make!
Ingredients:
- For the sweet potatoes:
- 4 medium sweet potatoes
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- For the filling:
- 1 cup cooked quinoa (or rice/couscous)
- 1/2 cup canned chickpeas (drained and rinsed)
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup red onion, finely diced
- 1/2 cucumber, diced
- 1/4 cup crumbled feta cheese (optional)
- 2 tbsp fresh parsley, chopped
- For the sauce:
- 1/4 cup plain Greek yogurt (or a dairy-free alternative)
- 1 tbsp tahini
- 1 clove garlic, minced
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions:
- Roast the Sweet Potatoes:
- Preheat the oven to 400°F (200°C).
- Wash and dry the sweet potatoes. Cut them in half lengthwise and place them on a baking sheet, cut side up.
- Brush with olive oil, then sprinkle with paprika, cumin, salt, and pepper.
- Roast for 35–40 minutes, or until fork-tender.
- Prepare the Filling:
- While the sweet potatoes are roasting, combine quinoa, chickpeas, sun-dried tomatoes, olives, red onion, and parsley in a large bowl.
- Drizzle with a little olive oil and lemon juice, then mix well. Adjust seasoning with salt and pepper.
- Make the Sauce:
- In a small bowl, whisk together Greek yogurt, tahini, garlic, lemon juice, salt, and pepper. Add a splash of water if needed to reach a drizzle-able consistency.
- Assemble the Dish:
- Once the sweet potatoes are done, use a fork to lightly mash the inside of each half, creating a little pocket.
- Spoon the Mediterranean filling into each sweet potato half.
- Drizzle generously with the tahini-yogurt sauce and top with crumbled feta, if using.
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Serve and Enjoy:
- Garnish with extra parsley or a sprinkle of smoked paprika for color. Serve warm, paired with a light salad or crusty bread.
