Vegetarian Sweet Potato Meal That’s Fresh & Filling
An easy, flavorful recipe for Mediterranean Stuffed Sweet Potatoes with hummus, chickpeas, cucumbers, tomatoes, feta, and fresh herbs. Perfect for healthy lunches or weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
Ingredients
4 medium sweet potatoes
1 can chickpeas, drained and rinsed
1 tbsp olive oil
1/2 tsp cumin
1/2 tsp paprika
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/3 cup kalamata olives, chopped
1/4 cup red onion, thinly sliced
1/3 cup crumbled feta
1/2 cup hummus
2 tbsp lemon juice
2 tbsp chopped fresh parsley or mint
Salt and pepper to taste
Instructions
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Preheat oven to 400°F. Prick sweet potatoes with a fork and roast for 40–50 minutes until tender.
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Toss chickpeas with olive oil, cumin, and paprika. Roast or sauté until golden.
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Prep toppings: chop cucumbers, tomatoes, olives, onion, and crumble feta.
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Slice sweet potatoes open and fluff insides. Spread hummus into each potato.
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Top with chickpeas, vegetables, feta, and herbs.
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Drizzle with lemon juice and season to taste. Serve warm or room temp.
Notes
Use dairy-free cheese or omit feta for vegan version. Add grilled protein for extra fullness. Store ingredients separately for best freshness.