Greek Stuffed Sweet Potatoes
Ingredients
The sweet potatoes
The filling
-
1
14 oz can
chickpeas
-
1
cup
grape tomatoes
-
1
cup
chopped peeled cucumber
-
⅓
cup
pitted kalamata olives
-
¼
cup
red onion
-
⅓
cup
crumbled feta cheese
-
1
tablespoon
olive oil
-
1
tablespoon
lemon juice
-
1
teaspoon
red wine vinegar
-
¼
teaspoon
dried oregano
-
to taste
salt
-
to taste
black pepper
For serving
Instructions
- Preheat the oven to 400°F and prepare a baking sheet.
- Prick each sweet potato with a fork and bake for 45-50 minutes until soft.
- While baking, mix chickpeas, tomatoes, cucumber, olives, red onion, and feta in a bowl.
- Add olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper to the mixture and stir.
- Prepare the tzatziki sauce.
- Once sweet potatoes are baked, let them cool slightly, then cut them in half and mash the insides.
- Fill each sweet potato half with the Greek filling and top with tzatziki sauce.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
12g
Total carbohydrates
45g
Total protein
10g
Sodium
300mg
Cholesterol
15mg
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