Mediterranean Baked Sweet Potatoes with Chickpea Salad
Roasted sweet potatoes filled with a zesty chickpea salad, perfect for a wholesome Mediterranean-inspired meal.
20 min
Prep
60 min
Cook
4
Serves
450
Calories
Macros · per serving
10g protein
60g carbs
18g fat
Ingredients
For 4 servings
- 4 sweet potato
- 3 tablespoon olive oil
- 1 red onion
- 200 gram cherry tomato
- 1 cucumber
- 400 gram canned chickpeas
- 75 gram kalamata olive
- 100 gram feta cheese
- 1 lemon
- 20 gram fresh parsley
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat the oven to 200°C (392°F).
- 2
Wash and scrub the sweet potatoes, then pierce each several times with a fork.
- 3
Place sweet potatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and bake for 45-60 minutes until tender.
- 4
While the sweet potatoes are baking, finely dice the red onion, halve the cherry tomatoes, and chop the cucumber.
- 5
Rinse and drain the canned chickpeas.
- 6
In a large bowl, combine the diced red onion, cherry tomatoes, cucumber, chickpeas, and olives.
- 7
Crumble the feta cheese and add it to the bowl.
- 8
Juice the lemon and add to the bowl, along with 2 tablespoons of olive oil, salt, and black pepper.
- 9
Chop the fresh parsley and mix it into the salad.
- 10
Once sweet potatoes are cooked, let them cool slightly, then slice each lengthwise and gently mash the inside with a fork.
- 11
Spoon the chickpea salad into each sweet potato and serve warm.
Cook it this week.
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