Healthy Mediterranean Sweet Potato Boats

Add colors and protein to your meal with these Healthy Mediterranean Sweet Potato Boats. A cozy and comforting dinner idea!

olivetreenutrition

These Healthy Mediterranean Sweet Potato Boats make up a delicious, protein-loaded dinner. It is easier and quicker to prepare than it seems. Roast the sweet potatoes, prepare a filling, and you are all set to enjoy a tasty, healthy meal.

Healthy Mediterranean Sweet Potato Boats

hildaskitchenblog

Prep Time: 15 minutes         Cook Time: 40 minutes         Total Time: 55 minutes         Servings: 3

Ingredients

For The Roasted Sweet Potatoes

• 3 medium sweet potatoes
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper

The Mediterranean Chickpea Topping

• 11/2 cups cooked chickpeas
• 1/4 cup fresh parsley (chopped)
• 1/3 cup kalamat olives (sliced)
• 1/3 cup feta cheese (crumbled)
• 2 tablespoons fresh mint (finely chopped)
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 tablespoon olive oil

For Garnishing

• 1 tablespoon fresh parsley (chopped)
• 1 teaspoon lemon zest (optional)
• 1 tablespoon extra olive oil (for drizzling)
• Pinch of black pepper

Recipe

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Wash the sweet potatoes, pat them dry, and slice each potato lengthwise, creating two halves.
3. Scoop out a small amount from the centre of each sweet potato with a spoon, keeping most of the potato intact.
4. Place the halved sweet potato cut-side up on the baking sheet.
5. Drizzle 2 tablespoons of olive oil on each sweet potato and sprinkle with salt, black pepper, and smoked paprika.
6. Rub the seasoning on the sweet potato to coat evenly.
7. Roast in the oven for about 30-35 minutes or until the potatoes are tender and slightly caramelised.
8. Meanwhile, start preparing the chickpea topping.
9. Add the chickpeas, sliced olives, and crumbled feta cheese to a bowl.
10. Add chopped mint and parsley to the chickpea bowl.
11. Add 1 tablespoon of fresh lime juice and drizzle with 1 tablespoon of olive oil.
12. Season the mixture with salt, black pepper, and cumin.
13. Gently toss everything to combine.
14. Once the sweet potatoes are roasted, remove them from the oven and let them cool for about 5 minutes.
15. Gently fluff the centre of each potato using a fork.
16. Spoon the chickpea mixture into each sweet potato and press lightly to set the mixture.
17. Garnish it with extra crumbled feta cheese and chopped parsley.
18. Drizzle the olive oil lightly over the top, sprinkle a pinch of black pepper, and add optional lemon zest.
19. Serve warm and enjoy.

Tips

• Store the leftovers in an airtight container in the fridge for up to 3 days, or store the filling and sweet potatoes separately to maintain freshness.
• If the potatoes are slightly big, reduce the roasting time, and let them cool to avoid mushiness.