Add colors and protein to your meal with these Healthy Mediterranean Sweet Potato Boats. A cozy and comforting dinner idea!
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
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
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Wash the sweet potatoes, pat them dry, and slice each potato lengthwise, creating two halves.
- Scoop out a small amount from the centre of each sweet potato with a spoon, keeping most of the potato intact.
- Place the halved sweet potato cut-side up on the baking sheet.
- Drizzle 2 tablespoons of olive oil on each sweet potato and sprinkle with salt, black pepper, and smoked paprika.
- Rub the seasoning on the sweet potato to coat evenly.
- Roast in the oven for about 30-35 minutes or until the potatoes are tender and slightly caramelised.
- Meanwhile, start preparing the chickpea topping.
- Add the chickpeas, sliced olives, and crumbled feta cheese to a bowl.
- Add chopped mint and parsley to the chickpea bowl.
- Add 1 tablespoon of fresh lime juice and drizzle with 1 tablespoon of olive oil.
- Season the mixture with salt, black pepper, and cumin.
- Gently toss everything to combine.
- Once the sweet potatoes are roasted, remove them from the oven and let them cool for about 5 minutes.
- Gently fluff the centre of each potato using a fork.
- Spoon the chickpea mixture into each sweet potato and press lightly to set the mixture.
- Garnish it with extra crumbled feta cheese and chopped parsley.
- Drizzle the olive oil lightly over the top, sprinkle a pinch of black pepper, and add optional lemon zest.
- 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.


