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No-frills delicious as a side or entire (meatless) meal.

I'm always looking for interesting ways to use the humble sweet potato--this is no exception. If you are a fan of Mediterranean flavors or simply want to branch out of standard American food, this is a great place to start.

The roasted sweet potato is nutty and sweet (of course it is), but when paired with spiced and crispy chickpeas, a new level of subtle potato flavor is highlighted- something like smoky maple. Add slightly bitter tahini, salty, dry Feta, and citrusy cilantro, and it is a BAM in your mouth. Love that.

Not a cilantro lover? Switch it out for basil.

Notes: Olive oil is extra-virgin.


Ingredients: 1 large sweet potato, 1/2 can chickpeas, 2 tsp. olive oil, 1/2 tsp. paprika, 1/2 tsp. garlic powder, sea salt, pepper, 1-2 tbsp. tahini, 1/4 cup crumbled Feta cheese, 1 tbsp. chopped fresh cilantro.

Serves 1-2.

1. Preheat the oven to 400* and line a baking sheet with parchment paper.

2. Wash and dry the potato and slice in half lengthwise. Drain and rinse the chickpeas, saving the rest for another use. Place potato cut side down on the baking sheet. Tumble on the chickpeas in an even layer.

3. Drizzle olive oil over the chickpeas. Sprinkle with the paprika and garlic powder, then salt and pepper to taste. Gently toss to coat. Roast potato and chickpeas in the oven for 20-25 minutes, until potato is fork-tender and chickpeas are crisped and lightly colored.

4. Assemble by loosening up the flesh of the sweet potato with a fork. Add some olive oil or butter if you like. Add the chickpeas over the top, followed by a few "zigzags" of tahini. Sprinkle on Feta and finish with cilantro. Serve immediately.

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