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How to Enjoy:
- Sautéing fresh garden vegetables.
- Tossing with warm pasta and tomato dishes.
- Roasting potatoes, root vegetables, and meats.
Mediterranean Stuffed Sweet Potatoes
Servings
2
Prep Time
25 minutes
Cook Time
90 minutes
With their vibrant colors, bold flavors, and wholesome ingredients, these stuffed sweet potatoes are a feast for the senses and a celebration of the Mediterranean. Whether enjoyed as a satisfying lunch or a flavorful dinner, this dish is sure to transport you to a sun-soaked paradise with every delicious bite!
Ingredients
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2 Large Sweet Potatoes
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3 Tbsp + ½ tsp Kalamata Greek Extra Virgin Olive Oil, divided
-
2 tsp Citrus Dill Infused Sea Salt, divided
-
1 Can Garbanzo Beans, rinsed and drained
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2 ½ tsp Lemon & Dill Tzatziki Rub & Seasoning, divided
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1 cup Cherry Tomatoes, cut in quarters
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½ cup Parsley, chopped
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1 Tbsp + 1 tsp Meyer Lemon White Barrel Aged Balsamic, divided
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½ cup Greek Yogurt
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¼ cup Tahini
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1 Garlic Clove, minced
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2-3 Tbsp Water, to thin
-
½ cup Feta
Directions
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Preheat the oven to 400F. Wash sweet potatoes and poke all over with a fork. Rub with ½ tsp Kalamata Greek EVOO and ½ tsp Citrus Dill Infused Sea Salt. Bake until tender, about 1 hour and 30 mins.
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In a bowl toss garbanzo beans with 1 Tbsp Kalamata Greek Extra Virgin Olive Oil, 1 tsp Lemon & Dill Tzatziki Rub & Seasoning, and ¼ tsp Citrus Dill Infused Sea Salt. Add to a lined baking sheet in a single layer and bake until crispy, about 30 mins.
-
In a bowl combine cherry tomatoes, parsley, 1 Tbsp Kalamata Greek Extra Virgin Olive Oil, 1 tsp Meyer Lemon White Barrel Aged Balsamic, ½ tsp Lemon & Dill Tzatziki Rub & Seasoning, and ¼ tsp Citrus Dill Infused Sea Salt.
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To make the dressing combine Greek yogurt, tahini, garlic cloves, 1 Tbsp Kalamata Greek Extra Virgin Olive Oil, 1 Tbsp Meyer Lemon White Barrel Aged Balsamic, ½ tsp Lemon & Dill Tzatziki Rub & Seasoning, and ½ tsp Citrus Dill Infused Sea Salt. To thin the sauce, add 2-3 Tbsp of water until dressing reaches desired consistency.
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Cut open sweet potatoes and season with ½ tsp Citrus Dill Infused Sea Salt. Top with the tomato mixture, crispy chickpeas, dressings, and feta.
