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Mediterranean stuffed sweet potatoes
This has been one of those weeks where I feel like I just can’t get myself going. I’ve felt behind all week, not to mention incredibly tired and with little motivation.
I don’t usually feel like that, so rather than fight it, I gave into the swell and rode the wave. Our bodies usually tell us what they need, and mine was telling me I needed to take it easy.
Normally I would have pushed through the lull this week and tried to be my normal “productive” self, but I’m learning that you can’t push 100%, 100% of the time. Rest is good, for all of us. Even me.
So this week I took it really easy, which meant taking it easy in the kitchen too. I kept cooking to a bare minimum, for my family, and for the blog. Instead of making something new, I made an old favorite. Easy comfort food. Mediterranean stuffed sweet potatoes.
I have always loved sweet potatoes, but I especially love them when they’re stuffed with some of my favorite goodies and then smothered in some type of sauce.
You can really make any type of “stuffed” sweet potato (I love a good “taco” potato filled with beans and guacamole ;)) Sweet potatoes are such a great neutral that you can really do anything with them.
For these Mediterranean stuffed sweet potatoes, I loaded them with a quinoa tabouli salad, crunchy chickpeas, dill tomatoes, and a homemade tzatziki sauce.
They were easy, delicious and the perfect comfort food for these lazy days.
Recipe:
Stuffed mediterranean sweet potatoes
Instructions:
- Preheat oven to 425 degrees
- Prick sweet potatoes with a fork and then coat evenly with a small drizzle of olive oil and a sprinkle of salt and pepper. Place the potatoes in the oven on a baking sheet (lined with foil) and bake for 50-60 minutes (depending on the size of your potato). The potatoes should be tender and cooked all the way through. Once the potatoes are cooked, remove from the oven, all them to cool slightly and then slice in half.
- Meanwhile, prepare the roasted chickpeas.
- Place the drained, rinsed and dried (it's important that the chickpeas are dry) chickpeas on a baking sheet. Drizzle with a tbsp of olive oil, cumin, and salt/pepper. Toss to coat. Place the chickpeas in the oven (along with the potatoes) and roast for 20-25 minutes, or until chickpeas are golden brown. Remove from the oven and set aside.
- To prepare the quinoa tabouli salad. In a large bowl add the 1 cup of cooked quinoa. Then add the finely chopped parsley, mint, and green onions. Using half of the hothouse cucumber and half of the cherry tomatoes, cut both into finely diced pieces and add to the quinoa salad. Drizzle with 1 tbsp of olive oil, the lemon juice, and salt/pepper to taste. Mix, taste and adjust seasoning as necessary. Set the tabouli salad aside.
- In another separate bowl add the rest of the cherry tomatoes (cut in half), and the rest of the hothouse cucumber (diced) as well as a tbsp of olive oil, red wine vinegar, salt/pepper, and a handful of chopped dill. Set aside
- Make the tzatziki sauce (recipe found here)
- to assemble the potatoes, use a fork to "fluff" the interior of each potato half. Then add a generous amount of the quinoa tabouli salad (about 1/4 cup), a few spoonfuls of the dill tomato/cucumber salad, the tzatziki sauce and then finally the roasted chickpeas.
- Serve and enjoy!
For other Mediterranean inspired dishes, check out our spicy falafel pitas and homemade tzatziki sauce
Recipe:
Stuffed mediterranean sweet potatoes
Instructions:
- Preheat oven to 425 degrees
- Prick sweet potatoes with a fork and then coat evenly with a small drizzle of olive oil and a sprinkle of salt and pepper. Place the potatoes in the oven on a baking sheet (lined with foil) and bake for 50-60 minutes (depending on the size of your potato). The potatoes should be tender and cooked all the way through. Once the potatoes are cooked, remove from the oven, all them to cool slightly and then slice in half.
- Meanwhile, prepare the roasted chickpeas.
- Place the drained, rinsed and dried (it's important that the chickpeas are dry) chickpeas on a baking sheet. Drizzle with a tbsp of olive oil, cumin, and salt/pepper. Toss to coat. Place the chickpeas in the oven (along with the potatoes) and roast for 20-25 minutes, or until chickpeas are golden brown. Remove from the oven and set aside.
- To prepare the quinoa tabouli salad. In a large bowl add the 1 cup of cooked quinoa. Then add the finely chopped parsley, mint, and green onions. Using half of the hothouse cucumber and half of the cherry tomatoes, cut both into finely diced pieces and add to the quinoa salad. Drizzle with 1 tbsp of olive oil, the lemon juice, and salt/pepper to taste. Mix, taste and adjust seasoning as necessary. Set the tabouli salad aside.
- In another separate bowl add the rest of the cherry tomatoes (cut in half), and the rest of the hothouse cucumber (diced) as well as a tbsp of olive oil, red wine vinegar, salt/pepper, and a handful of chopped dill. Set aside
- Make the tzatziki sauce (recipe found here)
- to assemble the potatoes, use a fork to "fluff" the interior of each potato half. Then add a generous amount of the quinoa tabouli salad (about 1/4 cup), a few spoonfuls of the dill tomato/cucumber salad, the tzatziki sauce and then finally the roasted chickpeas.
- Serve and enjoy!
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