After 2 months of vegetarian meals I can confidently say these Mediterranean stuffed sweet potatoes were my favorite vegetarian meal…EXCEPT for maybe a tie with one of the Indian dishes that I made. There were several. I feel like I had some sort of Indian food every week – curry soup, curry chickpeas and vegetables, lentil Tikka Masala, Tikka Masala pizza…I love Indian food. BUT Mediterranean meals are a close second. And since sweet potatoes are in my top five foods, this meal is the perfect combination.
Being part of a household with one meat-eater and one vegetarian was difficult. Every week I tried to come up with meals I could simple add meat to or replace the meat with bean or lentils. I made these for Justin by replacing the chickpeas with ground turkey. He’s my toughest critic and he loved them.
This is simple to make, especially when keeping it meatless. That’s one thing I love about meatless meals – you don’t have to cook meat. Aside from chopping the vegetables cooking the meat is usually the most time consuming or trickiest part of a meal. And I chop vegetables for every meal so cutting out the meat part cuts down on the work. Without the ground turkey these become as simple as baking sweet potatoes and roasting chickpeas – which you can throw in the oven at the same time, then run off and do something else for about 30 minutes. As they finish roasting you can heat up the remaining ingredients in a saucepan, add them to the chickpeas, then start stuffing your potatoes.
Each of my meals comes with instructions on how best to prep and store it for leftovers. Read my meal prep guide if you need help. It took me about 4 years to nail down the right strategy, so don’t feel bad. For this meal, I bake all the potatoes at the same time. Then I store them in a freezer bag with a paper towel or wrap them in tin foil (let them cool first!). The filling is mixed and cooked through before I portion it out. When it comes time to eat leftovers, I slice a sweet potato in half, microwave it for a minute or two on its own, then stuff them with the prepared filling. Then I microwave the stuffed sweet potatoes for another minute or so. This makes meal time deceivingly simple for a meal that looks fancy AF.
Vegan Mediterranean Stuffed Sweet Potatoes
Sweet potatoes that are baked to perfection and stuffed full of Mediterranean flavors from Roasted chickpeas, tomatoes, black olives and spices!
- 4 large sweet potatoes
- 2 cans chickpeas
- 2 tsp turmeric
- 1/2 tsp pink Himalayan salt
- 1/2 cup red onion chopped
- 15 oz black olives, sliced and pitted canned
- 15oz diced tomatoes canned
- 1 tbsp mediterranean seasoning
Bake the Sweet Potatoes
Preheat oven to 400 degrees. With a fork, poke holes all around each potato. Cover in foil and place on baking sheet. Bake for 30-45 minutes depending on their size.
Place chickpeas in an even layer on a baking sheet and sprinkle with turmeric and salt. Place in the oven with the potatoes, but stir them after 10 minutes. Check on them again in another 10 minutes and they will likely be done at that time. You can check how crispy they are. If you want them crispier, bake them for longer.
Stuff the Potatoes
For the filling, heat 1 tbsp of oil over medium heat in a large saucepan. Add the red onion, olives, and tomatoes. They don't need to cook for long, just enough to be heated through.
Stir the vegetables in with the roasted chickpeas and scoop some of the filling onto each half of the potato.
Optional: Top with some feta cheese crumbles and/or fresh cilantro!