Mediterranean style stuffed sweet potatoes

Mediterranean Style stuffed sweet potatoes

Dressing up a baked sweet potatoes is one of my favorite easy meals

This mediterranean style stuffed sweet potato recipe is a fun twist on a simple baked potato. It’s packed with roasted chickpeas, a tomato cucumber salad & a tahini sauce. These are super nutritious and equally tasty, give them a try!

Mediterranean style stuffed sweet potatoes
Mediterranean style stuffed sweet potatoes

Mediterranean style stuffed sweet potatoes

Prep Time30 mins
Cook Time1 hr
Course: Main Course, Side Dish
Servings: 4 servings


  • 4 medium sweet potatoes
  • 4 tbsp vegan butter

Roasted Chickpeas

  • 2 cups chickpeas
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 2 tbsp oil
  • salt and pepper to taste

Tomato Cucumber Salad

  • 1 heaping cup cherry tomatoes – quartered
  • 1 heaping cup cucumber – seeds scooped out & quartered
  • ½ cup pitted olives
  • 2 tbsp lemon juice
  • ½ tsp paprika
  • ½ tsp cumin
  • ¼ cup fresh parsley – chopped
  • salt and pepper to taste

Lemon tahini sauce

  • cup tahini
  • ¼ cup lemon juice
  • 3 garlic cloves
  • ½ tsp paprika
  • 1 tsp cumin
  • ½ cup unsweetened plant based milk
  • 3 tbsp olive oil
  • 2 tbsp warm water
  • salt and pepper to taste


  • Preheat the oven to 350 degrees.
    Wash and scrub your sweet potatoes, then just place them sweet potatoes on a baking sheet. Bake for about 1 hour, or until super soft (test by sticking a knife through).
  • To make the roasted chickpeas, toss the chickpeas with the cumin, paprika, oil, salt & pepper. Roast for 15 minutes ( they can go in with the sweet potatoes).
  • To make the tomato cucumber salad, just toss everything together in a bowl & then set aside.
  • To make the lemon tahini sauce, add all of the ingredients to a blender & blend until smooth.
  • To assemble the baked potatoes cut each potato in half (I cut about 80% of the way through). Add about 1 tbsp of vegan butter to the inside of the hot potato, then mash the butter in with a fork to fluff up the inside of the potato. Top each with roasted chickpeas, tomato cucumber salad & drizzle with lemon tahini sauce.

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