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Mediterranean Sweet Potatoes

Mediterranean Sweet Potatoes with Chickpeas and Feta Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 4 medium sweet potatoes (about 8 oz each)
  • 2 tbsp olive oil, plus more for rubbing
  • Salt and black pepper
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • 1 cup halved cherry tomatoes
  • ½ cup diced English cucumber
  • ¼ cup thinly sliced red onion
  • ¼ cup halved Kalamata olives
  • ½ cup crumbled feta cheese
  • ¼ cup chopped fresh parsley, plus more for finishing
  • 2 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • ½ tsp dried oregano

Method
 

  1. Preheat oven to 400°F (200°C). Prick sweet potatoes all over with a fork, rub with oil, season with salt, and place directly on the oven rack. Roast 45 to 55 minutes until tender.
  2. While potatoes roast, heat 2 tbsp oil in a skillet over medium-high. Add chickpeas, smoked paprika, cumin, garlic powder, salt, and pepper. Cook, stirring occasionally, for 8 to 10 minutes until golden and crisp around the edges.
  3. In a bowl, combine tomatoes, cucumber, red onion, olives, feta, and parsley. Add lemon juice, 1 tbsp extra virgin olive oil, oregano, salt, and pepper. Toss gently to combine.
  4. Split open the roasted sweet potatoes, fluff the insides with a fork, and spoon the chickpeas over the center. Top with the tomato mixture, finish with extra parsley, and serve warm.

Notes

If your sweet potatoes vary a lot in size, pull the smaller ones out of the oven as they finish and let the larger ones keep roasting. The chickpeas can be made a day ahead and rewarmed in a dry skillet, which saves a few minutes at dinnertime.