Ingredients
Equipment
Method
Preparation Steps
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pierce the sweet potatoes several times and roast them for 40-50 minutes until fork-tender.
- In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, and feta. Add parsley and mint.
- Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper in a separate bowl and pour over the filling. Toss gently.
- Slice the roasted sweet potatoes lengthwise and fluff the insides to make room for the filling.
- Spoon the filling into each sweet potato and serve immediately.
Nutrition
Notes
For best flavor, don't skip the dressing. Adjust seasoning to your liking before serving.
