This Vegan Mediterranean Stuffed Sweet Potatoes recipe is full of Greek-inspired flavors. Baked sweet potatoes get packed with a fresh veggie and crispy chickpea combo, which then gets drizzled with a savory coconut yogurt dressing, as well as creamy tahini. It’s a healthy vegan stuffed sweet potato recipe that is simple to prepare and meal prep approved!
Stuffed sweet potatoes and Mediterranean food are delicious on their own, but when paired together, it’s a mouthwatering combination.
This Vegan Mediterranean Stuffed Sweet Potatoes recipe, as just as it sounds, is a dish of Greek-inspired deliciousness. While the sweet potatoes are technically the star of this recipe, the crispy chickpeas, along with the savory coconut dressing is what makes it a drool worthy combo.
Stuffed with Greek goodness and drizzled with savory deliciousness, this healthy vegan stuffed sweet potato recipe is going to be a weeknight favorite!
Why You’ll Love This Vegan Stuffed Sweet Potato Recipe
- Full of Flavor: Thanks to the sweet potato, veggie medley, crispy chickpeas, and the savory coconut dressing, each bite is packed with Greek flavor.
- Perfect for Leftovers: Double the recipe and enjoy all week long for a quick + hearty dinner.
- Balanced Meal: From the Mediterranean filling to the dressings, this dish is stuffed/coated with nutrition.
Ingredients
- Organic Sweet Potato: The star! For this recipe I used garnet sweet potatoes, but you can technically use any type of potato you love! I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well.
- Organic Vegetables: Red onion, red bell peppers, cumbers, cherry tomatoes, kalamata olives, and arugula, are the veggies used in this recipe.
- Organic Chickpeas: Coated in Greek-inspired spices, while adding some plant protein + fiber to this vegan stuffed sweet potato recipe.
- Organic Savory Yogurt Dressing: A rich, tangy, & creamy dressing gets drizzled on top of these stuffed sweet potatoes.
- Organic Tahini: An extra drizzle of healthy fats!
- Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures.
How To Make
- Roast the Potatoes. Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 45 – 55 minutes.
- Crispy Chickpeas. At the same time, press as much liquid out of the chickpeas as you can, then pour chickpeas onto a baking sheet and toss with the oil and spices. Roast chickpeas for 30 minutes, flipping halfway through. Once chickpeas are completed, set aside.
- Vegetables. In a large bowl, add the chopped vegetables and mix until well combined.
- Savory Yogurt Dressing. In a bowl, combine all ingredients to a bowl and whisk until fully combined, adding a tablespoon at a time to thin out.
- Assemble. When the sweet potatoes are fork tender, remove from the oven and let rest for 5 minutes. Slice the sweet potatoes in half lengthwise, carefully keeping them intact. Pinch the sides together to squeeze and open up the center. Fluff it with a fork. Top with vegetable mix, crispy chickpeas, a drizzle of the savory yogurt dressing, the tahini, and garnish with fresh basil. Enjoy!
Tips for Making Vegan Stuffed Sweet Potatoes Perfectly
- Bake the Sweet Potato & Chickpeas First: While the sweet potatoes and chickpeas are baking in the oven you can prepare the vegetables and the sauce.
- Use Large Even-Sized Sweet Potatoes: You want to make sure the sweet potatoes have enough room in them to stuff. If you use small or thin sweet potatoes it will make it more difficult to stuff them. Try to get sweet potatoes that are all the same size and shape so they all cook evenly.
- Poke Holes in the Sweet Potatoes: It’s best to poke holes in the sweet potatoes before baking. This allows the steam to escape from the potatoes while they cook. This will prevent the chance of your sweet potato exploding in the oven! (it’s rare, but it can happen).
- Organic Vegetables: Feel free to customize your preferred vegetables.
Storing & Reheating
As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the sweet potato and filling cool completely before transferring to separate air-tight glass containers.
Fridge Storage. Transfer to sweet potato, filling, and dressing, to separate air-tight glass containers. Refrigerate for up to 4 days.
Reheating. To reheat, preheat the oven to 350 degrees F. On a baking sheet, add the sweet potato halves and chickpeas, and place in the oven for about 15 minutes, until warmed through. To serve, pair with the veggies and dressings.
More Vegan Recipes You’ll Love
- Mexican Quinoa Stuffed Sweet Potatoes
- Vegan Falafel Bowl with Coconut Tzatziki
- Buffalo Chickpea Stuffed Sweet Potatoes
- Vegan Greek Pasta Salad
- Vegan Chipotle Stuffed Sweet Potatoes
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
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Vegan Mediterranean Stuffed Sweet Potatoes
- Prep Time: 10
- Cook Time: 45
- Total Time: 55
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Mediterranean
- Diet: Vegan
Description
This Vegan Mediterranean Stuffed Sweet Potatoes recipe is full of Greek-inspired flavors. Baked sweet potatoes get packed with a fresh veggie and crispy chickpea combo, which then gets drizzled with a savory coconut yogurt dressing, as well as creamy tahini. It’s a healthy vegan stuffed sweet potato recipe that is simple to prepare and meal prep approved!
Ingredients
Always opt for organic ingredients.
SWEET POTATOES
- 2 large sweet potatoes
CRISPY CHICKPEAS
- 1 (15-oz) can chickpeas, drained
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp paprika
- ½ tsp garlic powder
- Sea salt & black pepper, to taste
VEGETABLES
- 1 small red onion, chopped
- 1 red bell pepper, chopped
- ½ English cucumber, chopped
- 1 cup cherry tomatoes, halved
- ¼ cup kalamata olives, halved
- 2 cups fresh greens
- ½ fresh basil
SAVORY YOGURT DRESSING
- ¼ cup coconut yogurt
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- ½ tsp dried oregano
- 2 garlic cloves, minced
- Sea salt & black pepper, to taste
SERVINGS
- Tahini
- Fresh basil
Instructions
- Roast the Potatoes. Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 45 – 55 minutes.
- Crispy Chickpeas. At the same time, press as much liquid out of the chickpeas as you can, then pour chickpeas onto a baking sheet and toss with the oil and spices. Roast chickpeas for 30 minutes, flipping halfway through. Once chickpeas are completed, set aside.
- Vegetables. In a large bowl, add the chopped vegetables and mix until well combined.
- Savory Yogurt Dressing. In a bowl, combine all ingredients to a bowl and whisk until fully combined, adding a tablespoon at a time to thin out.
- Assemble. When the sweet potatoes are fork tender, remove from the oven and let rest for 5 minutes. Slice the sweet potatoes in half lengthwise, carefully keeping them intact. Pinch the sides together to squeeze and open up the center. Fluff it with a fork. Top with vegetable mix, crispy chickpeas, a drizzle of the savory yogurt dressing, the tahini, and garnish with fresh basil. Enjoy!
Notes
Bake the Sweet Potato & Chickpeas First: While the sweet potatoes and chickpeas are baking in the oven you can prepare the vegetables and the sauce.
Use Large Even-Sized Sweet Potatoes: You want to make sure the sweet potatoes have enough room in them to stuff. If you use small or thin sweet potatoes it will make it more difficult to stuff them. Try to get sweet potatoes that are all the same size and shape so they all cook evenly.
Poke Holes in the Sweet Potatoes: It’s best to poke holes in the sweet potatoes before baking. This allows the steam to escape from the potatoes while they cook. This will prevent the chance of your sweet potato exploding in the oven! (it’s rare, but it can happen).
Organic Vegetables: Feel free to customize your preferred vegetables.
Storing & Reheating: Transfer to sweet potato, filling, and dressing, to separate air-tight glass containers. Refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. On a baking sheet, add the sweet potato halves and chickpeas, and place in the oven for about 15 minutes, until warmed through. To serve, pair with the veggies and dressings.
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