Ingredients
For the sweet potato boats
4 medium sweet potatoes
1 tbsp olive oil
Salt & pepper
For the Mediterranean filling
1 can (400 g) chickpeas, drained and rinsed
1 cup cherry tomatoes (halved)
1 cucumber (diced)
¼ red onion (finely diced)
½ cup feta cheese (crumbled)
2 tbsp chopped parsley
1 tbsp olive oil
1 tbsp lemon juice
½ tsp oregano
Salt & pepper
For the drizzle
½ cup Greek yogurt
1 tbsp lemon juice
1 tsp olive oil
Pinch of salt
Instructions
Kalamata olives
Fresh mint
Chili flakes
Toasted pine nuts
How to make itPreheat oven to 200°C (180°C fan).
Rub the sweet potatoes with olive oil and season lightly with salt and pepper.
Place on a baking tray and roast for 40–50 minutes until tender.
In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, feta, parsley, olive oil, lemon juice, oregano, salt, and pepper.
In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, and salt.
Slice the roasted sweet potatoes lengthwise and gently fluff the centres with a fork.
Fill each sweet potato with the Mediterranean chickpea mixture.
Drizzle with the lemon yogurt sauce.
Finish with olives, mint, chili flakes, or toasted pine nuts if using.