Greek Stuffed Sweet Potatoes with Crispy Chickpeas

mains recipes Nov 18, 2020

If you’ve been following the blog for awhile now, you’re most likely not surprised that I have another Mediterranean-inspired recipe coming at ya, right? These flavors are simply my all-time favorite and never fail to hit the spot.

On the same page? Check out some of my other go-tos:

For this recipe, though, I took the goodness of these Greek flavors and paired them with another essential food in my world – sweet potatoes. I’m not exaggerating when I say that I have them in one form or another almost every single day, and I have no plans to change that habit any time soon.

Not only are sweet potatoes just simply delicious, but they also provide the perfect blank slate for pretty much anything you desire. For just a few additional ways to enjoy them, take a peek at these recipes:

But along with their taste and versatility comes a variety of health benefits to note as well. Sweet potatoes are fiber-rich and highly nutritious, providing a variety of vitamins, minerals and antioxidants.

Overall, these elements promote a healthy gut, might help ward off cancer, support vision, brain function and more.

And while they serve as the perfect vehicle, I’d say the real star of the show here is the Greek-inspired filling. Feel free to play with the ingredients as you desire, but I chose to include:

  • Cherry tomatoes
  • Cucumber
  • Red onion
  • Kalamata olives
  • Sun-dried tomatoes
  • Mint

I found these ingredients provide the perfect variety of flavors and textures that pair together perfectly.

Plus, they’re only made better with the addition of crispy chickpeas and a Lemon Herb Tahini drizzle. These are two additions that I find myself making on their own simply to have on hand for salads or grain bowls throughout the week as well.

Chickpeas specifically add a punch of plant-based protein that makes any meal better. For a bit more inspiration in this department, take a look at my 7 Creative Uses for a Can of Chickpeas post!

Lastly, I simply can’t fathom how I lived without this Lemon Herb Tahini prior to creating it for this recipe, as I now find myself making a batch weekly. It‘s that tasty. And feel free to swap out any herbs you have on hand or are needing to use up – anything works.

Together all of these ingredients make a dreamy, well-balanced and plant-based meal perfect for your next #meatlessmonday or whenever you’re looking to get a bit more creative in the meal prep department.

I hope y’all enjoy this recipe as much as I have lately!


 YIELDS4 Servings
  •  4  sweet potatoes, washed and poked with a fork 
  •  optional - 1 lb of ground turkey for additional protein, if desired
  •  1  English cucumber, chopped
  •  1  pint cherry tomatoes, sliced in halves or fourths (depending on size)
  •  ½  small red onion, minced
  •  â…“ cup sun-dried tomatoes, chopped
  •  â…“ cup kalamata olives, pitted and sliced
  •  ¼ cup mint, chopped
  •  juice of 1 lemon
  •  salt and pepper to taste
Crispy Chickpeas
  •  1  can chickpeas, drained, rinsed and any loose skins removed
  •  1 tbsp avocado oil
  •  spices of choice (I used lemon pepper and paprika)
Lemon Herb Tahini
  •  ½ cup tahini
  •  ¼ cup extra virgin olive oil
  •  ½ cup fresh basil
  •  ½ cup fresh parsley
  •  ½ cup warm water
  •  1-2 garlic cloves
  •  juice of 1 lemon
  •  salt and pepper to taste


1. Preheat oven to 400 degrees. Place sweet potatoes on an aluminum foil or parchment-lined baking sheet.
2. Bake for 45-50 minutes, until potatoes are fork-tender.
3. For the crispy chickpeas, line a baking sheet with parchment paper. Add chickpeas, avocado oil and salt to a baking sheet, and mix to coat completely. Bake at 400 degrees for 20-30 minutes, until golden and crisp. Remove from the oven and toss with spices of choice while chickpeas are still warm.
4. Meanwhile, make the veggie filling. Add cut cucumber, tomatoes, red onion, sun-dried tomatoes, olives, mint, lemon juice, salt and pepper to a bowl. Mix to combine.
5. To make the Lemon Herb Tahini, add all ingredients to a high speed blender or food processor. Blend until well-combined and creamy. Adjust seasonings to taste.

*dressing will make extra - store in an air-tight container in the fridge, and thin with additional warm water & lemon juice if needed (dressing will thicken as it cools in the fridge)

6. If adding ground turkey, add to a skillet over medium heat with salt and pepper. Break into pieces with a spatula, and cook through until no pink remains.

7. When sweet potatoes are finished, mash slightly with a fork, top with ground turkey (if using), vegetable filling, crispy chickpeas and tahini dressing.




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