Servings
2
Prep Time
25 minutes
Cook Time
90 minutes
With their vibrant colors, bold flavors, and wholesome ingredients, these stuffed sweet potatoes are a feast for the senses and a celebration of the Mediterranean. Whether enjoyed as a satisfying lunch or a flavorful dinner, this dish is sure to transport you to a sun-soaked paradise with every delicious bite!
Ingredients
- 2 Large Sweet Potatoes
- 3 Tbsp + ½ tsp Mount Egaleo Greek Extra Virgin Olive Oil, divided
- 2 tsp Citrus Dill Infused Sea Salt, divided
- 1 Can Garbanzo Beans, rinsed and drained
- 2 ½ tsp Lemon & Dill Tzatziki Rub & Seasoning, divided
- 1 cup Cherry Tomatoes, cut in quarters
- ½ cup Parsley, chopped
- 1 Tbsp + 1 tsp Meyer Lemon White Barrel Aged Balsamic, divided
- ½ cup Greek Yogurt
- ¼ cup Tahini
- 1 Garlic Clove, minced
- 2-3 Tbsp Water, to thin
- ½ cup Feta
Directions
- Preheat the oven to 400F. Wash sweet potatoes and poke all over with a fork. Rub with ½ tsp Mount Egaleo Greek EVOO and ½ tsp Citrus Dill Infused Sea Salt. Bake until tender, about 1 hour and 30 mins.
- In a bowl toss garbanzo beans with 1 Tbsp Mount Egaleo Greek Extra Virgin Olive Oil, 1 tsp Lemon & Dill Tzatziki Rub & Seasoning, and ¼ tsp Citrus Dill Infused Sea Salt. Add to a lined baking sheet in a single layer and bake until crispy, about 30 mins.
- In a bowl combine cherry tomatoes, parsley, 1 Tbsp Mount Egaleo Greek Extra Virgin Olive Oil, 1 tsp Meyer Lemon White Barrel Aged Balsamic, ½ tsp Lemon & Dill Tzatziki Rub & Seasoning, and ¼ tsp Citrus Dill Infused Sea Salt.
- To make the dressing combine Greek yogurt, tahini, garlic cloves, 1 Tbsp Mount Egaleo Greek Extra Virgin Olive Oil, 1 Tbsp Meyer Lemon White Barrel Aged Balsamic, ½ tsp Lemon & Dill Tzatziki Rub & Seasoning, and ½ tsp Citrus Dill Infused Sea Salt. To thin the sauce, add 2-3 Tbsp of water until dressing reaches desired consistency.
- Cut open sweet potatoes and season with ½ tsp Citrus Dill Infused Sea Salt. Top with the tomato mixture, crispy chickpeas, dressings, and feta.
