Recipe: Loaded Mediterranean Sweet Potato
I overheard a conversation where a group of people were fantasizing about their love for loaded baked potatoes. While I love a good baked potato, the “good” ones are typically loaded with not so great things (think nacho cheese, bacon bits, sour cream, tater tots, etc.). Being the health nut that I am, I decided to make a loaded Mediterranean sweet potato instead of falling into the trap.
Stay with me. I promise this recipe is good.
You’ll need the following:
- 2-3 large sweet potatoes or yams
- 1 cup diced Roma tomatoes
- ½ cup chickpeas
- ½ cup feta cheese
- ¼ cup olives (type based on preference)
- Parsley (per preference)
Bake your potatoes at 425 F for about 45 minutes to an hour. Use a good knife to halve each potatoes after they come out of the oven. You could also just split in the middle for traditional stuffing method.
You can take a medium size bowl and mix all of the other ingredients. Spoon the mix into potatoes. You could season for additional flavor. Here, I didn’t because I was in a rush. You really don’t need any seasoning because the feta cheese and olives provide a bit of saltiness to the mix.
This vegetarian dish is jam packed with beta carotene, vitamin C, magnesium, potassium, fiber, and protein. It’s super filling (you will get full if you eat both halves). It also holds well as a left over (I actually took it to work for lunch).
I hope this post was of value to you. Feel free to pass this along and share with others. Thanks for reading!