Ingredients:

  • 4 medium sweet potatoes (approx. 1.5 lbs / 680g)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 cup English cucumber, finely diced
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup red onion, finely minced
  • 1/4 cup Kalamata olives, sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 3 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tsp maple syrup
  • 2 tbsp warm water

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Scrub sweet potatoes clean and prick them several times with a fork to allow steam to escape.
  3. Rub each potato with olive oil and sprinkle with sea salt.
  4. Place potatoes on the baking sheet and bake for 45–50 minutes until the skin is mahogany-colored and a knife slides into the center with zero resistance.
  5. While potatoes roast, combine rinsed chickpeas, diced cucumber, quartered tomatoes, minced red onion, and sliced olives in a large mixing bowl.
  6. Gently fold in the crumbled feta cheese and chopped fresh parsley.
  7. In a small jar or bowl, whisk together tahini, lemon juice, and maple syrup, adding warm water one tablespoon at a time until the dressing reaches a thin, drizzlable consistency.
  8. Slice the roasted potatoes open, fluff the interiors with a fork, stuff with the Mediterranean filling, and drizzle with the lemon-tahini sauce.