Greek Stuffed Sweet Potatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sweet potatoes stuffed with chickpeas, tomatoes, cucumbers, olives, and feta cheese, dressed with a lemon-oregano vinaigrette and tzatziki. A fresh Mediterranean bowl that's hearty enough for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 4 medium sweet potatoes (washed and scrubbed)
- 1 14 oz can chickpeas, rinsed and drained
- 1 cup halved grape tomatoes
- 1 cup chopped peeled cucumber
- 1/3 cup pitted kalamata olives (coarsely chopped)
- 1/4 red onion (chopped)
- 1/3 cup crumbled feta cheese
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1/4 teaspoon dried oregano
- Salt and black pepper (to taste)
- Tzatziki sauce (for serving)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1374mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 969mg
- Calcium
- 294mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1374MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.