Healthy & Special Diets > High-Fiber Recipes > High-Fiber Dinners > Baked Sweet Potatoes with Toppings

Baked Sweet Potatoes with Mediterranean Chickpea Salad

A fiber-rich and flavorful twist on the classic baked sweet potato! This recipe features a vibrant Mediterranean chickpea salad topping, creating a satisfying and healthy meal.

Prep Time
20 minutes
Cook Time
45-60 minutes
Servings
2
Ingredients
  • 2 large Sweet Potatoes
  • 1 can (15 oz), drained and rinsed Chickpeas
  • 1/2 medium, diced Cucumber
  • 1/4 small, finely chopped Red Onion
  • 1 cup, halved Cherry Tomatoes
  • 1/4 cup, pitted and halved Kalamata Olives
  • 2 ounces, crumbled Feta Cheese (optional)
  • 2 tablespoons, chopped Fresh Parsley
  • 2 tablespoons Olive Oil
  • 2 tablespoons Lemon Juice
  • 1 clove, minced Garlic
  • 1/2 teaspoon Dried Oregano
  • To taste Salt and Pepper

Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes. Prick them several times with a fork. Rub them with a little olive oil and sprinkle with salt and pepper. Place them on a baking sheet.

Bake the Sweet Potatoes

Bake for 45-60 minutes, or until the sweet potatoes are soft and easily pierced with a fork. Baking time depends on the size of the sweet potatoes.

Prepare the Mediterranean Chickpea Salad

While the sweet potatoes are baking, prepare the chickpea salad. In a medium bowl, combine the drained and rinsed chickpeas, diced cucumber, chopped red onion, halved cherry tomatoes, halved Kalamata olives, and crumbled feta cheese (if using). In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Pour the dressing over the chickpea salad and toss gently to combine. Stir in the chopped fresh parsley.

Assemble the Loaded Sweet Potatoes

Once the sweet potatoes are cooked, remove them from the oven. Slice them open lengthwise. Fluff the inside with a fork. Top each sweet potato generously with the Mediterranean chickpea salad.

Nutrition Facts Estimated per serving

Note: Nutrition information is an estimate and can vary based on specific ingredients and portion sizes.

Calories: ~400-500
Fiber: ~12-16g
Protein: ~15-20g
Fat: ~18-25g

Other Important Considerations for Nutrition

For a vegan option, omit the feta cheese. To reduce sodium, rinse the chickpeas and olives thoroughly before using. You can also control the amount of salt added. This recipe is a good source of plant-based protein and healthy fats.

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FAQ

  • Can I make the chickpea salad ahead of time?

    Yes, the chickpea salad can be made a few hours in advance. Store it in the refrigerator until ready to use. This allows the flavors to meld together.
  • Can I add other vegetables to the chickpea salad?

    Certainly! Feel free to add other vegetables such as bell peppers, artichoke hearts, or sun-dried tomatoes.