Mediterranean Stuffed Sweet Potato Boats

From InMyBowl’s Alexandra Dawson.

Taking full advantage of ready made, yet nourishing products, like protein and fiber rich hummus and herby Tabbouleh, and pairing them with one-pan favorites, like roasted sweet potatoes, these Mediterranean Stuffed Sweet Potato Boats are both a culinary timesaver and comforting delight. A budget friendly and no stress recipe for your workweek routine, I love adding a heaping dollop of harissa for that welcomed pop of heat.


6 medium sweet potatoes
1 can (14 oz) chickpeas, drained and rinsed
¾ cup hummus
¾ cup Tabbouleh
1 cup pitted green olives
juice of 2 lemons
salt & pepper to taste


Preheat oven to 400 degrees F, rack in the middle. Line a baking sheet with parchment paper.

With a fork, pierce each sweet potato’s skin 4-5 times (going about ½ inch deep). Place potatoes onto the baking sheet and bake for 45-60 minutes, or potatoes are fork tender and just beginning to caramelize. Remove from heat.

To Assemble: 

Slice each potato lengthwise down its center (cutting about 2 inches deep) then press in on their ends to open them up. Fill each potato with equal amounts chickpeas, hummus, Tabbouleh, olives, and lemon juice. Season to taste, serve and enjoy!