These past twelve days, Andrew and I have barely spent a moment with our eyes off Poe, keeping our cooking simple, simple for accessible grab-and-munch bites when we need them, around the clock. Taking full advantage of ready made, yet nourishing products, like hummus and tabbouleh, and pairing them with one-pan favorites, like roasted sweet potatoes, these Mediterranean Stuffed Sweet Potato Boats, a semi-homemade riff off of my Baked Sweet Potato with Roasted Walnut Romesco, have been an absolute life-saver and comforting delight. A budget friendly and no stress recipe for your transition into life with a newborn, or back into the swing of an autumn workweek, Andrew loves adding a heaping dollop of harissa for that welcomed pop of spice.
Mediterranean Stuffed Sweet Potato Boats [makes 6 servings]
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 potato on baking sheet. 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!
Nutritional Information [per serving = 1 loaded potato]
490 Calories, 15.5g Fat, 83g Carbohydrates, 15g Fiber, 27g Sugar, 11.5g Protein
All ingredients generously provided by Whole Foods Friendship Heights, in celebration of their 365 Everyday Value line – a budget accessible approach to nourishing ingredients.