These Mediterranean Candy Potatoes are bursting with taste, filled with healthful components, and easy to make. These oven-baked candy potato are loaded with a scrumptious mixture of roasted chickpeas, a fast roasted bell pepper salad, and a scrumptious creamy lemon dressing.

This recipe is vegetarian, however you possibly can at all times add a facet of grilled rooster (utilizing this chicken marinade) or grilled steak (utilizing this steak marinade).

Overhead photo of finished Mediterranean Sweet Potatoes

Over the previous few months I’ve shared two variations of a candy potato stuffed meals. These Southwestern Stuffed Sweet Potatoes and a “Mexican Avenue Corn” impressed loaded sweet potato.

And at the moment I’m sharing the third: Mediterranean candy potatoes. These simple baked candy potatoes are full of Mediterranean flavors from the salad, to the chickpeas, to the creamy lemon dressing on high. 


Tips on how to make Mediterranean candy potatoes

  • Bake the potatoes & chickpeas: wrapping potatoes in foil and cooking within the oven can take 1+ hours. To chop down the time it takes, we reduce the potatoes in half and place them face down on a tray immediately within the oven (no foil). The uncovered flesh of the candy potato will get caramelized because it bakes on the tray. Additionally, the chickpeas can bake similtaneously the potatoes.
  • Assemble the topping: whereas the potatoes are baking, we’ll assemble the creamy lemon dressing and a easy Mediterranean salad. 
  • Eat: Break up the baked candy potatoes a bit with a fork, spoon on some topping, add the crispy chickpeas, and end with spoonfuls of the sauce. 

Tips on how to meal prep

  • Bake sufficient candy potatoes for the week: This after all is predicated on what number of you’d prefer to eat that week. I wouldn’t advocate maintaining the already roasted baked potatoes previous every week. Let the potatoes utterly cool and package deal in separate containers.
  • Put together the topping and sauce: relying on what number of servings you’ll be prepping, you would possibly need to double each the salad topping and sauce. Retailer the salad topping combination, feta cheese, chickpeas, and sauce in separate containers. 
  • Assemble the loaded candy potato: heat the candy potato once more alongside the chickpeas, add the salad topping, feta cheese, sauce, and luxuriate in!

Serve these Mediterranean candy potatoes alongside

Word on serving sizes: the precise serving sizes of this recipe vastly relies upon/varies on a couple of elements: the scale of your candy potatoes, how a lot topping you’re including to every potato, and naturally particular person appetites (I discover these extraordinarily filling, so one closely loaded half is sufficient for me!)

Mediterranean Candy Potatoes

These Mediterranean Candy Potatoes are bursting with taste, filled with healthful components, and easy to make. These oven-baked candy potato are loaded with a scrumptious mixture of roasted chickpeas, a fast roasted bell pepper salad, and a scrumptious creamy lemon dressing.

Course:

Dinner

Delicacies:

Mediterranean

Key phrase:

Mediterranean Candy Potatoes

Servings: 3 -5 servings*

Energy: 290 kcal

Writer: Chelsea

Components

Candy Potatoes and Topping

  • 3
    medium (10-11 ounces EACH)
    candy potatoes
  • 1
    tablespoon
    olive oil
  • Salt & pepper
  • 1
    cup
    chopped English cucumber
  • 1
    cup
    chopped cherry tomatoes
  • 1/4
    cup
    finely chopped flat leaf Italian parsley
  • half
    cup
    chopped roasted purple pepper
    (about 1 roasted bell pepper; I purchase already roasted bell peppers)
  • 1/4
    cup
    thinly sliced kalamata olives
  • 2
    tablespoons
    freshly squeezed lemon juice
  • 1/4
    cup
    feta cheese,
    optionally available

Chickpeas

  • 1
    can
    chickpeas
  • 2
    tablespoons
    olive oil
  • half
    teaspoon EACH:
    floor cumin, chili powder
  • 1/4
    teaspoon
    cayenne

Dressing

  • half
    teaspoon
    minced garlic
  • half
    tablespoon
    recent oregano,
    finely chopped
  • 2
    tablespoons
    freshly squeezed lemon juice
  • 2
    tablespoons
    olive oil
  • 2
    tablespoons
    plain (complete milk) Greek yogurt
  • 2
    tablespoons
    full fats common mayo

Directions

  1. SWEET POTATOES: Preheat the oven to 400 levels F. Whereas oven is preheating, prep the candy potatoes. Scrub the potatoes, reduce them precisely in half (lengthwise), and place on a big sheet pan. Drizzle olive oil over the potatoes after which rub the oil onto either side of the potatoes. Sprinkle about half teaspoon of salt evenly over the flesh facet of the potatoes after which place the potatoes flesh facet DOWN. Sprinkle about 1/Four teaspoon salt evenly over the pores and skin of the potatoes. Bake for 30-37 minutes (relying on measurement of potatoes/private desire for tenderness) or till pores and skin appears shriveled and potatoes are tender. A 5-6 ounce potatoes will cook dinner in round 25-27 minutes, 6-Eight ounce potatoes round 30 minutes, and 9-11 ounce potatoes round 33-37 minutes.

  2. CHICKPEAS: Toss rinsed and drained chickpeas with olive oil, spices, (salt and pepper to style) and place on a separate sheet pan. Prepare dinner similtaneously the candy potatoes (backside shelf). They are going to be completed round 20-25 minutes.

  3. TOPPING: Whereas the candy potatoes bake, put together the topping. In a big bowl, mix the chopped cucumber, tomatoes, parsley, purple pepper, and olives. Season to style with salt and pepper and add the lemon juice. Toss to mix.

  4. SAUCE: In a small bowl, add collectively the entire dressing/sauce components: the minced garlic, chopped oregano, lemon juice, olive oil, Greek yogurt, and mayo. Whisk to mix. Season to style with salt and pepper (I add 1/Four teaspoon salt and 1/Eight teaspoon pepper). Whisk and put aside.

  5. ASSEMBLE: as soon as candy potatoes are fork tender, take away from the oven. Flip the potatoes flesh facet up and smash down the insides a bit bit with a fork. Divide roasted chickpeas, salad topping, sauce, and feta cheese equally among the many potatoes. Take pleasure in instantly.

Recipe Notes

*The salad filling combination is sufficient to overfill Three full (11 ounce) candy potatoes (6 halves) or calmly fill Four full (11 ounce) candy potatoes (Eight halves). The precise serving sizes of this recipe vastly relies upon/varies on a couple of elements: the scale of your candy potatoes, how a lot topping you are including to every potato, and naturally particular person appetites.