Description
Stuffed Sweet Potatoes with Spinach, Avocado, Mushroom & Feta offer a delicious, hearty vegetarian meal. Roasted sweet potatoes are filled with savory sautéed mushrooms and spinach, crumbled feta, and creamy avocado for a comforting yet wholesome dish.
Ingredients
• 4 medium sweet potatoes
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, diced
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 teaspoon garlic powder
• ½ cup feta cheese, crumbled
• 1 ripe avocado, diced (optional)
• Fresh parsley, chopped (for garnish)
Instructions
1. Preheat oven to 400°F (200°C). Wash and pierce sweet potatoes with a fork.
2. Place on a lined baking sheet and roast for 45–60 minutes until fork-tender.
3. Meanwhile, heat olive oil in a skillet over medium heat.
4. Add diced onion and cook 3–4 minutes until translucent.
5. Add sliced mushrooms and sauté for another 5 minutes until soft.
6. Stir in spinach and cook until wilted. Season with garlic powder, salt, and pepper.
7. Remove from heat and stir in crumbled feta cheese.
8. Once sweet potatoes are cool enough to handle, cut in half lengthwise.
9. Scoop out a small amount of flesh to create space for filling and fluff remaining flesh.
10. Spoon the spinach-mushroom mixture into each half.
11. Top with diced avocado and sprinkle with chopped parsley.
12. Serve warm.
Notes
– You can prep the filling ahead and refrigerate up to 2 days.
– Goat cheese can be used instead of feta.
– Add chickpeas for extra protein.
– Use kale or Swiss chard in place of spinach if desired.
– Skip avocado for a lower fat version or add Greek yogurt for creaminess.
- Prep Time: 15
- Cook Time: 60
- Method: Baked + Sautéed
- Cuisine: American