Looking for a hearty vegetarian dish that’s simple, vibrant, and totally satisfying? These stuffed sweet potatoes with spinach, mushroom, feta, and lemon tahini dressing hit all the right notes. The sweetness of roasted potatoes pairs deliciously with earthy mushrooms and wilted greens, while the creamy tang of feta and the zingy lemon tahini sauce pull it all together. Ready in just over an hour, this cozy comfort meal also makes a great meal prep option.
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The Story Behind This Delicious Dish
A Sweet Potato Memory from My Kitchen
Stuffed sweet potatoes have long been a staple in my fall and winter rotation, but this version? It’s the one I keep coming back to, regardless of season. The idea first came together on a weeknight when I had a handful of mushrooms left from a sautéed pasta dish, half a red onion begging to be used, and a block of feta crumbled in its container. What started as a fridge-clearer turned into one of my go-to comfort meals.
The soft, caramelized center of a perfectly roasted sweet potato makes the ideal base for just about any flavor combination—but when I tried it with earthy mushrooms, wilted spinach, and salty feta, I knew I was onto something. The lemon tahini drizzle came later, inspired by the one I’d tasted over a roasted veggie platter at a friend’s brunch. Zesty and creamy, it lifts the whole dish without overpowering it.
That first bite? Magic. Warm, balanced, comforting. Since then, I’ve made countless variations, like stuffed sweet potatoes with spinach, avocado, mushroom & feta when I want something richer or twice baked sweet potatoes with spinach, mushroom, and garlic herb butter when I’m entertaining.
Why This Version Works So Well
This recipe is special because it’s nourishing without being heavy. You get a nice boost of fiber and vitamin A from the sweet potatoes, a hefty dose of iron and calcium from the spinach and feta, and that wonderful savory umami from the mushrooms. The roasted red peppers bring a touch of sweetness and color, making this dish as pretty as it is tasty.
Not to mention—it’s endlessly adaptable. Want it vegan? Swap the feta for plant-based cheese. Gluten-free? You’re already there. Need something portable for lunch? It reheats beautifully.
It’s a meal that feels indulgent but leaves you energized. Let’s get into the details.
Ingredients & Preparation Notes
The Ingredients That Make This Shine
Here’s everything you’ll need to recreate this satisfying vegetarian dinner at home:
| Ingredient | Quantity | Notes |
|---|---|---|
| Sweet Potatoes | 4 medium | Choose evenly sized for even roasting |
| Olive Oil | 1 tbsp | For sautéing vegetables |
| Red Onion | 1 small, chopped | Adds sweet pungency |
| Garlic | 2 cloves, minced | Essential for aroma and depth |
| Fresh Spinach | 2 cups, chopped | Wilted for texture and nutrition |
| Mushrooms | 1 cup, sliced | Use button or cremini |
| Roasted Red Peppers | 1/2 cup, sliced | Adds sweetness and vibrant color |
| Feta Cheese | 1/2 cup, crumbled | For that creamy, salty finish |
| Salt & Pepper | To taste | Always season along the way |
| Fresh Parsley or Dill | For garnish | Optional but refreshing |
For the Lemon Tahini Dressing:
| Ingredient | Quantity | Notes |
|---|---|---|
| Tahini | 1/4 cup | The creamy sesame base |
| Lemon Juice | 2 tbsp | Freshly squeezed for best flavor |
| Olive Oil | 1 tbsp | Helps mellow out the tahini |
| Water | 1 tbsp | Adjust for desired consistency |
| Garlic | 1 clove, grated | Adds a kick without chunkiness |
| Salt | To taste | Enhances all the flavors |
Tools & Substitutions
You don’t need fancy gear—just:
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A baking sheet for roasting
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A non-stick skillet or sauté pan
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A whisk or small blender for the dressing
Substitutions? Yes!
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No feta? Try whipped feta with roasted beets and pistachios or crumbled goat cheese.
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Swap red onion for shallots.
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For extra protein, top with chickpeas or lentils.
Cooking Instructions & Tips
Step-by-Step Cooking Method
Step 1: Roast the Sweet Potatoes
Preheat oven to 400°F (200°C). Scrub sweet potatoes and prick each with a fork.
Place on a lined baking sheet and roast for 45–50 minutes until tender.
Step 2: Sauté the Veggie Filling
Heat olive oil in a skillet. Add onion and garlic, sauté 2–3 mins.
Add mushrooms; cook until browned (5–6 mins). Toss in spinach and roasted red peppers; stir until wilted.
Step 3: Make the Dressing
In a small bowl, whisk tahini, lemon juice, oil, garlic, salt, and water until pourable.
Step 4: Assemble the Potatoes
Let potatoes cool slightly, then slice open. Fluff flesh with fork.
Top each with a generous spoonful of veggie mix, sprinkle feta, and drizzle dressing.
Tips & Tricks
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Don’t skip the fluffing! It makes room for the filling and improves texture.
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Want crispier skin? Rub potatoes with a little oil before roasting.
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Adjust tahini dressing with warm water to your preferred thickness.
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Make the dressing ahead—it holds for 5–7 days in the fridge.
Serving, Storing & Pairing Ideas
What to Serve With These Potatoes
On their own, they’re a hearty main. But if you’re feeding a crowd or pairing for a dinner party, here’s what complements them well:
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Serve with a fresh side like beet salad with feta, cucumbers and dill to balance the warmth with something crisp.
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Add a rich bite like pomegranate pistachio whipped feta served with toasted pita.
For a flavor-packed Mediterranean spread, pair them alongside:
Storage & Reheating
These potatoes store well in the fridge for 3–4 days.
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Reheat in a 350°F oven for 10–15 minutes or microwave in 90-second bursts.
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Freeze unassembled: sweet potatoes and sautéed filling freeze separately.
FAQs
Can I make these ahead of time?
Yes! You can roast the potatoes and prep the filling and dressing 2–3 days ahead.
Is this recipe vegan?
It can be—just omit the feta or use a dairy-free version.
What other veggies can I add?
Try kale, zucchini, or even eggplant. Roasted chickpeas also work well.
Can I grill the sweet potatoes?
Yes—just pre-cook them in the microwave first, then char on the grill for 8–10 mins.
Is this gluten-free?
Totally. Just check your tahini label to be sure.
Conclusion
There’s something about warm, stuffed sweet potatoes that feels like a hug in food form. This version—filled with garlicky mushrooms, bright spinach, tangy feta, and crowned with lemon tahini—is one you’ll make again and again. It’s nourishing, beautiful, and customizable enough to make your own.
If you loved this, you’ll also enjoy:
Tried this recipe? Let me know how it turned out in the comments! Don’t forget to rate it and share your photo on Pinterest to inspire others.
Print
Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Lemon Tahini
- Total Time: 65
- Yield: 4 servings
- Diet: Vegetarian
Description
These stuffed sweet potatoes with spinach, mushroom, feta, and lemon tahini dressing are hearty, comforting, and incredibly flavorful. A balanced vegetarian meal full of textures and nutrients.
Ingredients
• 4 medium sweet potatoes
• 1 tablespoon olive oil
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 cup roasted red peppers, sliced
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste
• Fresh parsley or dill for garnish
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil (for dressing)
• 1 tablespoon water (more as needed)
• 1 clove garlic, grated
• Salt to taste (for dressing)
Instructions
1. Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, and place on a baking sheet. Roast for 45–50 minutes or until tender.
2. While the potatoes bake, heat olive oil in a skillet over medium heat. Sauté onion and garlic for 2–3 minutes.
3. Add mushrooms and cook until softened, about 5–6 minutes. Stir in spinach and roasted red peppers. Cook until spinach is wilted. Season with salt and pepper.
4. In a small bowl, whisk tahini, lemon juice, olive oil, water, grated garlic, and salt until smooth and pourable.
5. Once sweet potatoes are roasted, let them cool slightly. Slice open and gently fluff the insides with a fork.
6. Top each sweet potato with the sautéed veggie mixture. Sprinkle crumbled feta on top.
7. Drizzle generously with the lemon tahini dressing and garnish with parsley or dill. Serve warm.
Notes
– To make this vegan, substitute the feta with plant-based cheese or omit it.
– You can prepare the filling and dressing a day ahead to save time.
– Great with a side salad or paired with roasted cauliflower for extra texture.
– For spicier flavor, add red pepper flakes to the filling or the dressing.
– Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 50
- Method: Oven, Sauté
- Cuisine: Vegetarian, Mediterranean