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