Description
A hearty and flavorful stuffed sweet potato dish featuring creamy feta, earthy mushrooms, and a zesty lemon tahini dressing with roasted red peppers.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 5 oz fresh spinach
- 4 oz feta cheese, crumbled
- 1/2 cup roasted red peppers, chopped
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 2 tablespoons water
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake for 45-50 minutes until tender.
- While potatoes bake, heat 2 tablespoons olive oil in a skillet over medium heat. Cook mushrooms and onion until softened, about 8 minutes.
- Add garlic and spinach; cook until spinach wilts. Season with salt and pepper. Remove from heat and stir in feta and roasted red peppers.
- In a small bowl, whisk together tahini, lemon juice, water, and 1 tablespoon olive oil until smooth. Season with salt.
- Once sweet potatoes are cool enough to handle, split them open and fluff the flesh with a fork.
- Fill each potato with the spinach-mushroom mixture. Drizzle with lemon tahini dressing.
- Serve immediately. Optionally garnish with extra feta or fresh herbs.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Main
- Cuisine: Mediterranean-inspired