Description

Perfectly roasted sweet potatoes are loaded with a savory sauté of spinach, mushrooms, and roasted red peppers, then topped with creamy feta and a bright lemon tahini dressing. A hearty, flavorful, and healthy vegetarian main that’s both satisfying and elegant.

Ingredients

4 medium sweet potatoes, scrubbed
2 tablespoons olive oil, divided
1 small red onion, finely chopped
8 oz cremini mushrooms, sliced
3 cups fresh spinach
1 cup roasted red peppers, sliced
1/2 cup crumbled feta cheese
For the Lemon Tahini Dressing:
1/4 cup tahini
2 tablespoons lemon juice
1 small garlic clove, minced
2-3 tablespoons warm water
Salt and pepper to taste

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Instructions

Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, rub with 1 tablespoon olive oil, and place on a baking sheet. Roast for 45-60 minutes or until tender. Let cool slightly.
While potatoes roast, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add red onion and mushrooms; sauté until mushrooms are browned and tender, about 8 minutes.
Add spinach to the skillet and cook until wilted, about 2 minutes. Stir in roasted red peppers and season with salt and pepper. Remove from heat.
In a small bowl, whisk together tahini, lemon juice, garlic, and warm water until smooth. Add more water if needed for a drizzling consistency. Season with salt and pepper.
Cut a slit down the center of each sweet potato and gently fluff the insides with a fork. Divide the mushroom-spinach mixture among the potatoes. Top with crumbled feta and drizzle generously with the lemon tahini dressing. Serve immediately.

Notes

You can customize the seasonings to taste. Add a pinch of smoked paprika or red pepper flakes for extra warmth. For a vegan version, omit the feta or use a dairy-free alternative.

Prep Time: 15 minutes
Cook Time: 60 minutes
Method: Main
Cuisine: Mediterranean