Description
A hearty and vibrant dish featuring roasted sweet potatoes stuffed with sautéed mushrooms and spinach, topped with creamy avocado, tangy feta, crunchy walnuts, and a sticky cranberry maple glaze. Perfect for a satisfying vegetarian main or a festive side.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 8 ounces cremini mushrooms, sliced
- 4 cups fresh spinach
- 1 avocado, diced
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- 1/4 cup pure maple syrup
- 1 tablespoon balsamic vinegar
- 1 tablespoon water
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes and pierce with a fork. Rub with 1 tablespoon olive oil and 1/2 teaspoon salt. Place on a baking sheet and roast for 45-50 minutes, or until tender. Let cool slightly.
- While potatoes roast, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add mushrooms and cook until browned and liquid evaporated, about 5-7 minutes. Add spinach and cook until wilted, about 2 minutes. Season with remaining salt and pepper. Remove from heat.
- In a small saucepan, combine cranberries, maple syrup, balsamic vinegar, and water. Bring to a simmer over medium heat, then reduce to low and cook for 5 minutes until cranberries have plumped and sauce thickens slightly. Set aside.
- Once potatoes are cool enough to handle, cut a slit lengthwise and gently fluff the inside with a fork. Divide the mushroom-spinach mixture among the potatoes. Top each with avocado, feta, walnuts, and a drizzle of cranberry maple sauce. Serve warm.
Notes
You can customize the seasonings to taste. For extra protein, add cooked chicken or tofu. Substitute pecans for walnuts if preferred.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Main
- Cuisine: American