Description
A hearty and healthy meal featuring roasted sweet potatoes stuffed with a savory mixture of spinach, mushrooms, avocado, and tangy feta cheese. Perfect for a satisfying lunch or dinner.
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 5 ounces fresh spinach
- 1 ripe avocado, diced
- 4 ounces feta cheese, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and place on a baking sheet. Roast for 45-60 minutes, until tender. Let cool slightly.
- While sweet potatoes roast, heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 2-3 minutes until fragrant. Add mushrooms and cook until golden and moisture has evaporated, about 5-7 minutes.
- Add spinach to the skillet and cook until wilted, about 2 minutes. Season with salt, pepper, and smoked paprika. Remove from heat and let cool slightly.
- Cut each sweet potato lengthwise and gently scoop out some flesh, leaving a shell about 1/4-inch thick. Reserve the scooped flesh and mix it with the mushroom-spinach mixture.
- Fold in the diced avocado and half of the feta cheese into the filling. Spoon the filling back into the sweet potato shells.
- Top with remaining feta cheese. Return to the oven and bake for 5-10 minutes, until heated through and cheese is slightly melted. Serve warm.
- Optionally, garnish with fresh herbs like parsley or chives before serving.
Notes
You can customize the seasonings to taste. For a vegan version, omit the feta cheese or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Method: Main
- Cuisine: American