Description

A hearty and vibrant meal featuring roasted sweet potatoes filled with sautéed spinach and mushrooms, topped with creamy avocado, tangy feta, crunchy walnuts, and a sweet-tart cranberry maple drizzle.

Ingredients

4 medium sweet potatoes, scrubbed
2 tablespoons olive oil, divided
8 ounces cremini mushrooms, sliced
4 cups fresh spinach
1 clove garlic, minced
Salt and black pepper to taste
1 avocado, diced
1/2 cup crumbled feta cheese
1/2 cup walnuts, roughly chopped
1/2 cup dried cranberries
1/4 cup maple syrup
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard

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Instructions

Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and rub with 1 tablespoon olive oil. Place on a baking sheet and roast for 45-60 minutes, 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 has evaporated, about 8 minutes.
Add garlic and spinach to the skillet. Cook, stirring, until spinach is wilted, about 2-3 minutes. Season with salt and pepper. Remove from heat.
In a small saucepan, combine cranberries, maple syrup, balsamic vinegar, and Dijon mustard. Bring to a simmer over medium heat and cook for 3-4 minutes, until slightly thickened. Set aside.
When potatoes are cool enough to handle, slice each open lengthwise and fluff the insides with a fork. Divide the mushroom-spinach mixture among the potatoes.
Top each with diced avocado, crumbled feta, and chopped walnuts. Drizzle generously with the sticky cranberry maple sauce. Serve warm.

Notes

You can customize the seasonings to taste. For a vegan version, omit the feta or use a plant-based alternative. Toasting the walnuts enhances their flavor. The cranberry maple sauce can be made ahead and reheated.

Prep Time: 15 minutes
Cook Time: 45 minutes
Method: Main
Cuisine: Fusion