Description
A hearty and flavorful vegetarian main dish featuring baked sweet potatoes stuffed with sautéed mushrooms, spinach, creamy avocado, and tangy feta cheese.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 5 ounces fresh spinach
- 1 ripe avocado, diced
- 4 ounces feta cheese, crumbled
- Salt and black pepper to taste
- Optional: red pepper flakes, fresh herbs
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes and prick them with a fork. Bake for 45-60 minutes until tender.
- While potatoes bake, heat olive oil in a large skillet over medium heat. Add mushrooms and cook until golden, about 5-7 minutes.
- Add garlic and cook for 1 minute more. Add spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.
- Remove potatoes from oven and let cool slightly. Cut a slit lengthwise and fluff the insides with a fork.
- Divide the mushroom-spinach mixture among the potatoes. Top with diced avocado and crumbled feta cheese. Serve warm.
Notes
You can customize the seasonings to taste. For extra protein, add cooked chickpeas or black beans.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Main
- Cuisine: American