Description
A hearty and nutritious meal featuring roasted sweet potatoes stuffed with sautéed mushrooms, spinach, creamy avocado, and tangy feta cheese. Perfect for a satisfying vegetarian dinner.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil, divided
- 1 cup cremini mushrooms, sliced
- 3 cups fresh spinach
- 1 avocado, diced
- 1/2 cup crumbled feta cheese
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Wash and dry sweet potatoes, then pierce each with a fork several times. Rub with 1 tablespoon olive oil and place on a baking sheet. Bake for 45-50 minutes, or until tender when pierced with a knife.
- While sweet potatoes bake, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add mushrooms and sauté for 5-7 minutes until browned and softened. Add garlic and cook for 1 minute more.
- Add spinach to the skillet and cook for 2-3 minutes, stirring, until wilted. Season with salt, pepper, and red pepper flakes if using. Remove from heat.
- When sweet potatoes are done, let cool slightly. Cut a slit lengthwise down each potato and gently fluff the inside with a fork.
- Evenly divide the mushroom-spinach mixture among the sweet potatoes. Top with diced avocado and crumbled feta cheese. Garnish with fresh parsley if desired. Serve warm.
Notes
You can customize the seasonings to taste. For a vegan version, omit the feta or use a plant-based alternative. Add a squeeze of lime juice for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Main
- Cuisine: American