Description
A hearty and nutritious vegetarian dish featuring roasted sweet potatoes stuffed with a savory mixture of sautéed mushrooms, spinach, creamy avocado, and tangy feta cheese.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups fresh spinach
- 1 ripe avocado, diced
- 1/2 cup crumbled feta cheese
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, and place on a baking sheet. Roast for 45-60 minutes until tender.
- Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant.
- Add spinach to the skillet and cook until wilted, about 2-3 minutes. Season with smoked paprika, salt, and pepper. Remove from heat.
- Once sweet potatoes are cool enough to handle, slice each open lengthwise and gently fluff the flesh with a fork.
- Divide the mushroom-spinach mixture among the sweet potatoes. Top with diced avocado and crumbled feta. Garnish with fresh parsley if desired and serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American