Description

A hearty and flavorful vegetarian main course featuring roasted sweet potatoes loaded with sautéed spinach and mushrooms, creamy avocado, tangy feta, crunchy walnuts, and a sweet-tart sticky cranberry maple drizzle.

Ingredients

4 medium sweet potatoes, scrubbed and dried
2 tablespoons olive oil, divided
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
8 cups fresh baby spinach
1/4 teaspoon red pepper flakes (optional)
1 large ripe avocado, sliced
1/2 cup crumbled feta cheese
1/2 cup chopped walnuts, toasted
1/2 cup dried cranberries
1/4 cup pure maple syrup
1 tablespoon balsamic vinegar
1/4 teaspoon ground cinnamon

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Instructions

Preheat oven to 400°F. Prick sweet potatoes all over with a fork. Rub with 1 tablespoon olive oil and season with salt and pepper. Place on a baking sheet and roast until tender, about 45-60 minutes. Set aside to cool slightly.
While potatoes roast, make the sticky cranberry maple: In a small saucepan, combine dried cranberries, maple syrup, balsamic vinegar, and cinnamon. Bring to a simmer over medium heat, then reduce heat to low and cook, stirring occasionally, until cranberries are plump and mixture is syrupy, about 5-7 minutes. Remove from heat and set aside.
In a large skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add mushrooms and cook until browned and softened, about 5 minutes. Add garlic and red pepper flakes, if using, and cook until fragrant, about 30 seconds.
Add spinach to the skillet in batches, stirring until wilted. Season with salt and pepper to taste. Remove from heat.
To assemble: Split each roasted sweet potato open lengthwise and fluff the inside with a fork. Divide the spinach-mushroom mixture among the potatoes. Top with sliced avocado, crumbled feta, and toasted walnuts. Drizzle generously with the sticky cranberry maple syrup.
Serve immediately.

Notes

You can customize the seasonings to taste. For a vegan version, omit the feta or use a dairy-free alternative. To toast walnuts, spread on a baking sheet and bake at 350°F for 5-7 minutes, until fragrant.

Prep Time: 20 minutes
Cook Time: 60 minutes
Method: Main
Cuisine: American