Sweet Potato Boats with Spinach, Mushroom & Feta

One of my favorite weeknight dinners is this hearty, healthy, and satisfying dish: Sweet Potato Boats with Spinach, Mushroom & Feta. It started as a fridge clean-out meal, but quickly turned into a recipe I make on repeat. There’s something comforting about roasted sweet potatoes, especially when they're stuffed with a savory veggie mix and finished with a tangy avocado dressing.

The natural sweetness of the potato contrasts beautifully with the earthy mushrooms, creamy feta, and herby avocado dressing. It’s the kind of meal that feels indulgent but is packed with good-for-you ingredients. Whether you’re a longtime vegetarian or just trying to add more plant-based meals to your routine, this recipe is a delicious way to do it.

This dish is perfect for any season, but I especially love it in the fall when sweet potatoes are at their peak. It’s colorful, nutrient-packed, and easily adaptable for plant-based or gluten-free diets. Whether you’re cooking for one or feeding a crowd, these stuffed sweet potatoes are always a hit.

They also make excellent leftovers—just warm them up and enjoy a ready-made nutritious lunch. It’s comfort food you can feel great about eating.

Why You’ll Love Sweet Potato Boats with Spinach, Mushroom & Feta

• Healthy and filling: Packed with fiber, healthy fats, and plant-based nutrients.
• Flavorful: The savory-sweet combo with creamy dressing is irresistible.
• Vegetarian and gluten-free: Naturally suitable for a variety of diets.
• Customizable: Swap in different greens, cheeses, or sauces.
• Great for meal prep: Make components ahead for easy assembly.
• Comforting and cozy: A warm, satisfying dinner without being heavy.
• Versatile: Works as a main dish, side dish, or even part of a brunch spread.
• Kid-friendly: The mild, creamy flavors are a hit with kids too.

Ingredients You’ll Need

For the Sweet Potato Boats:

• 4 medium sweet potatoes, scrubbed
• 1 tablespoon olive oil
• Pinch of sea salt and pepper

For the Spinach & Mushroom Filling:

• 1 tablespoon olive oil or butter
• 2 cups fresh spinach, chopped
• 2 cups mushrooms (cremini or baby bella), sliced
• 1 garlic clove, minced
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ teaspoon dried thyme or rosemary

For the Toppings:

• ½ cup crumbled feta cheese (or vegan feta)
• 1 tablespoon fresh herbs (basil, parsley, or chives)
• Optional: A sprinkle of toasted pine nuts or walnuts for crunch

For the Creamy Avocado Dressing:

• 1 ripe avocado
• 2 tablespoons Greek yogurt (or dairy-free yogurt)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 small garlic clove, grated
• Salt and pepper to taste
• Water to thin, as needed

Step-by-Step Instructions

1. Roast the sweet potatoes:
   • Preheat oven to 400°F (200°C).
   • Prick each sweet potato with a fork a few times.
   • Rub with olive oil, sprinkle with sea salt and pepper.
   • Place on a baking sheet lined with parchment and roast for 40–45 minutes, or until fork-tender and caramelized at the edges.
2. Prepare the filling:
   • In a skillet, heat olive oil or butter over medium heat.
   • Add sliced mushrooms and cook for 5–6 minutes until they release moisture and soften.
   • Stir in garlic, chopped spinach, salt, pepper, and herbs.
   • Cook for 3–4 more minutes, until spinach is wilted and the mixture is well combined. Set aside to cool slightly.
3. Make the avocado dressing:
   • In a blender or food processor, combine avocado, yogurt, olive oil, lemon juice, grated garlic, salt, and pepper.
   • Blend until smooth and creamy, adding water a tablespoon at a time to reach desired consistency.
   • Taste and adjust seasoning as needed. Store in the fridge until ready to serve.
4. Assemble the boats:
   • Once sweet potatoes are cool enough to handle, slice open lengthwise.
   • Fluff the inside slightly with a fork to make room for the filling.
   • Divide the spinach-mushroom mixture evenly among the sweet potatoes.
   • Top with crumbled feta and drizzle generously with avocado dressing.
   • Garnish with fresh herbs and optional nuts or seeds for added texture.

Serving and Storage Tips

• Serve immediately while the potatoes and filling are warm and the flavors are fresh.
• Pair with sides like a green salad, couscous, or grilled veggies.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the microwave or oven until warmed through.
• Keep dressing separate until ready to serve to maintain its texture.

Helpful Notes

• Swap feta with goat cheese, shredded cheddar, or a dairy-free alternative.
• Add chopped nuts or seeds for crunch and extra nutrients.
• Use kale, arugula, or Swiss chard instead of spinach.
• Add cooked quinoa, lentils, or chickpeas for extra protein.
• For extra zing, add a dash of hot sauce or a sprinkle of chili flakes.
• The avocado dressing also makes a great dip or sandwich spread.
• You can batch roast sweet potatoes ahead of time to make this meal even quicker on busy nights.

Frequently Asked Questions

1. Can I use white potatoes instead of sweet potatoes?
   Yes, but sweet potatoes provide a better flavor balance with the savory filling.
2. Can I make these vegan?
   Absolutely! Use vegan feta and a plant-based yogurt for the dressing.
3. Is the dressing necessary?
   It adds great flavor but can be optional or replaced with tahini, hummus, or your favorite vinaigrette.
4. Can I prep this ahead?
   Yes. Roast potatoes, cook filling, and make dressing in advance. Assemble just before serving for best texture.
5. What mushrooms work best?
   Cremini or baby bella mushrooms have great texture and flavor, but button or portobello work too.
6. Can I freeze sweet potato boats?
   It’s best to enjoy them fresh, but you can freeze the sweet potatoes and filling separately for up to 2 months.

Final Thoughts

These Sweet Potato Boats with Spinach, Mushroom & Feta are a wholesome, comforting meal that comes together with simple ingredients and delivers big flavor. They’re perfect for a meatless Monday, a fall dinner, or anytime you crave something cozy and nourishing.

I love serving these to friends and family—they always get rave reviews. Whether you're looking to impress dinner guests or just want to treat yourself to something nourishing and satisfying, this recipe is a sure bet.

If you make this recipe, I’d love to hear how it turned out! Leave a comment or share a photo on social media to inspire others to try it too. Your version might even become someone else’s new favorite!

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