Description
A comforting vegetarian recipe featuring roasted sweet potatoes stuffed with garlicky spinach and mushrooms, topped with feta and a creamy avocado dressing.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 tbsp olive oil
- Pinch of sea salt and pepper
- 1 tbsp olive oil or butter
- 2 cups chopped fresh spinach
- 2 cups sliced mushrooms (cremini or baby bella)
- 1 garlic clove (minced)
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme or rosemary
- 1/2 cup crumbled feta cheese (or vegan feta)
- 1 tbsp chopped fresh herbs (basil, parsley, or chives)
- Optional: toasted pine nuts or walnuts
- 1 ripe avocado
- 2 tbsp Greek yogurt (or dairy-free)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 small garlic clove (grated)
- Salt and pepper to taste
- Water to thin (as needed)
Instructions
- Preheat oven to 400°F (200°C). Prick sweet potatoes, rub with olive oil, salt, and pepper. Roast for 40–45 minutes until fork-tender.
- Heat oil or butter in a skillet. Sauté mushrooms for 5–6 mins. Add garlic, spinach, herbs, salt, and pepper. Cook until wilted.
- Blend avocado, yogurt, olive oil, lemon juice, garlic, salt, and pepper into a dressing. Thin with water as needed.
- Slice open sweet potatoes. Fluff inside with a fork. Fill with veggie mixture. Top with feta, avocado dressing, and herbs.
- Serve warm. Optional: add nuts for crunch.
Notes
-
Use goat cheese or vegan feta as desired.
-
Substitute spinach with kale or Swiss chard.
-
Add cooked lentils or chickpeas for more protein.
-
Dressing also works as a dip or sandwich spread.
-
Keep dressing separate if storing for later use.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 370