Name: Sweet Potato Boats Filled with Spinach, Mushroom & Feta Topped with Creamy Avocado Dressing
Prep time: 15 min
Cook time: PT-486109H37M38S
Total time: 1 h 15 min
Cuisine: Vegetarian
Ingredients: 2 large sweet potatoes; 1 tablespoon olive oil; 1 small onion, diced; 2 cups fresh spinach; 1 cup mushrooms, sliced; 1/2 cup feta cheese, crumbled; Salt and pepper, to taste; 1 ripe avocado; 1/4 cup plain Greek yogurt; 1 tablespoon lemon juice; 1 clove garlic; 2 tablespoons water (adjust for desired consistency); Salt and pepper, to taste

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These hearty Sweet Potato Boats Filled with Spinach, Mushroom & Feta Topped with Creamy Avocado Dressing recipe are roasted to perfection and loaded with sautéed spinach, earthy mushrooms, and tangy feta cheese. I finish them off with a smooth, creamy avocado dressing that adds a refreshing, healthy twist to every bite.

Ingredients

2 large sweet potatoes

1 tablespoon olive oil

1 small onion, diced

2 cups fresh spinach

1 cup mushrooms, sliced

½ cup feta cheese, crumbled

Salt and pepper, to taste

For the avocado dressing:

1 ripe avocado

¼ cup plain Greek yogurt

1 tablespoon lemon juice

1 clove garlic

2 tablespoons water (adjust for desired consistency)

Salt and pepper, to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Roast for 45-60 minutes, or until soft when pierced with a fork.

While the potatoes roast, heat olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Add mushrooms and cook until tender, about 5 minutes. Stir in the spinach and cook until wilted, about 2 minutes. Season with salt and pepper. Remove from heat and stir in the feta cheese.

To prepare the avocado dressing, blend the avocado, Greek yogurt, lemon juice, garlic, and water in a blender or food processor until smooth. Season with salt and pepper to taste.

When the sweet potatoes are done, slice them in half lengthwise and gently scoop out some flesh to create boats, leaving a sturdy border.

Fill each sweet potato half with the spinach, mushroom, and feta mixture.

Drizzle the creamy avocado dressing generously over the filled sweet potato boats before serving.

Servings and Timing

This recipe makes 2 servings.

Prep time: 15 minutes

Cooking time: 45-60 minutes

Total time: 75 minutes

Variations

I sometimes swap out the mushrooms for sautéed bell peppers or zucchini to change things up. If I want a vegan version, I replace the feta cheese with crumbled tofu or vegan cheese and swap the Greek yogurt in the dressing for a plant-based alternative. For an extra protein boost, adding chickpeas or cooked quinoa to the filling works great.

Storage/Reheating

I usually store leftover sweet potato boats in an airtight container in the fridge for up to 3 days. When reheating, I recommend warming them gently in the oven at 350°F (175°C) for about 10-15 minutes to keep the potatoes tender and the filling flavorful. I add fresh avocado dressing after reheating, as it tastes best fresh.

FAQs

Can I prepare this recipe in advance?

Yes, I often roast the sweet potatoes and prepare the filling a day ahead. I keep the avocado dressing separate and add it just before serving to maintain its fresh flavor and texture.

Can I freeze these sweet potato boats?

While you can freeze them, I find the texture of the sweet potatoes changes after freezing. If freezing, it’s best to freeze the roasted potatoes and filling separately, then reheat and assemble fresh.

What if I don’t have Greek yogurt for the dressing?

I sometimes use sour cream or a dairy-free yogurt alternative depending on what I have on hand. The dressing still turns out creamy and delicious.

Can I use frozen spinach instead of fresh?

Yes, but I thaw and drain it well to avoid excess moisture that could make the filling watery.

Is this recipe suitable for meal prep?

Absolutely. The sweet potato boats hold up well in the fridge and make for easy, nutritious lunches or dinners throughout the week.

Conclusion

I find these sweet potato boats to be a fantastic way to enjoy a balanced, comforting meal loaded with veggies and flavor. The creamy avocado dressing adds a wonderful freshness that makes every bite feel special. Whether I’m cooking for myself or guests, this recipe never disappoints. It’s simple, wholesome, and perfect for any time I want a satisfying yet healthy meal.

Recipe:

Sweet Potato Boats Filled with Spinach, Mushroom & Feta Topped with Creamy Avocado Dressing

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Author: Cheryl
Total Time: 75 minutes
Yield: 2 servings
Diet: Gluten Free

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Description

Hearty roasted sweet potato boats filled with sautéed spinach, mushrooms, and tangy feta cheese, topped with a smooth, creamy avocado dressing for a nutritious and satisfying vegetarian meal.

Instructions

Preheat the oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Roast for 45-60 minutes, or until soft when pierced with a fork.
While the potatoes roast, heat olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add mushrooms and cook until tender, about 5 minutes. Stir in the spinach and cook until wilted, about 2 minutes. Season with salt and pepper. Remove from heat and stir in the feta cheese.
To prepare the avocado dressing, blend the avocado, Greek yogurt, lemon juice, garlic, and water in a blender or food processor until smooth. Season with salt and pepper to taste.
When the sweet potatoes are done, slice them in half lengthwise and gently scoop out some flesh to create boats, leaving a sturdy border.
Fill each sweet potato half with the spinach, mushroom, and feta mixture.
Drizzle the creamy avocado dressing generously over the filled sweet potato boats before serving.

Notes

Variations: Substitute mushrooms with sautéed bell peppers or zucchini. For a vegan version, replace feta with tofu or vegan cheese and use plant-based yogurt in the dressing.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F (175°C) for 10-15 minutes.

For best flavor, add fresh avocado dressing after reheating.

You can prepare the sweet potatoes and filling a day ahead and keep the dressing separate.

Freezing is possible but may affect sweet potato texture; freeze components separately.