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.
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
For the avocado dressing:
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
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.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 sweet potato boat
- Calories: 350
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg
