Description
A vibrant, nutrient-packed dish featuring roasted sweet potatoes topped with sautéed garlic spinach, mushrooms, and tangy feta cheese.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- 5 ounces fresh spinach
- 1/2 cup crumbled feta cheese
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, and rub with 1 tablespoon olive oil, smoked paprika, salt, and pepper. Roast on a baking sheet for 30-35 minutes until tender.
- While potatoes roast, heat remaining olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 5-7 minutes.
- Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in spinach and cook until wilted, about 2-3 minutes. Season with salt, pepper, and lemon juice.
- Split roasted sweet potatoes open and fluff with a fork. Top each with the garlic spinach and mushroom mixture, then sprinkle with feta cheese and parsley.
Notes
You can customize the seasonings to taste.