Description
A hearty and nutritious vegetarian dish featuring baked sweet potatoes stuffed with a savory mixture of sautéed spinach, mushrooms, and creamy avocado, topped with tangy feta cheese.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 4 cups fresh spinach
- 1 ripe avocado, diced
- 1/2 cup crumbled feta cheese
- Salt and black pepper to taste
- 1/2 teaspoon smoked paprika
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, and bake for 45-50 minutes until tender.
- While potatoes bake, heat olive oil in a skillet over medium heat. Add mushrooms and sauté for 5-7 minutes until browned.
- Add garlic and spinach to the skillet, cooking until spinach wilts, about 2-3 minutes. Season with salt, pepper, and smoked paprika.
- Cut baked sweet potatoes in half lengthwise and fluff the flesh with a fork. Top each half with the spinach-mushroom mixture.
- Garnish with diced avocado, crumbled feta, and fresh parsley. Serve warm.
Notes
You can customize the seasonings to taste.