Description
A vibrant and nutritious meal featuring roasted sweet potatoes stuffed with a savory mixture of spinach, mushrooms, and feta, topped with a zesty lemon tahini dressing and roasted red peppers.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes
- 2 tablespoons olive oil, divided
- 1 cup sliced mushrooms
- 2 cups fresh spinach
- 1/2 cup crumbled feta cheese
- 1/4 cup roasted red peppers, chopped
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 2 tablespoons water
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, rub with 1 tablespoon olive oil, and bake for 45-60 minutes until tender.
- While potatoes bake, heat remaining olive oil in a skillet over medium heat. Add mushrooms and cook until softened, about 5-7 minutes.
- Add spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in feta cheese and roasted red peppers, then remove from heat.
- In a small bowl, whisk together tahini, lemon juice, minced garlic, water, and a pinch of salt until smooth to create the dressing.
- Once sweet potatoes are cooked, slice them open and fluff the insides with a fork. Stuff with the spinach and mushroom mixture, then drizzle with lemon tahini dressing before serving.
Notes
You can customize the seasonings to taste.