Description
A hearty and healthy vegetarian meal featuring roasted sweet potatoes stuffed with a savory spinach and mushroom filling, topped with tangy feta and fresh rosemary, and finished with a zesty lemon garlic yogurt sauce.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups fresh spinach
- 1 teaspoon fresh rosemary, chopped
- 1/2 cup crumbled feta cheese
- 1 cup plain Greek yogurt
- 1 lemon, juiced
- 1 teaspoon lemon zest
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, place on a baking sheet, and bake for 45-50 minutes or until tender.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and mushrooms to the skillet and cook until mushrooms are browned and tender, about 8 minutes.
- Stir in spinach and rosemary, cooking until spinach is wilted. Season with salt and pepper.
- Slice open baked sweet potatoes and fluff the insides with a fork. Spoon the spinach and mushroom mixture into each potato.
- Top with crumbled feta cheese and return to the oven for 5 minutes to warm through.
- In a small bowl, mix Greek yogurt, lemon juice, lemon zest, and a pinch of salt. Drizzle over stuffed sweet potatoes before serving.
Notes
You can customize the seasonings to taste.