Description
A vibrant and satisfying vegetarian meal featuring roasted sweet potatoes stuffed with a savory mixture of spinach, mushrooms, and feta, all 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
- 1/2 cup roasted red peppers, chopped
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 3 tablespoons water
- Salt and 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 45-50 minutes until tender.
- While potatoes bake, heat remaining olive oil in a skillet over medium heat. Add mushrooms and cook until browned, about 5-7 minutes.
- Add spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and stir in feta cheese and roasted red peppers.
- In a small bowl, whisk together tahini, lemon juice, minced garlic, water, and salt and pepper until smooth to make the dressing.
- Slice open baked sweet potatoes, fluff the insides with a fork, and stuff with the spinach and mushroom mixture. Drizzle with lemon tahini dressing before serving.
Notes
You can customize the seasonings to taste.