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Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Avocado Recipe

★★★★★

4.8 from 139 reviews
  • Author: Charlotte
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

These Stuffed Sweet Potatoes are a delicious and nutritious vegetarian meal featuring roasted sweet potatoes filled with a savory mixture of sautéed spinach, mushrooms, and feta cheese, topped with creamy avocado and fresh parsley. Perfect as a wholesome lunch or dinner, this recipe balances hearty flavors with wholesome ingredients for a satisfying dish.

Ingredients

Scale

Sweet Potatoes

  • 4 medium sweet potatoes
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Filling

  • 1 small onion, diced
  • 2 cups fresh spinach, chopped
  • 1 cup mushrooms, sliced
  • 1 teaspoon garlic powder
  • ½ cup feta cheese, crumbled

Topping

  • 1 ripe avocado, diced (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and pierce each several times with a fork to allow steam to escape while roasting.
  2. Roast Sweet Potatoes: Place the pierced sweet potatoes on a lined baking sheet and roast in the preheated oven for 45 to 60 minutes until they are fork-tender and easily pierced.
  3. Heat Olive Oil: While the sweet potatoes are roasting, heat 2 tablespoons of olive oil in a skillet over medium heat to prepare the filling.
  4. Sauté Onion: Add the diced onion to the skillet and cook for 3 to 4 minutes until it becomes translucent and fragrant.
  5. Add Mushrooms: Stir in the sliced mushrooms and sauté for another 5 minutes until they soften and release their moisture.
  6. Cook Spinach and Season: Add the chopped spinach to the skillet and cook until wilted. Season the mixture with 1 teaspoon garlic powder, salt, and pepper to taste.
  7. Add Feta Cheese: Remove the skillet from heat and stir in the crumbled feta cheese until combined.
  8. Prepare Sweet Potato Halves: When the sweet potatoes have cooled enough to handle, cut each one in half lengthwise.
  9. Scoop Flesh: Carefully scoop out a small amount of the sweet potato flesh from each half, leaving some in place, then fluff the remaining flesh to create a base for the filling.
  10. Fill Sweet Potatoes: Spoon the spinach-mushroom-feta mixture evenly into each sweet potato half.
  11. Add Toppings and Garnish: Top each filled sweet potato with diced avocado, if using, and sprinkle with fresh chopped parsley for color and freshness.
  12. Serve: Serve these stuffed sweet potatoes warm for a comforting and nutritious meal.

Notes

  • You can substitute feta cheese with a vegan alternative to make this dish vegan.
  • Adjust the seasoning to taste; adding chili flakes can add a spicy kick.
  • For extra protein, consider adding cooked chickpeas or beans to the filling.
  • The avocado topping is optional but adds a creamy texture that complements the savory filling.
  • Leftover stuffed sweet potatoes can be refrigerated and reheated gently in the oven or microwave.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Keywords: stuffed sweet potatoes, spinach, mushroom, feta cheese, avocado, vegetarian, roasted sweet potato, healthy meal

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Find it online: https://tastyadventureguide.com/stuffed-sweet-potatoes-with-spinach-mushroom-feta-and-avocado-recipe/