Description
Healthy stuffed sweet potatoes loaded with sautéed mushrooms, fresh spinach, creamy avocado, and tangy feta cheese. A delicious vegetarian and gluten-free meal that’s perfect for lunch, dinner, or meal prep.
Ingredients
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2 large sweet potatoes
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1 cup baby spinach
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½ avocado, diced
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½ cup mushrooms, sliced
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¼ cup crumbled feta cheese
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1 tablespoon olive oil
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Salt and pepper, to taste
Optional Toppings:
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Fresh parsley or cilantro
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Red pepper flakes
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Balsamic glaze drizzle
Instructions
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Preheat oven to 400°F (200°C).
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Place sweet potatoes on a baking tray and bake for 45–50 minutes, until fork-tender.
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Heat olive oil in a skillet over medium heat. Add mushrooms and sauté 4–5 minutes until softened and moisture evaporates.
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Stir in spinach and cook until wilted. Season with salt and pepper.
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Allow sweet potatoes to cool slightly, slice lengthwise, and scoop out some flesh.
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In a bowl, combine scooped flesh, mushrooms, spinach, avocado, and half the feta. Adjust seasoning.
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Spoon filling back into sweet potato skins. Top with remaining feta.
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Optionally, return to oven for 5 minutes to warm through and slightly melt the cheese.
Equipment:
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Baking tray
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Skillet
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Sharp knife
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Mixing bowls
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Spatula
Storage Instructions:
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Refrigerate up to 3 days in an airtight container.
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Freeze individually wrapped for up to 2 months.
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Reheat in oven at 350°F for 15–20 minutes or microwave until warmed through.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 350 kcal