Mediterranean stuffed sweet potatoes with spinach avocado mushroom and feta
Sweet, roasted sweet potatoes are loaded with a vibrant, nutrient-rich filling of sautéed mushrooms, fresh spinach, creamy avocado, and tangy feta. This dish is colorful, hearty, and perfect for a light lunch or dinner.
Prep & Cook Time:
Prep: 15 minutes
Cook: 40–45 minutes
Total: 55–60 minutes
Ingredients:
For the Sweet Potatoes:
2 large sweet potatoes
1 tbsp olive oil
Salt and black pepper, to taste
For the Filling:
1 cup fresh spinach leaves
1 cup mushrooms, sliced (button or cremini)
1 ripe avocado, diced
1/4 cup crumbled feta cheese
1 small garlic clove, minced
1 tsp olive oil (for sautéing)
Salt & black pepper, to taste
Optional: pinch of red pepper flakes
Fresh parsley or cilantro, chopped
Lemon wedges
Instructions:
Roast the Sweet Potatoes
1. Preheat oven to 200°C (400°F).
2. Wash sweet potatoes and pierce them a few times with a fork.
3. Rub with olive oil, salt, and pepper.
4. Place on a baking sheet and roast 35–40 minutes until tender when pierced with a fork.
Prepare the Filling
1. Heat 1 tsp olive oil in a pan over medium heat.
2. Add garlic and mushrooms; sauté 3–4 minutes until mushrooms soften.
3. Add spinach and cook 1–2 minutes until just wilted.
4. Remove from heat and let cool slightly.
5. Gently fold in diced avocado and crumbled feta. Season with salt, pepper, and red pepper flakes (if using).
Assemble the Stuffed Sweet Potatoes
1. Slice roasted sweet potatoes lengthwise down the center.
2. Gently mash slightly with a fork to open them.
3. Spoon the spinach-mushroom-avocado-feta mixture into each sweet potato.
4. Garnish with fresh parsley or cilantro and serve with a squeeze of lemon juice.
Notes & Tips:
Make it extra hearty: Add cooked quinoa or chickpeas to the filling.
Storage: Store filling separately from roasted sweet potatoes for up to 1 day; assemble before serving.
Cheese swap: For a dairy-free option, replace feta with vegan cheese or omit entirely.
Nutritional Estimate
Calories: ~350 kcal
Protein: 10 g
Carbohydrates: 45 g
Fat: 15 g
Fiber: 10 g