Description

These Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta are a flavorful, healthy, and satisfying vegetarian meal. Roasted sweet potatoes are filled with a savory mix of sautéed veggies and creamy feta, making them perfect for lunch, dinner, or even meal prep.

Ingredients

4 medium sweet potatoes
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
8 oz mushrooms, sliced
4 cups fresh spinach
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup crumbled feta cheese

Fresh parsley, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C).
Wash sweet potatoes and pierce each with a fork several times. Place on a baking sheet and roast for 45–50 minutes, or until fork tender.
While potatoes bake, heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3–4 minutes until soft. Add garlic and cook for another 30 seconds.
Stir in mushrooms and cook until browned and tender, about 6–8 minutes.
Add spinach and cook until wilted, about 2 minutes. Season with salt, pepper, and red pepper flakes (if using). Remove from heat.
Once sweet potatoes are done, let them cool slightly. Slice each one open and gently mash the insides with a fork.
Fill each sweet potato with the spinach-mushroom mixture and top with crumbled feta.
Return to the oven for 5–10 minutes, just until feta is warmed.

Garnish with fresh parsley if desired, and serve warm

Notes

Add chickpeas or lentils for extra protein.
For a dairy-free version, skip the feta or use a vegan alternative.

This recipe works great with baby kale or arugula instead of spinach too.