Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Lemon Tahini Dressing

Stuffed sweet potatoes are a delightful combination of flavors and textures, making them a nutritious and filling meal. This recipe brings together the sweetness of the potatoes, savory mushrooms, fresh spinach, zesty lemon tahini dressing, and the creamy goodness of feta cheese. It’s a perfect dish for lunch, dinner, or meal prep for the week!

Why make this recipe?

This recipe is not only delicious but also packed with nutrients. Sweet potatoes are a fantastic source of vitamins A and C, while spinach adds iron and fiber. With the addition of mushrooms and feta cheese, you create a well-rounded dish that satisfies your taste buds and your body’s needs. Plus, it’s simple to make and can easily be tailored to your preferences!

How to prepare Stuffed Sweet Potatoes

Ingredients:

• 🥔 4 medium sweet potatoes
• 🫒 1 tablespoon olive oil
• 🧅 1 small red onion, finely chopped
• 🧄 2 cloves garlic, minced
• 🌱 2 cups fresh spinach, chopped
• 🍄 1 cup mushrooms, sliced
• 🌶️ 1/2 cup roasted red peppers, sliced
• 🧀 1/2 cup crumbled feta cheese
• 🧂 Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Rinse and pierce each sweet potato several times with a fork, then rub them with olive oil and sprinkle with salt. Place them on a baking sheet and bake for about 45-60 minutes, until tender.
3. While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add the chopped red onion and sauté for about 5 minutes, until soft.
4. Add minced garlic and sliced mushrooms to the skillet. Sauté for another 5-7 minutes, until the mushrooms are tender.
5. Stir in the chopped spinach and roasted red peppers. Cook until the spinach is wilted. Season with salt and pepper to taste.
6. Once the sweet potatoes are done, let them cool slightly. Cut them in half lengthwise and gently scoop out a bit of the flesh to create space for the filling.
7. Mix the cooked veggie mix with crumbled feta cheese. Spoon the filling back into each sweet potato half.
8. Serve with lemon tahini dressing on top or on the side!

How to serve Stuffed Sweet Potatoes

Plate your stuffed sweet potatoes individually, adding a drizzle of lemon tahini dressing over each one. Garnish with fresh herbs if desired. They pair well with a green salad or can be enjoyed on their own for a satisfying meal.

How to store Stuffed Sweet Potatoes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave them or warm in the oven until heated through.

Tips for preparing Stuffed Sweet Potatoes

• Ensure your sweet potatoes are uniformly sized for even cooking.
• Feel free to customize the filling! You can add other vegetables or switch up the cheese for a different flavor.
• For added proteins, consider mixing in some chickpeas or cooked quinoa.

Variations

• Try adding different greens like kale or arugula instead of spinach.
• Swap feta cheese with goat cheese or ricotta for a different flavor profile.
• For a spicier kick, include jalapeños or cayenne pepper in the veggie mixture.

FAQs

Q: Can I make the stuffed sweet potatoes ahead of time?
A: Yes! You can prep the filling and bake the sweet potatoes in advance. Store them separately in the refrigerator, and combine them just before serving.

Q: Is this recipe vegan-friendly?
A: To make this dish vegan, simply omit the feta cheese or use a plant-based cheese alternative and ensure the tahini dressing is suitable for your diet.

Q: What can I substitute for sweet potatoes?
A: You can use regular potatoes or even butternut squash for a different taste, but cooking times may vary, so adjust accordingly.

Enjoy crafting these wonderful stuffed sweet potatoes that are sure to bring smiles to everyone’s faces!