Lemon-Garlic Veggie Sweet Potato Boats!

Lemon-Garlic Veggie Sweet Potato Boats – a wholesome, flavorful vegetarian dish that’s perfect as a main or side!

🍠 Lemon-Garlic Veggie Sweet Potato Boats

Stuffed with sautéed spinach, mushrooms, and feta, topped with a zesty lemon-garlic yogurt sauce

🕒 Total Time: 45 minutes

Servings: 2 (as a main) or 4 (as a side)

🛒 Ingredients

For the Sweet Potatoes:

• 2 large sweet potatoes (washed, scrubbed)

• 1 tbsp olive oil

• Salt & black pepper to taste

Veggie Filling:

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1½ cups mushrooms, sliced (cremini or white button)

• 2 cups fresh spinach (roughly chopped if leaves are large)

• ½ tsp dried oregano or thyme (optional)

• Salt & pepper to taste

• ½ cup crumbled feta cheese

Lemon-Garlic Yogurt Sauce:

• ½ cup plain Greek yogurt

• 1 clove garlic, minced or grated

• Juice of ½ lemon (plus more to taste)

• 1 tsp olive oil

• Salt to taste

• Optional: zest of ½ lemon and a pinch of cumin or dill for extra flavor

🔪 Instructions

1. Roast the Sweet Potatoes

• Preheat oven to 400°F (200°C).

• Prick the sweet potatoes with a fork a few times, then rub with olive oil, salt, and pepper.

• Place on a baking tray and roast for 35–40 minutes, or until soft and easily pierced with a knife.

• Set aside to cool slightly.

2. Make the Filling

• While the sweet potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat.

• Sauté the onion for 3–4 minutes until softened.

• Add garlic and cook for another 30 seconds.

• Add mushrooms, season with salt, pepper, and herbs, and cook until they release moisture and start to brown (about 6–8 minutes).

• Add spinach and stir until wilted (1–2 minutes).

• Remove from heat and stir in crumbled feta.

3. Prepare the Yogurt Sauce

• In a small bowl, whisk together Greek yogurt, garlic, lemon juice, olive oil, salt, and optional zest/spices.

• Taste and adjust lemon/salt to preference. Refrigerate until serving.

4. Assemble

• Slice sweet potatoes in half lengthwise and fluff the inside slightly with a fork.

• Scoop a generous amount of the veggie-feta mixture into each half.

• Drizzle or dollop with the lemon-garlic yogurt sauce.

• Garnish with chopped parsley, more feta, or lemon zest if desired.

🌱 Tips & Variations:

• Protein Boost: Add cooked quinoa, lentils, or chickpeas to the filling.

• Dairy-Free: Use a dairy-free yogurt and vegan feta.

• Spicy Kick: Add a pinch of red pepper flakes or chili oil.