Stuffed Sweet Potatoes (Spinach, Avocado, Mushroom & Feta)

🍠 Stuffed Sweet Potatoes (Spinach, Avocado, Mushroom & Feta)

📝 Description

These roasted sweet potatoes are loaded with a savory sauté of mushrooms, garlic, and spinach, then topped with creamy avocado and tangy feta cheese. The natural sweetness of the potato pairs beautifully with the earthy and fresh Mediterranean-style filling—nutritious, satisfying, and packed with flavor.

🧂 Ingredients

• 2 large sweet potatoes
• 1 tbsp olive oil
• 1 cup mushrooms (sliced)
• 2 cups fresh spinach
• 2 cloves garlic (minced)
• 1 avocado (sliced or diced)
• 1/3 cup feta cheese (crumbled)
• 1/2 tsp dried oregano
• Salt & black pepper (to taste)
• 1 tbsp lemon juice
• Optional: chili flakes or toasted seeds for topping

👩‍🍳 Instructions

1. Roast sweet potatoes:
   Preheat oven to 200°C. Pierce sweet potatoes with a fork, rub with a little oil, and bake for 40–50 minutes until soft.
2. Prepare filling:
   Heat olive oil in a pan. Sauté mushrooms until golden, then add garlic and cook briefly.
3. Add spinach:
   Stir in spinach and cook until wilted. Season with salt, pepper, and oregano.
4. Slice potatoes:
   Remove sweet potatoes from oven and cut them open lengthwise. Fluff the inside slightly with a fork.
5. Stuff them:
   Fill each potato with the mushroom-spinach mixture.
6. Top & finish:
   Add avocado, feta cheese, and drizzle with lemon juice. Sprinkle chili flakes or seeds if desired.

🍽️ Serving Ideas

• Serve with a side of yogurt or tahini sauce
• Add grilled chicken or chickpeas for extra protein
• Great as a lunch, dinner, or meal prep option

❓ Q & A

Q1: Can I make this vegan?
Yes! Skip feta or use a plant-based alternative.

Q2: Can I cook sweet potatoes faster?
You can microwave them for 8–10 minutes, then finish in the oven for texture.

Q3: What other toppings work well?
Sun-dried tomatoes, olives, or a drizzle of pesto are great additions.

Q4: How do I store leftovers?
Keep in the fridge for up to 2 days. Reheat in oven or microwave.