🥔 Sweet Potato Boats with Spinach, Mushroom & Feta, Topped with Creamy Avocado Dressing 🥑
🧾 Ingredients:
For the Sweet Potato Boats:
2 large sweet potatoes
1 tablespoon olive oil
1 cup mushrooms, sliced
2 cups fresh spinach
1/2 cup crumbled feta cheese
Salt & pepper to taste
For the Creamy Avocado Dressing:
1 ripe avocado
1/4 cup plain Greek yogurt (or coconut yogurt for vegan)
1 tablespoon olive oil
1 tablespoon lemon juice
1 small garlic clove
2 tablespoons water (adjust for consistency)
Salt & pepper to taste
👨‍🍳 Instructions:
STEP 1: ROAST THE SWEET POTATOES
Preheat oven to 400°F (200°C).
Wash sweet potatoes and slice in half lengthwise.
Lightly brush with olive oil, place cut-side down on a baking tray, and bake for 25–30 minutes, or until fork-tender.
STEP 2: SAUTÉ FILLING
While the potatoes are roasting, heat a bit of oil in a skillet over medium heat.
Add mushrooms and cook for 4–5 minutes until browned.
Add spinach and cook until wilted. Season with salt and pepper.
STEP 3: MAKE THE AVOCADO DRESSING
Blend all dressing ingredients in a food processor or blender until smooth and creamy.
Adjust seasoning and add water to thin as needed.
STEP 4: ASSEMBLE
Once sweet potatoes are done, carefully scoop out a bit of the center to make room for filling.
Fill each boat with the mushroom-spinach mixture.
Sprinkle with crumbled feta cheese.
Drizzle generously with avocado dressing.
⏱️ Time: 40 minutes
🍽️ Serves: 2–3~