Description
Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Lemon Tahini is a flavorful dish packed with nutrients and delicious taste.
Ingredients
Scale
- 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
- Fresh parsley or dill for garnish
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil (for dressing)
- 1 tablespoon water (more as needed)
- 1 clove garlic, grated
- Salt to taste (for dressing)
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, and place on a baking sheet. Roast for 45–50 minutes or until tender.
- While the potatoes bake, heat olive oil in a skillet over medium heat. Sauté onion and garlic for 2–3 minutes.
- Add mushrooms and cook until softened, about 5–6 minutes. Stir in spinach and roasted red peppers. Cook until spinach is wilted. Season with salt and pepper.
- In a small bowl, whisk tahini, lemon juice, olive oil, water, grated garlic, and salt until smooth and pourable.
- Once sweet potatoes are roasted, let them cool slightly. Slice open and gently fluff the insides with a fork.
- Top each sweet potato with the sautéed veggie mixture. Sprinkle crumbled feta on top.
- Drizzle generously with the lemon tahini dressing and garnish with parsley or dill. Serve warm.
Notes
- Feel free to substitute or add other vegetables based on preference.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking and Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Stuffed Sweet Potatoes, Spinach, Mushroom, Feta, Lemon Tahini, Vegetarian