Sweet Potato Boats with Spinach, Mushroom & Feta

Sweet Potato Boats with Spinach, Mushroom & Feta

Ingredients:

For the Sweet Potato Boats:

2 large sweet potatoes

1 tbsp olive oil

Salt & pepper to taste

For the Filling:

1 tbsp olive oil

2 cups fresh spinach, chopped

1 cup mushrooms, sliced (button, cremini or your choice)

2 cloves garlic, minced

1/2 tsp dried oregano (optional)

Salt & pepper to taste

1/3 cup crumbled feta cheese

For the Creamy Avocado Dressing:

1 ripe avocado

2 tbsp Greek yogurt (or use a vegan alternative)

Juice of 1/2 lemon or lime

1 tbsp olive oil

1 small garlic clove

Salt to taste

2–3 tbsp water (to thin, as needed)

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🧑‍🍳 Instructions:

1. Roast the Sweet Potatoes:

Preheat oven to 400°F (200°C).

Wash and scrub sweet potatoes, slice them in half lengthwise.

Drizzle with olive oil and sprinkle with salt and pepper.

Place cut side down on a baking sheet lined with parchment.

Roast for 30–40 minutes, until soft and caramelized.

2. Prepare the Filling:

Heat olive oil in a pan over medium heat.

Add garlic and mushrooms, cook for 4–5 minutes until softened.

Add spinach and cook until wilted, about 2 minutes.

Season with salt, pepper, and oregano. Set aside.

3. Make the Creamy Avocado Dressing:

In a blender or food processor, combine avocado, yogurt, lemon juice, olive oil, garlic, and salt.

Blend until smooth, adding water a little at a time until you get a pourable consistency.

4. Assemble the Boats:

Let sweet potatoes cool slightly, then scoop out a little of the flesh to create a “boat”.

Fill each boat with the spinach-mushroom mixture.

Sprinkle with feta cheese.

Drizzle generously with the avocado dressing.

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📝 Tips & Variations:

Add chickpeas or lentils for more protein.

Use goat cheese or vegan feta as alternatives.

Try topping with crushed walnuts or pumpkin seeds for crunch.