Ingredients
Scale
- 4 medium sweet potatoes
- 2 cups fresh spinach
- 1 cup mushrooms, sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the sweet potatoes with a fork, bake for 45-60 minutes until tender.
- In a skillet, heat olive oil over medium heat, add mushrooms and sauté until golden. Add spinach and cook until wilted.
- In a bowl, combine sautéed vegetables with feta cheese.
- Once the sweet potatoes are cooked, cut them open and fill with the spinach and mushroom mixture.
- In a small bowl, mix tahini and lemon juice for dressing.
- Drizzle the lemon tahini dressing over the stuffed sweet potatoes before serving.
Notes
- Feel free to add other veggies like kale or peppers.
- Serve warm for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 300
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 20mg