For the Baked Sweet Potatoes:

• 2 large sweet potatoes (organic preferred, scrubbed and halved lengthwise)

• 1 tablespoon olive oil

• Pinch of sea salt

• Fresh cracked black pepper

For the Sautéed Spinach & Mushroom Filling:

• 1 tablespoon extra virgin olive oil

• 1 clove garlic, minced

• 1 small yellow onion, diced

• 8 oz baby bella mushrooms, sliced

• 4 cups fresh baby spinach (or 2 cups chopped frozen spinach, thawed and squeezed dry)

• 1/4 teaspoon sea salt

• 1/4 teaspoon black pepper

• Optional: pinch of crushed red pepper flakes

For the Roasted Garlic Tahini Sauce:

• 1 head garlic

• 1 teaspoon olive oil

• 1/3 cup tahini

• Juice of 1 lemon

• 1 tablespoon maple syrup (or honey)

• 3 to 5 tablespoons warm water (to thin as needed)

• Pinch of salt

For Topping:

• 1/2 cup crumbled feta cheese (can use dairy-free feta for vegan option)

• 2 tablespoons chopped fresh parsley or green onions for garnish

• Sprinkle of smoked paprika (optional)