Description

Velvety baked sweet potatoes topped with savory spinach, mushrooms, and tangy feta, finished with a smoky-spicy harissa tahini drizzle.

Ingredients

Scale

For the Baked Sweet Potatoes:

2 large sweet potatoes, scrubbed and pierced with a fork
1 tbsp olive oil (optional, for skin crisping)
Salt for seasoning

For the Sautéed Spinach & Mushrooms:

1 tbsp olive oil
1 small shallot or yellow onion, finely chopped
2 cloves garlic, minced
2 cups fresh baby spinach (or 1 cup thawed frozen spinach, well drained)
1½ cups mushrooms, sliced (baby bella, cremini, or button)
Salt and cracked black pepper to taste

For the Harissa Tahini Drizzle:

¼ cup tahini
1 tbsp harissa paste (adjust to taste)
1½ tbsp lemon juice
1 clove garlic, grated
2 tbsp warm water (more if needed for consistency)
Pinch of salt

Toppings:

½ cup crumbled feta cheese (can substitute with goat cheese or dairy-free feta)
Fresh parsley or cilantro, finely chopped
Optional: a light squeeze of lemon juice for extra brightness

Instructions

Step 1

Bake the Sweet Potatoes
Preheat your oven to 400°F. Line a baking sheet with parchment paper. Rub sweet potatoes lightly with olive oil and place on the sheet. Bake for 45–60 minutes, or until fork-tender. The skin should be crisp, and the inside fluffy. Remove from oven and allow to cool slightly.

Step 2

Prepare the Spinach & Mushrooms
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped shallot and sauté until translucent, about 3–4 minutes. Add garlic and cook for another 30 seconds. Toss in mushrooms and cook until golden and their moisture evaporates, about 6–8 minutes. Add spinach and sauté until wilted. Season with salt and pepper, and remove from heat.

Step 3

Make the Harissa Tahini Drizzle
In a small bowl, whisk together tahini, harissa, lemon juice, grated garlic, and salt. Slowly add warm water and stir until smooth and pourable. Adjust harissa to preferred spice level. The sauce should be rich, creamy, and just spicy enough to wake up your palate.

Step 4

Assemble the Dish
Slice each sweet potato lengthwise and fluff the inside gently with a fork. Layer generously with the spinach-mushroom mixture. Top with crumbled feta, chopped herbs, and a drizzle (or two) of the spicy harissa tahini sauce. Serve warm and watch the magic happen.

Prep Time: 15 minutes
Cook Time: 60 minutes

Nutrition

Serving Size: 3
Calories: 395
Sugar: 8g
Sodium: 480mg
Fat: 18g
Carbohydrates: 45g
Fiber: 9g
Protein: 12g