Description
A cozy, crave-worthy dish with sweet roasted potatoes, savory mushrooms, creamy feta, and a bright lemon tahini drizzle—a true comfort and health alignment.
Ingredients
For the Sweet Potatoes:
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4 medium-sized sweet potatoes
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Olive oil spray or 1 tablespoon olive oil
For the Filling:
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8 oz fresh mushrooms (baby bella or white button), sliced
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4 cups fresh spinach, roughly chopped
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1 small yellow onion, diced
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2 cloves garlic, minced
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1 tablespoon olive oil
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½ teaspoon sea salt
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¼ teaspoon black pepper
For the Toppings:
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½ cup crumbled feta cheese
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2 tablespoons chopped fresh parsley
For the Lemon Tahini Dressing:
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¼ cup tahini
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2 tablespoons fresh lemon juice
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1 tablespoon water (plus more if needed)
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1 teaspoon maple syrup or honey
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½ teaspoon garlic powder
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Pinch of sea salt
Substitutions:
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Vegan Option: Use vegan feta or omit cheese.
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Lower-Sodium: Choose a reduced-sodium feta.
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Low-Carb: Swap sweet potatoes for roasted spaghetti squash boats.
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Nut-Free: Ensure tahini is pure sesame with no nut contamination.
Instructions
Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and pierce them several times with a fork. Place on a baking sheet lined with parchment paper and lightly spray or rub with olive oil. Roast for 45–55 minutes, until tender when pierced with a knife.
While the potatoes roast, heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds. Toss in the sliced mushrooms, seasoning with salt and pepper. Cook until the mushrooms are golden and tender, about 7–8 minutes. Add the spinach and sauté just until wilted, another 2 minutes.
In a small bowl, whisk together tahini, lemon juice, water, maple syrup, garlic powder, and a pinch of salt. Adjust consistency with more water if necessary; it should be drizzle-worthy but not runny.
Once the sweet potatoes are cool enough to handle, carefully slice them open without cutting all the way through. Gently mash the flesh with a fork to create a small well. Stuff generously with the spinach-mushroom mixture. Top with crumbled feta, a sprinkle of fresh parsley, and a drizzle of the lemon tahini dressing.
Serve warm, with extra dressing on the side if desired.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 9g