Description
The recipe is simple, doesn’t require many dishes or rare ingredients, and looks beautiful on a plate. It stores well and reheats nicely, making it great for work lunches too.
Ingredients
Sweet Potatoes
- 2 large sweet potatoes (approx. 400 g each)
- 1 tbsp olive oil
- sea salt and pepper to taste
Filling
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 200 g mushrooms, sliced
- 100 g fresh spinach (can use well-drained frozen spinach)
- 1 tsp dried rosemary (or 1 sprig fresh)
- 100 g feta cheese (can substitute goat cheese or tofu for a vegan version)
- salt and pepper to taste
Roasted Red Pepper Sauce
- 2 large red bell peppers
- 1 tsp olive oil
- 1 garlic clove
- 1/2 tsp smoked paprika
- salt to taste
Garnish
- Fresh parsley
Instructions
Preheat oven to 200°C (392°F). Wash the sweet potatoes, pierce them with a fork, and place them on a baking sheet lined with parchment paper. Bake for 45–60 minutes until tender. Remove and let cool slightly.
Step 2
Meanwhile, prepare the roasted red pepper sauce. Halve the peppers, remove seeds, and place cut side down on a baking sheet. Roast at the same temperature for 25 minutes until skins blister. Transfer to a bowl, cover with foil – after 10 minutes peel off the skins. Blend with garlic, olive oil, smoked paprika, and salt until smooth.
Step 3
Heat olive oil in a skillet, add onion and sauté until translucent. Add garlic, then mushrooms. Cook until softened. Add spinach and rosemary, season to taste. Once spinach wilts, remove from heat.
Step 4
Slice sweet potatoes in half lengthwise and gently scoop out some flesh to make room for the filling. Mix the scooped flesh into the filling or save for another recipe. Fill each half with the prepared mixture.
Step 5
Top each half with the roasted pepper sauce and crumbled feta. Bake again for 10 minutes. Garnish with fresh parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 380 kcal
- Sodium: 420 mg
- Protein: 10 g