For the Sweet Potato Boats:

• 4 medium sweet potatoes, scrubbed

• 1 tbsp olive oil

• Pinch of sea salt and pepper

For the Spinach & Mushroom Filling:

• 1 tbsp olive oil or butter

• 2 cups fresh spinach, chopped

• 2 cups mushrooms (cremini or baby bella), sliced

• 1 garlic clove, minced

• ¼ tsp sea salt

• ¼ tsp black pepper

• ½ tsp dried thyme or rosemary

For the Toppings:

• ½ cup crumbled feta cheese (or vegan feta)

• 1 tbsp fresh herbs (basil, parsley, or chives)

For the Creamy Avocado Dressing:

• 1 ripe avocado

• 2 tbsp Greek yogurt (or dairy-free yogurt)

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1 small garlic clove, grated

• Salt and pepper to taste

• Water to thin, as needed