Stuffed Sweet Potatoes with Spinach, Avocado, Mushrooms & Feta
Tender roasted sweet potatoes loaded with garlicky sautéed mushrooms and spinach, creamy avocado, tangy feta, and crunchy toasted nuts. A delicious vegetarian meal that is naturally gluten-free.
Ingredients
For the sweet potatoes
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the filling
- 2 tablespoons olive oil
- 8 oz (225 g) mushrooms, sliced
- 3 cups fresh spinach
- 2 cloves garlic, minced
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
Toppings
- 1 large avocado, diced
- ½ cup crumbled feta cheese
- ¼ cup chopped walnuts or pecans
- 2 tablespoons pumpkin seeds, optional
- Fresh parsley or dill, for garnish
- Extra lemon juice, to taste
👩🍳 Instructions
1. Roast the sweet potatoes
Preheat oven to 425°F (220°C).
Wash and dry the sweet potatoes. Pierce each several times with a fork.
Rub lightly with olive oil and season with salt and pepper.
Place on a baking sheet and roast for 45–60 minutes, depending on size, until completely tender when pierced with a knife.
2. Cook the mushrooms
While the potatoes roast, heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Add sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until browned and most of their moisture has evaporated.
3. Add garlic and spinach
Add garlic and cook for about 30 seconds.
Add spinach, Italian seasoning, salt, and pepper.
Cook for 1–2 minutes, just until the spinach wilts.
Remove from heat and stir in lemon juice.
4. Prepare the potatoes
Let the baked sweet potatoes cool for a few minutes.
Slice each potato lengthwise, but don’t cut completely through.
Gently press the ends together to open the center.
Fluff the sweet potato flesh lightly with a fork.
5. Fill
Divide the warm mushroom-spinach mixture between the potatoes.
Top with diced avocado and crumbled feta.
Sprinkle with walnuts or pecans and pumpkin seeds if using.
Finish with fresh herbs and another squeeze of lemon.
⏱️ Details
Servings: 4
Prep: 15 minutes
Bake: 45–60 minutes
Total: About 1 hour
🌰 Nut & Allergy Information
- Tree nuts: Optional walnuts or pecans.
- Peanuts: None required.
- Nut-free: Simply omit the nuts or use pumpkin/sunflower seeds.
- Dairy: Feta cheese.
- Eggs: None.
- Gluten: Naturally gluten-free.
- Shellfish: None.
- Vegetarian: Yes.
- Vegan: Use dairy-free feta or omit the feta.
For a serious nut allergy: use packaged seeds labeled appropriately for your allergy needs, since cross-contact can occur during processing.
❓ Q&A
Can I make these without cheese?
Yes. The avocado provides creaminess, and you can add extra lemon and toasted seeds for more flavor.
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out excess water before adding it to the mushrooms.
Can I prepare them ahead?
Yes. Roast the sweet potatoes and prepare the mushroom-spinach filling ahead of time. Refrigerate separately and reheat before assembling. Add avocado just before serving.
Can I add protein?
Absolutely. Grilled chicken, chickpeas, lentils, or cooked white beans work particularly well.
Can I make them vegan?
Yes. Omit the feta or use a plant-based feta alternative.
How do I keep the avocado from browning?
Toss the diced avocado with a little fresh lemon juice immediately before adding it.
Can I use another potato?
Yes, but sweet potatoes give this recipe its characteristic creamy, naturally sweet flavor.
Can I add more vegetables?
Definitely. Roasted bell peppers, zucchini, cherry tomatoes, or caramelized onions are excellent additions.
