Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Lemon Tahini Dressing

 

Ingredients:  

- 4 medium sweet potatoes  

- 1 tablespoon olive oil  

- 1/2 cup red onion, chopped  

- 1 cup mushrooms, sliced  

- 2 cups fresh spinach  

- 1/2 cup feta cheese, crumbled  

For Lemon Tahini Dressing:  

- 3 tablespoons tahini  

- 2 tablespoons lemon juice  

- 1 clove garlic, minced  

- 2 tablespoons warm water  

- Salt to taste  

Instructions:  

1. Preheat oven to 400°F (200°C). Scrub sweet potatoes,

pierce with a fork, and place on a baking sheet. Bake for

45-50 minutes until soft.  

2. While sweet potatoes bake, heat olive oil in a pan over

medium heat. Sauté onion and mushrooms until tender,

about 6-8 minutes.  

3. Add spinach to the pan and cook until wilted, then

remove from heat and set aside.  

4. In a small bowl, whisk together tahini, lemon juice,

minced garlic, warm water, and salt until creamy and

smooth.  

5. Once sweet potatoes are baked, slice them open and

fluff the inside with a fork.  

6. Fill each sweet potato with the sautéed spinach and

mushroom mixture, then top with crumbled feta cheese.  

7. Drizzle the lemon tahini dressing over each stuffed

potato before serving.  

Notes:  

- Can be made ahead and reheated.  

- Add chickpeas for extra protein.  

Prep Time: 15 minutes | Total Time: 1 hour 5 minutes |

Servings: 4