Stuffed Sweet Potatoes with Spinach, Mushroom, Avocado & Feta
These stuffed sweet potatoes are a flavorful, nutritious, and satisfying vegetarian meal perfect for lunch or dinner. Roasted sweet potatoes are filled with a savory mix of sautéed spinach and mushrooms, then topped with creamy avocado and tangy feta cheese. It’s a beautiful balance of earthy, creamy, and salty elements — all in a nutrient-dense package.
This recipe is easy to customize, meal-prep friendly, and naturally gluten-free. Whether served warm or at room temperature, these stuffed sweet potatoes are a feel-good favorite packed with fiber, vitamins, and protein.
Time:
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 stuffed sweet potato halves (2 whole sweet potatoes)
Ingredients:
For the Sweet Potatoes:
2 medium sweet potatoes, scrubbed clean
1 tbsp olive oil
Salt & black pepper, to taste
For the Filling:
1 tbsp olive oil
2 cups fresh spinach, chopped
1 cup mushrooms, sliced (cremini, white button, or baby bella)
2 garlic cloves, minced
Salt & pepper, to taste
1/2 tsp dried oregano (optional)
Pinch of red chili flakes (optional, for heat)
Toppings:
1 ripe avocado, diced or sliced
1/3 cup crumbled feta cheese
Fresh lemon juice (to drizzle)
Fresh parsley or dill (for garnish – optional)
Instructions:
1. Roast the Sweet Potatoes:
Preheat your oven to 400°F (200°C).
Prick the sweet potatoes all over with a fork.
Rub them with 1 tbsp olive oil and a sprinkle of salt.
Place on a baking sheet and roast for 35–40 minutes, or until tender and easily pierced with a fork.
Once done, let them cool slightly, then cut in half lengthwise and fluff the inside with a fork.
2. Prepare the Filling:
While the potatoes are roasting, heat 1 tbsp olive oil in a skillet over medium heat.
Add the mushrooms and sauté for 5–7 minutes until softened and golden.
Add garlic and sauté for 1 minute until fragrant.
Stir in the chopped spinach and cook for another 2–3 minutes until wilted.
Season with salt, pepper, oregano, and red chili flakes (if using). Remove from heat.
3. Assemble the Stuffed Sweet Potatoes:
Spoon the spinach-mushroom mixture into the fluffed sweet potato halves.
Top with diced avocado and crumbled feta cheese.
Squeeze fresh lemon juice over the top.
Garnish with fresh herbs if desired.
4. Serve:
Serve warm as a main dish or hearty side. These can also be enjoyed at room temperature.
Tips for Best Results:
Choose Even-Sized Sweet Potatoes:
Try to use sweet potatoes that are similar in size and shape so they roast evenly and look uniform when stuffed.
Roast Until Soft & Fluffy:
Don’t rush the roasting — a perfectly tender inside makes a big difference in flavor and texture. You can microwave them first for 5–6 minutes to speed up roasting time.
Pre-Cook the Filling While Roasting:
Make your spinach-mushroom sauté while the potatoes are in the oven to save time.
Scoop and Mix (Optional):
For extra flavor, scoop out some of the sweet potato flesh, mix it into the filling, and then stuff the mixture back in. Adds more creaminess and flavor.
Add Avocado Right Before Serving:
To prevent browning, cut and add the avocado at the last minute — or toss it in lemon juice if prepping ahead.
Crumbled Feta Tip:
Use block feta and crumble it yourself for better texture and flavor than pre-crumbled.
Variations:
Cheese Swaps:
Replace feta with goat cheese, ricotta, grated parmesan, or dairy-free cheese for different flavor profiles.
Avocado Alternatives:
Use guacamole, tzatziki, or a dollop of Greek yogurt instead of diced avocado for a tangy twist.
More Veggies:
Add chopped bell peppers, cherry tomatoes, zucchini, or caramelized onions to the filling.
Roasted chickpeas or black beans also make a great protein boost.
Add Whole Grains:
Mix cooked quinoa, bulgur, or couscous into the spinach-mushroom filling to make it more filling and balanced.
Extra Flavor Boosts:
Add a squeeze of lemon or balsamic glaze on top for acidity.
A dash of smoked paprika, za’atar, or sumac can add Mediterranean depth.
Herb Variations:
Fresh mint, basil, dill, or cilantro can all complement the flavors beautifully.
Vegan Version:
Omit feta or use a plant-based alternative.
Make sure the sautéed vegetables are cooked in plant-based oil only.
Add Protein:
For non-vegetarian versions, add grilled chicken, turkey bacon, or cooked shrimp on top.
Estimated Nutrition Info (Per Serving – 1 stuffed half):
Note: Values may vary based on portion sizes and ingredient brands.
Calories: ~280–320 kcal
Protein: ~7–9g
Carbohydrates: ~32–35g
Fiber: ~7g
Fats: ~16–18g
Saturated Fat: ~4g
Sugar: ~6g (naturally from sweet potatoes)
Sodium: ~300–350mg
Vitamin A: 300% DV
Vitamin C: 25% DV
Calcium: 15% DV
Iron: 10% DV
Frequently Asked Questions (FAQs):
Q: Can I meal prep these stuffed sweet potatoes?
A: Yes! Roast the sweet potatoes and prepare the filling ahead of time. Store them separately and assemble before eating. Add avocado fresh before serving to avoid browning.
Q: Can I freeze them?
A: The cooked sweet potatoes and sautéed filling freeze well. However, don’t freeze avocado or feta — add those fresh.
Q: What’s the best way to reheat leftovers?
A: Reheat the stuffed sweet potatoes (without avocado) in a 350°F (175°C) oven for 10–15 minutes or microwave for 1–2 minutes. Then top with avocado and feta before serving.
Q: Can I use white potatoes instead of sweet?
A: Yes! While sweet potatoes offer more fiber and natural sweetness, russet or Yukon gold potatoes also work well.
Q: Are these suitable for kids?
A: Absolutely — just go light on the chili flakes. The naturally sweet flavor of the potatoes combined with mild feta and avocado is often a hit with kids.
Conclusion:
Stuffed Sweet Potatoes with Spinach, Mushroom, Avocado & Feta are a nourishing and colorful dish that’s as delicious as it is wholesome. They combine creamy, earthy, and tangy flavors into one balanced bite — perfect for a light dinner, hearty lunch, or vegetarian meal prep option.
With endless ways to adapt the filling and toppings, this recipe is easy to tailor to your taste and dietary needs. Whether you serve them warm, chilled, or at room temperature, these stuffed sweet potatoes are sure to become a healthy comfort food favorite.