🥑 Stuffed Sweet Potatoes with Spinach, Avocado, Mushrooms & Feta

Looking for a delicious and healthy vegetarian meal that’s easy to make and packed with flavor? These Stuffed Sweet Potatoes are loaded with sautéed mushrooms, wilted spinach, creamy avocado, and tangy feta cheese — the perfect balance of indulgence and nutrition. Great for meal prep, lunch, or dinner!

📝 Ingredients

2 large sweet potatoes
1 cup baby spinach
½ avocado, diced
½ cup mushrooms, sliced
¼ cup crumbled feta cheese
1 tbsp olive oil
Salt and pepper to taste

👨‍🍳 Instructions

Bake the Sweet Potatoes: Preheat oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake for 45–50 minutes until tender.
Sauté the Veggies: Heat olive oil in a skillet over medium heat. Add sliced mushrooms and cook until golden brown. Toss in baby spinach and cook until wilted.
Prep the Potatoes: Once sweet potatoes are cooked, slice them open and gently fluff the insides with a fork.
Stuff: Top each potato with sautéed mushrooms and spinach, diced avocado, and crumbled feta cheese.
Season & Serve: Sprinkle with salt and pepper to taste. Serve warm and enjoy!

📸 Serving Tips

Drizzle with balsamic glaze or tahini for extra flavor.
Garnish with microgreens or chili flakes for color and spice.
Pair with a fresh citrus salad or roasted chickpeas.

💡 Nutrition (Per Serving)

Calories: ~320
Protein: 7g
Carbs: 35g
Fat: 17g
Fiber: 8g
Sugar: 6g

❄️ Storage Tips

Fridge: Store stuffed sweet potatoes in an airtight container for up to 3 days.
Reheat: Warm in the oven at 350°F or microwave for 2 minutes. Add fresh avocado and feta after reheating for best results.

🔗 Related Recipes from Glassika

🌿 Whether you’re vegetarian, health-conscious, or just in the mood for something cozy and vibrant, this stuffed sweet potato recipe is a go-to favorite. Save it, share it, and enjoy the layers of flavor!