🥔 SWEET POTATO BOATS
Filled with Spinach, Mushroom & Feta
✅ Ingredients (Serves 2–4):
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2 large sweet potatoes
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1 tbsp olive oil
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1 cup mushrooms, sliced
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2 cups baby spinach
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½ cup feta cheese, crumbled
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1 clove garlic, minced
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Salt & pepper, to taste
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Optional: red chili flakes, fresh herbs (parsley or thyme)
🔪 Instructions:
1. Bake the Sweet Potatoes
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Preheat oven to 400°F (200°C).
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Pierce sweet potatoes with a fork a few times.
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Bake directly on the oven rack (or on a tray) for 45–60 minutes, or until soft when pierced with a knife.
2. Prepare the Filling
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While sweet potatoes are baking, heat olive oil in a skillet.
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Add mushrooms and sauté until browned, about 5–7 minutes.
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Add garlic, cook for 1 minute until fragrant.
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Add spinach and cook until wilted. Season with salt, pepper, and optional chili flakes.
3. Assemble the Boats
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Once sweet potatoes are done, let cool slightly. Cut in half lengthwise.
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Use a spoon to gently scoop out some of the flesh (optional, for more room).
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Fill each sweet potato half with the spinach-mushroom mixture.
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Top with feta cheese and return to the oven for 5–10 minutes to warm through and melt the cheese slightly.
🍽️ Serve With:
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A dollop of Greek yogurt or hummus
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A side of quinoa, greens, or grilled chicken
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Fresh herbs or a drizzle of balsamic glaze for extra flavor
Want a vegan version? Swap feta for vegan cheese or tahini drizzle.
Looking to add protein? Stir in cooked lentils, ground turkey, or black beans.
