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