Description
Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Lemon Tahini Dressing is a wholesome Mediterranean-inspired recipe featuring caramelized roasted sweet potatoes filled with sautéed spinach, mushrooms, roasted red peppers, and creamy feta cheese. Finished with a silky homemade lemon tahini dressing, toasted seeds, and fresh herbs, this colorful vegetarian meal is perfect for healthy weeknight dinners, meal prep, or elegant entertaining.
Ingredients
4 medium sweet potatoes
1 tablespoon olive oil
1 small red onion, finely chopped
2 garlic cloves, minced
2 cups fresh spinach, chopped
1 cup mushrooms, sliced
1/2 cup roasted red peppers, sliced
1/2 cup crumbled feta cheese
1 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
1/4 cup tahini
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 garlic clove, minced
2 to 3 tablespoons warm water
1 teaspoon honey (optional)
Pinch of salt
2 tablespoons chopped fresh parsley
2 tablespoons toasted pumpkin seeds or pine nuts
Fresh lemon zest
Instructions
Preheat the oven to 425°F (220°C).
Pierce each sweet potato several times with a fork and place on a baking tray.
Roast for 45 to 55 minutes until completely tender.
Heat the olive oil in a large skillet over medium heat.
Cook the onion for about 3 minutes until softened.
Add the garlic and cook for 30 seconds.
Stir in the mushrooms and cook for 5 to 6 minutes until lightly browned.
Add the roasted red peppers, spinach, Italian seasoning, smoked paprika, salt, and black pepper.
Cook until the spinach has just wilted.
In a small bowl whisk together the tahini, lemon juice, olive oil, garlic, honey if using, salt, and warm water until smooth and creamy.
Slice each roasted sweet potato lengthwise and gently fluff the flesh with a fork.
Fill each potato with the warm vegetable mixture.
Sprinkle with the crumbled feta cheese.
Drizzle generously with the lemon tahini dressing.
Garnish with chopped parsley, toasted pumpkin seeds or pine nuts, and fresh lemon zest before serving.
Notes
Roast the sweet potatoes until completely tender for the best texture.
Toast the pumpkin seeds or pine nuts before serving for deeper flavor.
Adjust the tahini dressing with extra warm water until it reaches your preferred consistency.
Store leftovers in the refrigerator for up to 4 days.
Keep the dressing separate and drizzle over after reheating for the freshest flavor.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean