Stuffed Sweet Potatoes (Spinach, Avocado, Mushroom & Feta)

These Stuffed Sweet Potatoes with Spinach, Avocado, Mushroom & Feta are what I like to call wholesome comfort food at its finest. Warm, roasted sweet potatoes stuffed with earthy sautéed mushrooms, wilted spinach, creamy avocado, and salty feta? Yes, please. This dish is colorful, nourishing, and unexpectedly satisfying—perfect for weeknight dinners, meal prep, or a meatless main that feels anything but boring.

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What Are Stuffed Sweet Potatoes with Spinach, Avocado, Mushroom & Feta?

These are baked sweet potatoes that are sliced open and filled with a warm, savory blend of sautéed mushrooms and spinach, topped with creamy avocado and crumbled feta cheese. They’re hearty enough to be a meal on their own and versatile enough to be a side or part of a larger spread.

They’re also ridiculously easy to make, endlessly customizable, and a perfect way to clean out the veggie drawer.

Why You’ll Love These Stuffed Sweet Potatoes

• Meatless but super satisfying
• Naturally gluten-free and vegetarian
• Packed with fiber, healthy fats, and nutrients
• Great for meal prep—just reheat and go!
• Can be customized with your favorite toppings or proteins

What Do They Taste Like?

These stuffed sweet potatoes are a beautiful balance of sweet and savory. The sweet potatoes are soft and caramelized, the mushrooms are rich and umami-packed, the spinach adds freshness, the feta brings a salty bite, and the avocado is creamy and cooling. Every forkful is layered with flavor and texture—you won’t miss the meat!

Benefits of This Recipe

• Nutrient-dense with iron, calcium, fiber, and healthy fats
• Minimal ingredients, maximum flavor
• Easy to scale for 1 or 10 people
• Works for lunch, dinner, or even a hearty brunch
• Affordable and meal-prep friendly

Ingredients for Stuffed Sweet Potatoes

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cups mushrooms, sliced (cremini or button)
• 2 cloves garlic, minced
• 4 cups fresh spinach
• 1 ripe avocado, diced
• 1/3 cup crumbled feta cheese
• Salt and pepper, to taste
• Optional: red pepper flakes, lemon juice, fresh herbs

Tools You’ll Need

• Baking sheet
• Skillet or sauté pan
• Sharp knife
• Cutting board
• Mixing spoon or spatula
• Fork for fluffing sweet potato

Ingredient Additions & Substitutions

• Add protein: Chickpeas, black beans, or grilled chicken work well
• Vegan version: Omit feta or use vegan feta-style cheese
• More flavor: Add balsamic glaze, tahini drizzle, or pesto
• Add crunch: Toasted pine nuts or sunflower seeds on top
• Change the greens: Use kale or arugula instead of spinach

How to Make Stuffed Sweet Potatoes with Spinach, Avocado, Mushroom & Feta

1. Bake the sweet potatoes:
   Preheat oven to 400°F (200°C). Pierce each sweet potato a few times with a fork, place on a baking sheet, and roast for 45–60 minutes, or until fork-tender.
2. Sauté the veggies:
   In a skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Add mushrooms and cook until they release moisture and begin to brown, 6–8 minutes. Add garlic and cook 1 minute more.
3. Wilt the spinach:
   Stir in spinach and cook until just wilted. Season with salt and pepper to taste.
4. Assemble the potatoes:
   Slice each baked sweet potato lengthwise and gently fluff the insides with a fork. Divide the sautéed spinach and mushroom mixture between the potatoes.
5. Top with feta and avocado:
   Sprinkle each potato with crumbled feta and top with diced avocado. Add a drizzle of olive oil, a squeeze of lemon, or a pinch of chili flakes if desired.
6. Serve warm:
   Enjoy immediately, or let cool and pack for a ready-to-go lunch.

What to Serve With These Stuffed Sweet Potatoes

These are satisfying enough to stand alone, but if you want to build a full meal, try serving them with:

• A crisp green salad with lemon vinaigrette
• A side of quinoa or rice pilaf
• A dollop of Greek yogurt or hummus on the side
• Warm pita bread or flatbread
• A glass of chilled white wine or herbal iced tea

Tips for Perfect Stuffed Sweet Potatoes

• Choose medium sweet potatoes for even cooking and good portion sizes
• Don’t overcook the spinach—it should stay bright green
• Add avocado just before serving to keep it fresh and green
• Use a spoon to gently scoop out some potato if you want more room for filling
• Double the sautéed veggies and keep extras in the fridge for quick lunches

Storage Instructions

• Fridge: Store leftovers in an airtight container for up to 4 days
• Reheat: Microwave for 1–2 minutes or warm in the oven at 350°F until heated through
• Avocado tip: If meal prepping, add avocado fresh just before eating

Frequently Asked Questions

Can I make these in advance?

Yes! Bake the sweet potatoes and sauté the filling ahead of time. Assemble just before serving or reheat everything and top with avocado and feta.

Can I freeze them?

You can freeze the stuffed sweet potatoes without avocado and feta. Wrap tightly in foil, freeze, and reheat in the oven. Add fresh toppings after heating.

What kind of mushrooms work best?

Cremini or baby bella mushrooms are perfect, but white button mushrooms work too. You can even use shiitake for a stronger flavor.

Can I eat the sweet potato skin?

Absolutely! It’s full of fiber and nutrients. Just make sure to scrub the potatoes well before baking.

Conclusion

These Stuffed Sweet Potatoes with Spinach, Avocado, Mushroom & Feta are the kind of recipe that checks every box—flavorful, filling, wholesome, and easy to throw together. Whether you’re feeding a crowd or just yourself, they’re endlessly adaptable and completely satisfying.

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