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Spinach and Feta Stuffed Sweet Potatoes

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Spinach and Feta Stuffed Sweet Potatoes are a flavorful vegetarian meal made with roasted sweet potatoes, garlicky sautéed spinach, white beans, sun-dried tomatoes, and creamy feta. This easy, nutrient-packed recipe is naturally gluten-free and perfect for weeknight dinners, meal prep lunches, or a wholesome meatless main.

Ingredients

  • 4 medium to large sweet potatoes, scrubbed
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 5 cups fresh spinach
  • 1 tbsp lemon juice
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1/2 cup feta cheese (or vegan feta substitute), crumbled

Instructions

  1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and place on a lined baking sheet.
  2. Bake for 45–60 minutes, until fork-tender. Let cool slightly.
  3. Meanwhile, heat olive oil in a skillet over medium heat. Sauté garlic for 1–2 minutes.
  4. Add spinach and lemon juice; cook until wilted.
  5. Stir in sun-dried tomatoes, cannellini beans, and crumbled feta. Heat through and set aside.
  6. Slice baked sweet potatoes lengthwise and gently press open.
  7. Fill with the warm spinach mixture. Serve immediately.

Notes

  • Make it vegan: Use vegan feta or tofu-based alternative.
  • Bean options: Chickpeas, navy beans, or great northern beans work well.
  • Add protein: Toss in quinoa or top with roasted chickpeas.
  • Spice it up: Add chili flakes or a drizzle of chili oil.
  • Bulk it up: Include mushrooms, kale, or red onion in the filling.

Nutrition

Find it online: https://cookedbymaya.com/spinach-and-feta-stuffed-sweet-potatoes/