Oven-Baked Sweet Potatoes with Creamy Avocado, Garlic Mushrooms, Spinach & Feta

Oven-Baked Sweet Potatoes with Creamy Avocado, Garlic Mushrooms, Spinach & Feta
Ingredients
For the Sweet Potatoes
2 large sweet potatoes (about 700 g), halved lengthwise
2 tbsp (30 ml) olive oil
½ tsp salt
¼ tsp black pepper
For the Topping
1 cup (150 g) mushrooms, sliced
2 cups (60 g) fresh spinach
1 avocado, sliced
½ cup (75 g) feta cheese, crumbled
2 cloves garlic, minced
1 tbsp (15 ml) olive oil
¼ tsp salt
¼ tsp black pepper
Garnish
Fresh parsley or basil
Lemon wedges
Directions
Preheat oven to 400°F (200°C).
Place sweet potatoes on a baking tray, drizzle with olive oil, salt, and black pepper.
Roast for 30–35 minutes until tender and caramelized.
In a skillet, heat olive oil and sauté garlic for 30 seconds.
Add mushrooms and cook until browned.
Stir in spinach and cook until wilted, then season with salt and pepper.
Top roasted sweet potatoes with garlic mushrooms and spinach.
Add avocado slices and sprinkle feta cheese over the top.
Garnish with fresh herbs and serve with lemon wedges.
Serve warm.
Nutritional Info (per serving, serves 4)
Calories: 360
Protein: 10g
Carbohydrates: 34g
Fat: 22g
Fiber: 7g
Sugar: 8g
Sodium: 380mg