It all started with one of those “I’m going to eat clean this week” declarations. You know the kind—big intentions, low expectations. I opened the fridge and stared at two sweet potatoes like they might magically turn into something exciting. Then I spotted a handful of mushrooms, some leftover spinach, and a block of feta. It wasn’t much, but something clicked.
Forty-five minutes later, I was sitting down to what felt like a café brunch—warm roasted sweet potato, garlicky sautéed veggies, and a creamy avocado dressing that made the whole thing feel fancy. And the best part? I didn’t feel like I was missing a thing. These boats are nourishing, satisfying, and bursting with flavor.
They’ve since become my go-to for everything from Sunday meal prep to weeknight dinners when I need something that feels indulgent but won’t weigh me down. It’s vegetarian comfort food with a healthy twist—just the way I like it.
🧾 Ingredients
For the sweet potato boats:
- 2 large sweet potatoes, halved lengthwise
- 1 tbsp olive oil
- Salt & pepper, to taste
For the filling:
- 1 tbsp olive oil
- 2 cups baby spinach
- 1½ cups mushrooms, sliced
- 2 garlic cloves, minced
- ½ tsp dried thyme
- Salt & pepper, to taste
- ½ cup crumbled feta cheese
For the creamy avocado dressing:
Step-by-Step Instructions : . . .
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