- 1 ripe avocado
- ¼ cup Greek yogurt (or dairy-free alternative)
- 2 tbsp olive oil
- Juice of 1 lime
- 1 garlic clove
- 2 tbsp fresh cilantro or parsley
- Salt, to taste
- 2–3 tbsp water (to thin, if needed)
🔪 Instructions
1️⃣ Roast the sweet potatoes:
Preheat your oven to 400°F (200°C). Brush the cut sides of the sweet potatoes with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 35–45 minutes, or until fork-tender.
2️⃣ Make the filling:
While the potatoes roast, heat olive oil in a skillet over medium heat. Add mushrooms and cook until they begin to brown, about 5–7 minutes. Stir in the garlic and thyme, cooking for another minute. Add the spinach and sauté until wilted. Season with salt and pepper and remove from heat.
3️⃣ Blend the avocado dressing:
In a blender or food processor, combine the avocado, yogurt, olive oil, lime juice, garlic, herbs, and salt. Blend until smooth, adding water a tablespoon at a time until it reaches a drizzle-worthy consistency.
4️⃣ Assemble the boats:
Once the sweet potatoes are cool enough to handle, use a spoon to scoop out a little of the center to make room for the filling. Divide the spinach-mushroom mixture between the four halves. Sprinkle generously with feta.
5️⃣ Top and serve:
Drizzle each boat with the creamy avocado dressing. Serve warm or at room temperature.
Tips & Variations:
- Add chickpeas or black beans to the filling for extra protein.
- Swap feta for goat cheese or a vegan alternative.
- Use kale instead of spinach if that’s what you have on hand.
- Make the dressing ahead—it keeps well for 2–3 days in the fridge.
These sweet potato boats are one of those recipes that feel like a hug in a bowl—wholesome, simple, and packed with flavor. Perfect for meatless Mondays, lunch prep, or whenever your body’s asking for something clean but your soul still wants comfort.
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