Ingredients (serves 4, adjust accordingly):
- 150g baby spinach
- 150g mushrooms
- 100g feta cheese
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Fresh rosemary for garnish
- Salt & pepper to taste
- Chilli flakes to taste
Method:
- Bake the sweet potatoes. Pre-heat the oven to 200 degrees.
- Wash & pierce the sweet potatoes with a fork.
- Bake for 40-50mins or until they are going soft.
- Let them cool slightly.
- Heat olive oil in a wok over a medium heat.
- Add the minced garlic glove and sauté for 1min.
- Add the 150g mushroom in and cook until they brown off for about 5mins.
- Stir the 150g spinach through the mix until they are wilted.
- Add 120g feta to the mix until warmed through.
- Season with salt & pepper to taste.
- Cut a slit in the top of each sweet potato and gently mash inside with a fork to create space for the filling.
- Spoon the mushroom, feta & spinach mix into the sweet potato
- Use the remaining 30g feta to crumble over the top of the potatoes, sprinkle chilli flakes to taste and garnish with rosemary.
Macros breakdown per serving…
Calories – 674kcals
Carbs – 48.8g
Fat – 53.4g
Protein – 12.2g
Give it a try and tag us in your cooking attempts – READY, STEADY… COOK!