Baked sweet potatoes are already a solid choice, and stuffing them with a warm spinach and feta mixture turns them into a full meal instead of just a side. Spinach adds folate and its own soluble fiber, while feta brings a salty, tangy contrast against the sweet potato's natural sweetness.
Ingredients
- 4 medium sweet potatoes
- 1 tbsp olive oil
- 200g fresh spinach
- 3 garlic cloves, minced
- 100g feta cheese, crumbled
- 1/4 cup toasted pine nuts or walnuts
- Salt and pepper
- Chili flakes (optional)
Instructions
- Preheat oven to 200C. Prick sweet potatoes with a fork. Bake directly on the oven rack for 45-50 minutes until tender.
- Heat olive oil in a pan over medium heat. Add garlic and cook 30 seconds. Add spinach in batches, stirring until wilted, about 3-4 minutes.
- Slice sweet potatoes open lengthwise and fluff the flesh slightly.
- Top each with the wilted spinach mixture, crumbled feta, and toasted nuts. Finish with chili flakes if desired.
Nutrition Facts (per serving)
| Calories | 280 |
| Total fat | 13g |
| Total carbohydrates | 34g |
| Dietary fiber | 7g |
| Protein | 10g |
| Sodium | 380mg |
Why This Is Good for Your Gut
Sweet potato's soluble fiber and beta-carotene support gut lining integrity. Spinach provides folate and magnesium alongside soluble fiber. Garlic contributes prebiotic inulin. A complete meal that balances fiber, protein, and healthy fats in one dish.
Bake extra sweet potatoes while the oven's already on, they reheat well for a quick meal later in the week.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.