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Sweet Potato Boats with Spinach, Mushrooms, and Rice

ingredients for 4 sweet potato boats 2 medium sweet potatoes. 300g fresh spinach. 1 spring onion. 300g small mushrooms. 1 small cup of rice. salt. freshly ground black pepper. extra virgin olive oil. preparation Start by wrapping the sweet potatoes in foil and roasting them in the oven until they're soft all the way through. While those are cooking, wash the spinach well and sauté it with a little oil, salt, and the chopped spring onion until it wilts down nicely. Clean your mushrooms — if they're on the larger side, chop them into bite-sized pieces — then fry them in a bit of oil and season with salt and pepper. Cook the rice in salted boiling water. Once it's done, rinse it under cold running water, drain well, and set aside. When the sweet potatoes are ready, cut them in half lengthwise. Using a spoon, carefully scoop out the flesh, making sure to keep the skins intact — you'll need those as your boats. Cut the sweet potato flesh into small...

Sweet Potato Boats with Spinach, Mushrooms, and Rice




ingredients

for 4 sweet potato boats
  • 2 medium sweet potatoes.
  • 300g fresh spinach.
  • 1 spring onion.
  • 300g small mushrooms.
  • 1 small cup of rice.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

preparation

Start by wrapping the sweet potatoes in foil and roasting them in the oven until they're soft all the way through.
While those are cooking, wash the spinach well and sauté it with a little oil, salt, and the chopped spring onion until it wilts down nicely.
Clean your mushrooms — if they're on the larger side, chop them into bite-sized pieces — then fry them in a bit of oil and season with salt and pepper.
Cook the rice in salted boiling water. Once it's done, rinse it under cold running water, drain well, and set aside.
When the sweet potatoes are ready, cut them in half lengthwise.
Using a spoon, carefully scoop out the flesh, making sure to keep the skins intact — you'll need those as your boats.
Cut the sweet potato flesh into small cubes and put them in a bowl. Mix them together with the sautéed spinach, cooked rice, and fried mushrooms.
Spoon this mixture back into the sweet potato skins, filling them generously. Finish with a light sprinkle of salt and a drizzle of olive oil over the top.

enjoy!
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