Roasted Sweet Potato, Spinach, Goat Cheese & Walnut Bake

Ingredients

Vegetables

3 medium sweet potatoes, about 2 lb, sliced into ¼–⅓-inch rounds
1 large yellow onion, sliced into rings
8 oz fresh baby spinach
2–3 tbsp olive oil
3 cloves garlic, minced
1 tsp fresh thyme leaves, plus extra for garnish
½ tsp dried rosemary
½ tsp salt
½ tsp black pepper

Cheese & topping

5–6 oz goat cheese, crumbled
1 cup walnuts, roughly chopped
1–2 tbsp fresh parsley or thyme, chopped

Optional finishing drizzle

1 tbsp honey or maple syrup
1 tbsp balsamic vinegar
1 tbsp olive oil
Pinch of salt

Directions

Heat oven: Preheat to 425°F (220°C). Lightly grease a 9×13-inch baking dish.
Roast the sweet potatoes:
Toss sliced sweet potatoes with about 1½ tbsp olive oil, ½ tsp salt, pepper, rosemary, and half the garlic. Spread on a baking sheet in a single layer. Roast for 20–25 minutes, turning once, until browned around the edges and tender.
Caramelize the onions:
While the potatoes roast, heat 1 tbsp olive oil in a large skillet over medium heat. Add the onions and cook 8–12 minutes, stirring occasionally, until softened and golden. Add the remaining garlic and cook for another minute.
Wilt the spinach:
Add spinach to the skillet with the onions. Cook for 2–3 minutes, just until wilted. Season lightly with salt and pepper. If there’s excess liquid, drain it.
Assemble:
Arrange half the roasted sweet potatoes in the baking dish. Add half the spinach/onion mixture and scatter with some goat cheese. Repeat with the remaining vegetables and goat cheese.
Add walnuts:
Scatter the walnuts generously over the top. For especially crunchy walnuts, toast them separately in a dry skillet for 3–5 minutes before adding.
Final bake:
Bake uncovered at 400°F (205°C) for 10–15 minutes, until the goat cheese is warm and lightly browned and the edges are sizzling.
Finish:
Sprinkle with fresh thyme/parsley. For a sweet-savory finish, whisk together honey, balsamic vinegar, and olive oil and drizzle lightly over the casserole.

Nut information

The pictured dish appears to use walnuts.

Amount: about 1 cup walnuts for the whole recipe
Per serving: approximately 2½–3 tbsp walnuts if divided into 6 servings
If you need it nut-free: replace walnuts with pumpkin seeds/pepitas or simply omit them.
If you have a walnut/tree-nut allergy, don’t substitute another tree nut without checking your allergy guidance.

Approximate nutrition per serving

With 1 cup walnuts and 6 servings:

Calories: ~400–450
Protein: ~11–13 g
Carbohydrates: ~40–45 g
Fat: ~25–28 g
Fiber: ~7–9 g

Nutrition will vary with the size of the sweet potatoes, amount of goat cheese, walnuts, and oil.

Best texture tip: Keep the walnuts on top rather than mixing them throughout—the contrast between the crispy toasted walnuts, soft sweet potato, wilted spinach, and creamy goat cheese is what makes this dish especially good.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.