Description
Enjoy these Creamy Mushroom and Spinach Stuffed Sweet Potatoes for a nutritious meal! Try this flavorful recipe today!
Ingredients
Scale
- 2 small sweet potatoes
- 1 small onion, diced
- 200g mushrooms, sliced
- 2 garlic cloves, crushed
- 60g spinach
- 1 heaped tbsp tahini
- 1 tsp nutritional yeast
- Juice of ½ small lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork. Place them on a baking sheet lined with parchment paper and roast for about 40 minutes until tender.
- While the sweet potatoes roast, heat a sauté pan over medium heat with a splash of water or vegetable broth. Sauté the onion until translucent (about 5 minutes), then add the mushrooms and cook until soft (5–7 minutes). Stir in garlic and spinach until wilted.
- Remove from heat; mix in tahini, nutritional yeast, lemon juice, salt, pepper, and optional cayenne pepper.
- Once the sweet potatoes are done and cooled slightly, slice them down the middle without cutting through completely. Fluff the insides with a fork and generously fill with the mushroom-spinach mixture.
- Serve warm as a main dish or alongside your favorite salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 stuffed sweet potato (approximately 250g)
- Calories: 320
- Sugar: 6g
- Sodium: 275mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: For added creaminess, top with avocado slices. Experiment by adding different vegetables like kale or zucchini to the filling for variation. Store leftovers in an airtight container in the fridge for up to three days.