Description
Creamy Mushroom and Spinach Stuffed Sweet Potatoes are the perfect combination of comfort and nutrition. These delightful stuffed sweet potatoes are filled with a rich, creamy mixture of sautéed mushrooms, fresh spinach, tahini, and nutritional yeast, making them a flavorful vegan dish that is both satisfying and healthy. Ideal for lunch, dinner, or even breakfast, this recipe is quick to prepare and packed with essential nutrients. You can easily customize it with your favorite vegetables or spices to suit your taste. Serve these stuffed sweet potatoes warm as a wholesome meal that will leave you feeling energized.
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 the sweet potatoes thoroughly and prick them with a fork.
- Place on a baking sheet and roast for about 40 minutes until tender.
- In a sauté pan over medium heat, add diced onion and cook until translucent.
- Stir in garlic and mushrooms; cook until mushrooms soften.
- Add spinach and cook until wilted.
- Mix in tahini, nutritional yeast, lemon juice, salt, pepper, and cayenne pepper (if using).
- Cut roasted sweet potatoes open lengthwise, fluff the insides with a fork.
- Generously fill each potato with the creamy mushroom mixture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 stuffed sweet potato (approximately 250g)
- Calories: 275
- Sugar: 6g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg