Creamy Mushroom and Spinach Stuffed Sweet Potatoes
Indulge in the wholesome goodness of Creamy Mushroom and Spinach Stuffed Sweet Potatoes. This nutrient-packed dish combines the natural sweetness of roasted sweet potatoes with a savory filling of earthy mushrooms and fresh spinach, all brought together by creamy tahini and nutritional yeast. Perfect for any meal—be it lunch, dinner, or even breakfast—these stuffed potatoes are not just satisfying but also easy to prepare. In just about an hour, you can enjoy a deliciously flavorful dish that’s vegan, gluten-free, and ideal for meal prep. Elevate your culinary experience with this delightful recipe that promises to please even the pickiest eaters!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 2
- Category: Main
- Method: Baking
- Cuisine: Vegan
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 poke holes in the sweet potatoes; place on a baking tray.
- Roast for about 40 minutes until tender.
- Sauté onions in a frying pan until translucent; add mushrooms and garlic, cooking until soft.
- Stir in spinach until wilted; mix with tahini, nutritional yeast, lemon juice, salt, and pepper.
- Slice the roasted sweet potatoes open, fluff inside with a fork, and stuff with the vegetable mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg