Description
Creamy Mushroom and Spinach Stuffed Sweet Potatoes are cozy yet light, packed with savory mushrooms, fresh spinach, and a creamy tahini blend. Perfect for a wholesome vegan meal.
Ingredients
- 2 small sweet potatoes
- 1 small onion, diced
- 200 g mushrooms, sliced
- 2 garlic cloves, crushed
- 60 g spinach
- 1 heaped tbsp tahini
- 1 tsp nutritional yeast
- Salt and pepper, to taste
- Juice of ½ a small lemon
- Pinch of cayenne pepper (optional)
Instructions
- Preheat the oven to 180 °C (fan). Pierce sweet potatoes with a fork, place them on a baking paper-lined tray, and bake for about 40 minutes or until soft.
- In a pan, sauté diced onion, mushrooms, and crushed garlic in a little oil or water for 5–7 minutes until mushrooms brown.
- Stir in spinach, tahini, nutritional yeast, salt, and pepper. Cook for another 3–4 minutes until the spinach wilts. Add lemon juice and cayenne if using.
- Slice the baked sweet potatoes lengthwise, fluff the insides, and fill them generously with the mushroom-spinach mixture.
- Serve warm as a main dish or hearty side.
Notes
- Add chickpeas, lentils, or quinoa for extra protein.
- Swap tahini with almond or cashew butter.
- Incorporate bell peppers or zucchini in the sauté.
- Add cheese or dairy-free cheese if desired.
- Reheat in microwave or oven at 180 °C for best results.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 250
- Sugar: 7g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
