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Creamy Mushroom and Spinach Stuffed Sweet Potatoes

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Creamy Mushroom and Spinach Stuffed Sweet Potatoes are a delightful blend of flavors and nutrition. This vegan and gluten-free dish features roasted sweet potatoes generously filled with a creamy mixture of sautéed mushrooms, fresh spinach, tahini, and nutritional yeast. Perfect as a nutritious lunch or light dinner, these stuffed sweet potatoes are not only comforting but also packed with vitamins and minerals for a healthy lifestyle.

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
  • Salt and pepper to taste
  • Juice of ½ a small lemon
  • Pinch of cayenne pepper (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prick the sweet potatoes with a fork and roast them on a baking sheet for about 40 minutes or until tender.
  3. In a skillet over medium heat, sauté the onion and garlic until translucent (about 5 minutes).
  4. Add the sliced mushrooms and cook until softened (approximately 7 minutes).
  5. Stir in the spinach and cook until wilted (2 minutes). Remove from heat.
  6. Mix in tahini, nutritional yeast, lemon juice, salt, pepper, and cayenne if desired.
  7. Once sweet potatoes are cooked, slice them open and fill with the mushroom-spinach mixture.
  8. Serve warm and enjoy!

Nutrition