Description
Indulge in the delightful flavors of Creamy Mushroom and Spinach Stuffed Sweet Potatoes, a healthy and satisfying dish that’s perfect for any meal. These vibrant sweet potatoes are roasted to perfection and generously filled with a creamy blend of sautéed mushrooms, fresh spinach, tahini, and nutritional yeast. This recipe is not only vegan and gluten-free but also rich in vitamins and minerals, making it a nourishing option for lunch, dinner, or even breakfast. Easy to prepare in under an hour, this dish is versatile enough to accommodate various dietary preferences without compromising on taste.
Ingredients
- 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 a small lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and poke holes in the sweet potatoes. Roast for about 40 minutes until tender.
- In a skillet over medium heat, sauté diced onion until softened. Add garlic and mushrooms; cook until browned.
- Stir in spinach until wilted, then mix in tahini, nutritional yeast, lemon juice, salt, pepper.
- Cut roasted sweet potatoes open lengthwise and fill with the mushroom-spinach mixture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 stuffed sweet potato (220g)
- Calories: 280
- Sugar: 6g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Feel free to customize the filling by adding vegetables like bell peppers or zucchini. Experiment with different herbs such as thyme or rosemary for added flavor.