Creamy Mushroom and Spinach Stuffed Sweet Potatoes
Creamy Mushroom and Spinach Stuffed Sweet Potatoes are a delightful blend of flavors and textures that make for a heartwarming meal. This recipe features tender roasted sweet potatoes filled with a rich, creamy mixture of sautéed mushrooms, vibrant spinach, and tahini. Perfect for busy weeknights or family gatherings, these stuffed sweet potatoes are not only vegan and gluten-free but also packed with essential nutrients. In just under an hour, you can enjoy a comforting dish that is both healthy and satisfying. Serve them warm as a main dish or alongside your favorite salad for a nutritious meal any time of the day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 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 the sweet potatoes and prick them with a fork. Roast on the oven rack or on a parchment-lined baking sheet for about 40 minutes until tender.
- Heat a skillet over medium heat. Sauté diced onions until translucent (about 5 minutes). Add sliced mushrooms and garlic; cook until softened (another 5 minutes).
- Stir in spinach until wilted (around 2 minutes), then mix in tahini, nutritional yeast, lemon juice, salt, pepper, and optional cayenne.
- When sweet potatoes are done roasting, slice open lengthwise without cutting through completely. Fluff the insides with a fork and fill generously with the creamy mixture.
- Serve warm, garnished with fresh herbs or an extra drizzle of tahini if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 6g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg