Creamy Mushroom and Spinach Stuffed Sweet Potatoes
Creamy Mushroom and Spinach Stuffed Sweet Potatoes are a delightful combination of flavor and nutrition. This vegan and gluten-free dish features roasted sweet potatoes filled with a creamy mixture of sauted mushrooms, fresh spinach, tahini, and nutritional yeast. Perfect for any meal of the day, these stuffed sweet potatoes are not only easy to prepare but also packed with vitamins and minerals. Whether you’re looking for a quick weeknight dinner or a nutritious lunch option, this recipe will satisfy your cravings while keeping your dietary needs in mind.
- 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 small lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400F (200C).
- Wash and prick the sweet potatoes with a fork. Place them on a baking sheet lined with parchment paper and roast for about 40 minutes, or until tender.
- While the sweet potatoes roast, heat a skillet over medium heat. Add diced onion and cook until translucent.
- Stir in sliced mushrooms and cook until they release moisture. Add garlic and saut for another minute before mixing in the spinach until wilted.
- Remove from heat; stir in tahini, nutritional yeast, lemon juice, salt, pepper, and optional cayenne pepper.
- Once the sweet potatoes are roasted, slice them open lengthwise and fluff the insides with a fork. Spoon the creamy filling into each half.
Nutrition
- Serving Size: 1 stuffed sweet potato (approximately 250g)
- Calories: 310
- Sugar: 7g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 0mg