Description
Creamy Mushroom and Spinach Stuffed Sweet Potatoes are a wholesome, flavorful dish that’s perfect for any meal of the day. These vegan and gluten-free sweet potatoes are roasted to perfection and filled with a rich mixture of sautéed mushrooms, fresh spinach, tahini, and nutritional yeast. This hearty recipe is not only easy to prepare but also packed with vitamins and minerals, making it an ideal choice for those seeking a healthy yet satisfying meal. Whether you enjoy them as a main dish or a side, these stuffed sweet potatoes offer a delightful combination of textures and tastes that everyone will love.
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 small lemon
- Pinch of cayenne pepper (optional)
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork. Roast for about 40 minutes until tender.
- While the sweet potatoes roast, sauté diced onion in a skillet over medium heat until translucent. Add sliced mushrooms and garlic; cook until softened. Stir in spinach until wilted.
- Mix in tahini, nutritional yeast, salt, pepper, lemon juice, and cayenne pepper.
- Once roasted, slice each sweet potato lengthwise without cutting all the way through. Open them up and fill with the mushroom-spinach mixture.
- Garnish with fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 stuffed sweet potato (approximately 250g)
- Calories: 280
- Sugar: 6g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg