Creamy Mushroom and Spinach Stuffed Sweet Potatoes
Creamy Mushroom and Spinach Stuffed Sweet Potatoes are a delectable and wholesome dish that combines the natural sweetness of roasted sweet potatoes with a savory filling of sautéed mushrooms, vibrant spinach, and creamy tahini. This vegan, gluten-free recipe is packed with nutrients, making it an excellent choice for lunch, dinner, or even a hearty breakfast. Easy to prepare and customizable to suit your taste, these stuffed sweet potatoes deliver on flavor while providing essential vitamins and minerals. Perfect for anyone seeking a comforting yet healthy meal option!
- 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 the oven to 400°F (200°C). Wash the sweet potatoes thoroughly and place them on a baking sheet lined with parchment paper. Roast for about 40 minutes or until tender.
- While roasting, heat a skillet over medium heat with a splash of water or vegetable broth. Sauté the diced onion until translucent (about 5 minutes), then add sliced mushrooms and cook until soft (5–7 minutes). Stir in crushed garlic and spinach until wilted.
- Mix in tahini, nutritional yeast, salt, pepper, lemon juice, and cayenne pepper if desired.
- Once sweet potatoes are roasted and cool slightly, slice them open lengthwise and fill with the mushroom-spinach mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg