Description
Enjoy healthy Creamy Mushroom and Spinach Stuffed Sweet Potatoes packed with flavor! Try this nutritious recipe today for an easy meal.
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)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash sweet potatoes and place them on a lined baking sheet. Roast for about 40 minutes until tender.
- In a large skillet over medium heat, add a splash of water or vegetable broth. Sauté the diced onion until translucent.
- Add sliced mushrooms; cook until they release moisture. Stir in garlic and spinach; cook until spinach wilts.
- Remove from heat; mix in tahini, nutritional yeast, salt, pepper, lemon juice, and cayenne if using.
- Once sweet potatoes are roasted, slice them open lengthwise and gently scoop out some flesh to create space for the filling.
- Stuff each potato with the mushroom-spinach mixture and serve warm.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 stuffed sweet potato (about 200g)
- Calories: 250
- Sugar: 5g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg