Creamy Mushroom and Spinach Stuffed Sweet Potatoes
Discover how to make Creamy Mushroom and Spinach Stuffed Sweet Potatoes – a healthy, delicious meal that’s easy to prepare! Try this recipe today!
- 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 ½ a small lemon
- Salt and pepper to taste
- Pinch of cayenne pepper (optional)
Instructions
- Preheat your oven to 400°F (200°C). Wash sweet potatoes and prick them with a fork. Place them on a baking tray lined with parchment paper and roast for about 40 minutes until tender.
- While the sweet potatoes roast, heat a skillet over medium heat. Add diced onion and sauté until translucent. Stir in sliced mushrooms and garlic; cook until softened. Add spinach until wilted.
- Remove from heat and mix in tahini, nutritional yeast, lemon juice, salt, pepper, and cayenne if desired.
- Once the sweet potatoes are roasted, let them cool slightly before cutting them open lengthwise. Spoon in the mushroom and spinach filling generously.
- Serve warm for a nutritious main dish.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 6g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg