Creamy Mushroom and Spinach Stuffed Sweet Potatoes
Indulge in the delightful flavors of Creamy Mushroom and Spinach Stuffed Sweet Potatoes, a nutritious and comforting dish that’s perfect for any meal of the day. These stuffed sweet potatoes are filled with a savory mixture of sautéed mushrooms and spinach, enhanced with tahini and nutritional yeast for a rich, creamy texture without the use of dairy. Whether you’re looking for a healthy lunch, light dinner, or even a unique breakfast option, this recipe is simple to prepare and incredibly satisfying. Plus, it’s vegan and gluten-free, making it suitable for various dietary preferences.
- 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
- Salt and pepper to taste
- Juice of ½ a small lemon
- Pinch of cayenne pepper (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash sweet potatoes, prick with a fork, place on a baking sheet lined with parchment paper, and roast for about 40 minutes or until tender.
- In a skillet over medium heat, sauté diced onion until translucent. Add sliced mushrooms and garlic; cook until soft. Stir in spinach until wilted.
- Remove from heat and mix in tahini, nutritional yeast, salt, pepper, lemon juice, and optional cayenne pepper.
- Let roasted sweet potatoes cool slightly; cut them lengthwise without cutting all the way through. Fluff insides with a fork and fill generously with the mushroom and spinach mixture.
- Serve warm with additional lemon juice if desired.
Nutrition
- Serving Size: 1 stuffed sweet potato (approximately 200g)
- Calories: 270
- Sugar: 6g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg