Creamy Mushroom and Spinach Stuffed Sweet Potatoes
Creamy Mushroom and Spinach Stuffed Sweet Potatoes are a deliciously satisfying dish that brings together the rich flavors of sautéed mushrooms and fresh spinach, all nestled inside tender roasted sweet potatoes. This healthy recipe is vegan, gluten-free, and perfect for any meal of the day—whether it’s lunch, dinner, or breakfast. The addition of tahini and nutritional yeast creates a creamy texture without dairy, making it an ideal choice for those seeking wholesome plant-based meals. With its vibrant colors and mouthwatering taste, this dish is not just nutritious but also visually appealing, ensuring it will be a hit with family and friends alike.
- 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 a small lemon
- Salt and pepper, to taste
- Pinch of cayenne pepper (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and dry the sweet potatoes. Prick them with a fork several times.
- Roast on a baking sheet for about 40 minutes until tender.
- In a frying pan over medium heat, sauté diced onion until translucent. Add crushed garlic and sliced mushrooms; cook until soft.
- Stir in spinach until wilted, then mix in tahini, nutritional yeast, lemon juice, salt, pepper, and cayenne (if using).
- Once sweet potatoes are roasted, slice them in half lengthwise and fluff the insides with a fork.
- Stuff each half generously with the mushroom-spinach filling and serve warm.
Nutrition
- Serving Size: 1 stuffed sweet potato half (approximately 150g)
- Calories: 210
- Sugar: 4g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg