Description
These Creamy Mushroom and Spinach Stuffed Sweet Potatoes are a delicious and satisfying dish that combines the earthy flavors of mushrooms and spinach with the creaminess of tahini. A perfect balance of flavors and textures in every bite!
Ingredients
Units
Scale
Main Ingredients:
- 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 1/2 a small lemon
- Pinch of cayenne pepper (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Bake the sweet potatoes: Pierce the sweet potatoes with a fork, place them on a baking sheet, and bake for about 45-60 minutes until tender.
- Prepare the filling: In a skillet, sauté the onion, mushrooms, and garlic until softened. Add spinach and cook until wilted. Stir in tahini, nutritional yeast, salt, pepper, lemon juice, and cayenne pepper if using.
- Stuff the sweet potatoes: Cut a slit in each sweet potato and fill with the mushroom and spinach mixture.
- Serve: Serve hot and enjoy!
Notes
- You can customize the filling by adding other vegetables or spices of your choice.
- For a creamier texture, you can mix in a bit of plant-based milk or cream to the filling.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: Approximately 300 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 6 g
- Cholesterol: 0 mg