Description
his Creamy Mushroom and Spinach Stuffed Sweet Potatoes recipe is a healthy, flavorful, and comforting dish that’s both vegan and gluten-free. Roasted sweet potatoes are filled with a savory mixture of sautéed mushrooms, spinach, tahini, and nutritional yeast for a creamy, delicious meal. Perfect for a nutritious lunch, light dinner, or even breakfast, these stuffed sweet potatoes are easy to make, packed with vitamins, and full of flavor!
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
Step 1: Bake the Sweet Potatoes
- Preheat the oven to 180°C (fan) and line a baking tray with baking paper.
- Wash the sweet potatoes thoroughly, then pierce them a few times with a knife to allow steam to escape.
- Place the sweet potatoes on the prepared tray and bake for 40 minutes, or until soft when pierced with a fork.
Step 2: Prepare the Filling
- When the sweet potatoes have about 10 minutes left to bake, heat a dash of water or olive oil in a frypan over medium heat.
- Add the diced onion, sliced mushrooms, and crushed garlic to the pan. Sauté until the mushrooms release their juices and become golden.
- Stir in the spinach, tahini, nutritional yeast, salt, and pepper. Cook until the spinach is wilted and the mixture becomes creamy.
- Add the lemon juice and a pinch of cayenne pepper (optional) for a bit of heat. Stir well to combine.
Step 3: Assemble the Dish
- Remove the sweet potatoes from the oven and let them cool slightly.
- Slice each sweet potato lengthwise and fluff the insides with a fork to create space for the filling.
- Spoon the creamy mushroom and spinach mixture into the sweet potatoes, filling them generously.
Step 4: Serve
Serve warm as a hearty breakfast or a light, savory meal.
Notes
- You can add a sprinkle of sesame seeds or pumpkin seeds on top for extra crunch.
- For a non-vegan version, you can sprinkle grated cheese on top before serving.
- The dish stores well in the fridge for up to 3 days, making it a great meal prep option.
- If you prefer a richer flavor, add a dash of coconut milk to the filling for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 230
- Sugar: 8g
- Sodium: 250 mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 180mg