Creamy Mushroom and Spinach Stuffed Sweet Potatoes
Enjoy these Creamy Mushroom and Spinach Stuffed Sweet Potatoes – a flavorful vegan dish that’s easy to make. Try it 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
- Salt and pepper, to taste
- Juice of ½ a small lemon
- Pinch of cayenne pepper (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and poke holes in them using a fork. Place them on a lined baking sheet.
- Roast the sweet potatoes for about 40 minutes or until tender.
- In a skillet over medium heat, sauté diced onion until translucent. Add sliced mushrooms and crushed garlic, cooking until soft.
- Stir in the spinach until wilted, then mix in tahini, nutritional yeast, lemon juice, salt, pepper, and optional cayenne.
- Once the sweet potatoes are done roasting, slice them open lengthwise and fluff the insides before adding the filling.
Nutrition
- Serving Size: 1 stuffed sweet potato (approx. 200g)
- Calories: 290
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg