Creamy Mushroom and Spinach Stuffed Sweet Potatoes
Enjoy these Creamy Mushroom and Spinach Stuffed Sweet Potatoes packed with flavor! Perfect as a nutritious meal—try this easy recipe 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
- Juice of ½ small lemon
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash sweet potatoes, poke holes in them, and roast on a baking sheet for about 40 minutes until tender.
- For the filling, heat a sauté pan 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, lemon juice, salt, pepper.
- Once cooled slightly, cut roasted sweet potatoes lengthwise and fluff insides with a fork.
- Spoon the mushroom-spinach mixture into each sweet potato half and serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 5g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg