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Creamy Mushroom and Spinach Stuffed Sweet Potatoes

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Creamy Mushroom and Spinach Stuffed Sweet Potatoes offer a delightful, nutritious meal that is both vegan and gluten-free. These vibrant sweet potatoes serve as the perfect canvas for a savory filling of sautéed mushrooms, fresh spinach, tahini, and nutritional yeast, creating a creamy texture that is packed with flavor. Ideal for lunch, dinner, or even breakfast, this dish is not only easy to prepare but also full of essential nutrients. Whether enjoyed as a main course or paired with a refreshing salad, these stuffed sweet potatoes are sure to satisfy your taste buds while providing a wholesome dining experience.

Ingredients

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  • 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

  1. Preheat your oven to 400°F (200°C).
  2. Wash and pierce the sweet potatoes several times with a fork. Place on a baking sheet and roast for about 40 minutes until tender.
  3. While the potatoes roast, heat a frying pan over medium heat. Sauté diced onion until translucent.
  4. Add sliced mushrooms and crushed garlic; cook until mushrooms soften. Stir in spinach until wilted.
  5. Remove from heat; mix in tahini, nutritional yeast, salt, pepper, and lemon juice.
  6. Once roasted, cut each sweet potato down the center and fill with the creamy mixture.
  7. Serve warm as a hearty main dish or side.

Nutrition

Find it online: https://weekendsrecipe.com/creamy-mushroom-and-spinach-stuffed-sweet-potatoes/