Description
Enjoy creamy mushroom and spinach stuffed sweet potatoes; a deliciously healthy meal that’s easy to prepare. Try it today!
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 your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and poke holes in them with a fork. Place on a lined baking sheet.
- Roast sweet potatoes for about 40 minutes until tender.
- While roasting, heat oil in a pan over medium heat. Sauté onions until translucent (about 5 minutes), then add mushrooms and cook for another 7 minutes.
- Stir in garlic and spinach until the spinach wilts (approximately 2 minutes). Remove from heat.
- Mix in tahini, nutritional yeast, lemon juice, salt, pepper, and cayenne if using.
- Once sweet potatoes are cooked, let cool slightly before slicing them open lengthwise. Fluff the insides with a fork and spoon in the filling.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 stuffed sweet potato (approximately 220g)
- Calories: 290
- Sugar: 7g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg