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Creamy Mushroom and Spinach Stuffed Sweet Potatoes

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Tender roasted sweet potatoes stuffed with a creamy, savory filling of sautéed mushrooms, spinach, and tahini, creating a wholesome, comforting vegan and gluten-free meal.

Ingredients

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

  1. Preheat the oven to 180°C (fan) and line a baking tray with baking paper. Wash the sweet potatoes thoroughly and pierce them a few times with a knife. Place on the tray and bake for 40 minutes or until tender and soft.
  2. Heat a dash of water or olive oil in a frypan over medium heat. Add the diced onion, sliced mushrooms, and crushed garlic. Sauté for 5-7 minutes until mushrooms release juices and turn slightly brown.
  3. Stir in the spinach, tahini, nutritional yeast, salt, and pepper. Cook for 3-4 minutes until spinach wilts and mixture becomes creamy. Add lemon juice and cayenne pepper if using. Stir well.
  4. Remove the sweet potatoes from the oven and let cool slightly. Slice lengthwise and fluff the inside with a fork.
  5. Spoon the creamy mushroom and spinach mixture into each sweet potato.
  6. Serve warm for a hearty breakfast, lunch, or light dinner.

Notes

  • Add cooked quinoa or chickpeas to the filling for extra protein and texture.
  • Swap spinach for kale or Swiss chard for a different leafy green.
  • Use sunflower seed butter instead of tahini for a nuttier flavor.
  • Sprinkle some vegan cheese on top before baking for a melted finish.
  • Add fresh herbs like parsley or thyme to brighten the filling.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave.

Nutrition

Find it online: http://recipesbyjanet.com/creamy-mushroom-and-spinach-stuffed-sweet-potatoes/