Creamy Mushroom and Spinach Stuffed Sweet Potatoes
Discover how to make Creamy Mushroom and Spinach Stuffed Sweet Potatoes—an easy, healthy meal option that’s packed with flavor! Try it today!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 2
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
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 a small lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes and poke holes in them with a fork. Place on a baking sheet and roast for about 40 minutes until tender.
- In a large skillet over medium heat, sauté diced onions until translucent. Add mushrooms and cook until moisture is released. Stir in garlic and spinach until wilted.
- In a bowl, combine the mushroom-spinach mixture with tahini, nutritional yeast, lemon juice, salt, and pepper.
- Once roasted, slice open the sweet potatoes lengthwise and scoop out some flesh to create space for stuffing. Fill each sweet potato with the creamy mixture.
- Serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg