Creamy Mushroom and Spinach Stuffed Sweet Potatoes
Indulge in the vibrant flavors of Creamy Mushroom and Spinach Stuffed Sweet Potatoes. This dish is a delightful fusion of earthy mushrooms, fresh spinach, and creamy tahini, all nestled in tender roasted sweet potatoes. Perfect for any meal of the day—be it a nutritious lunch, hearty dinner, or even a satisfying breakfast—these stuffed sweet potatoes are not only delicious but also vegan and gluten-free. With a preparation time of just 10 minutes and a cook time of 40 minutes, you can enjoy this flavorful dish in no time. It’s packed with essential vitamins and minerals, making it a wholesome choice for health-conscious eaters.
- 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
- 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 prick them several times with a fork. Wrap them in aluminum foil.
- Bake the sweet potatoes for about 40 minutes until tender.
- In a skillet over medium heat, sauté onion until translucent, then add mushrooms and garlic until browned. Stir in spinach until wilted.
- Remove from heat and mix in tahini, lemon juice, salt, and pepper.
- Once sweet potatoes are baked, unwrap them, slice open lengthwise without cutting through completely, fluff the insides with a fork, and stuff with filling.
Nutrition
- Serving Size: 1 stuffed sweet potato (approximately 200g)
- Calories: 220
- Sugar: 5g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg