Description
This Creamy Mushroom and Spinach Stuffed Sweet Potatoes recipe offers a deliciously healthy and comforting meal featuring roasted sweet potatoes filled with a savory sauté of mushrooms, spinach, and a tangy tahini dressing, perfect for a nutritious vegetarian dinner.
Ingredients
Scale
Sweet Potatoes
- 2 small sweet potatoes
Filling
- 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 small lemon
- Pinch of cayenne pepper (optional)
Garnish
- Fresh parsley
Instructions
- Roasting the Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and pierce them a few times with a fork to allow steam to escape during cooking. Place them directly on the oven rack or a baking tray and roast for about 40 minutes, or until they are tender when pierced with a fork.
- Sauté the Vegetables: While the sweet potatoes are roasting, heat a skillet over medium heat and add the diced onion. Cook until it becomes translucent, about 3-5 minutes. Add the sliced mushrooms and crushed garlic to the skillet, sautéing until the mushrooms release their moisture and begin to soften, approximately 5-7 minutes. Stir in the spinach and cook until just wilted, about 2 minutes.
- Prepare the Filling: Remove the skillet from heat and mix in the tahini, nutritional yeast, salt, pepper, lemon juice, and cayenne pepper if using. Stir well to combine all ingredients into a creamy, flavorful mixture.
- Stuff the Sweet Potatoes: Once the sweet potatoes are roasted and slightly cooled, slice each one lengthwise but not all the way through, creating a pocket. Gently open the potatoes and fill them generously with the mushroom and spinach mixture, distributing it evenly between the two.
- Garnish and Serve: Garnish the stuffed sweet potatoes with fresh parsley for a burst of color and a hint of freshness. Serve immediately while warm.
Notes
- Use medium-sized sweet potatoes for easier handling and better portion control.
- You can substitute nutritional yeast with grated vegan cheese for extra creaminess.
- Adjust cayenne pepper to your preferred spice level or omit entirely for a milder dish.
- The recipe is naturally vegan and gluten-free.
- Leftover filling can be stored in the fridge for up to 2 days and used as a topping for salads or grain bowls.
