Description
This Creamy Mushroom and Spinach Stuffed Sweet Potatoes recipe offers a nutritious and flavorful meal perfectly blending the earthiness of mushrooms with vibrant spinach, complemented by a creamy tahini sauce. Ideal for a wholesome lunch or dinner, this dish is packed with vibrant colors, textures, and a hint of lemony brightness.
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 a small lemon
- Pinch of cayenne pepper (optional)
Instructions
- Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and place them on a baking tray. Roast for about 45 minutes or until tender when pierced with a fork.
- Sauté Aromatics: While the potatoes are roasting, heat a non-stick skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Cook Mushrooms and Garlic: Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and brown slightly. Stir in the crushed garlic cloves and cook for an additional 1-2 minutes until fragrant.
- Add Spinach and Seasonings: Add the spinach to the mushroom mixture and cook until wilted. Stir in the tahini, nutritional yeast, salt, pepper, lemon juice, and cayenne pepper if using. Mix well and adjust seasoning to taste. Remove from heat.
- Assemble Stuffed Potatoes: When the sweet potatoes are cooked and cool enough to handle, slice each one open lengthwise and gently fluff the inside with a fork. Spoon the creamy mushroom and spinach filling generously inside each sweet potato.
- Serve: Serve the stuffed sweet potatoes warm as a satisfying vegetarian main meal.
Notes
- You can substitute kale or Swiss chard for spinach if preferred.
- For extra protein, sprinkle some toasted pumpkin seeds or chopped nuts on top before serving.
- Adjust the cayenne pepper to your spice tolerance or omit for a milder flavor.
- Leftover filling can be stored in an airtight container in the refrigerator for up to 3 days.
- Ensure sweet potatoes are fully baked through by piercing with a fork; they should feel soft inside.
Keywords: sweet potato, stuffed sweet potato, mushroom recipe, spinach recipe, vegetarian, tahini, healthy dinner