Creamy Mushroom Spinach Sweet Potatoes (Print-Friendly Version)
Sweet potatoes stuffed with creamy mushrooms, spinach, and tahini for a wholesome, satisfying plant-based dish.
# Ingredients:
→ Vegetables
01 -
2 small sweet potatoes
02 -
1 small onion, diced
03 -
200 g mushrooms, sliced
04 -
2 garlic cloves, crushed
05 -
60 g spinach
→ Sauce and seasonings
06 -
1 heaped tablespoon tahini
07 -
1 teaspoon nutritional yeast
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
Juice of ½ small lemon
11 -
Pinch of cayenne pepper (optional)
# Steps:
01 -
Preheat oven to 180°C (fan). Line a baking tray with baking paper. Wash sweet potatoes thoroughly, pierce several times with a knife, then place on prepared tray. Bake for 40 minutes or until tender when pierced with a fork.
02 -
With 10 minutes left of baking, heat a small amount of water or olive oil in a frypan over medium heat. Add diced onion, sliced mushrooms, and crushed garlic, sautéing until mushrooms release juices and become golden.
03 -
Stir in spinach, tahini, nutritional yeast, salt, and pepper. Cook until spinach wilts and mixture is creamy. Add lemon juice and optional cayenne pepper, stirring well to combine.
04 -
Remove sweet potatoes from oven and let cool slightly. Slice lengthwise and fluff insides with a fork. Generously fill each with the creamy mushroom and spinach mixture.
05 -
Serve immediately while warm as a nutritious breakfast, lunch, or light dinner.
# Notes & Tips:
01 -
Top with sesame or pumpkin seeds for extra crunch.
02 -
For meal prep, store in the fridge for up to 3 days.
03 -
Add a dash of coconut milk to the filling for added richness if desired.