Description
Creamy Mushroom and Spinach Stuffed Sweet Potatoes combine tender baked sweet potatoes with a savory filling of mushrooms, spinach, garlic, tahini, and nutritional yeast. This wholesome plant based meal works well for lunch, dinner, or meal prep.
Ingredients
2 small sweet potatoes
1 small onion, finely diced
200 grams mushrooms, sliced
2 garlic cloves, minced
60 grams fresh spinach
1 heaped tablespoon tahini
1 teaspoon nutritional yeast
Juice of 1/2 small lemon
Salt, to taste
Black pepper, to taste
1 pinch cayenne pepper, optional
Toasted pumpkin seeds or chopped walnuts, optional
Extra tahini or olive oil, optional
Fresh parsley or thyme, optional
Instructions
1. Preheat the oven to 400°F and line a baking tray with parchment paper.
2. Wash the sweet potatoes and pierce each one several times with a knife.
3. Place the sweet potatoes on the prepared tray and bake for about 40 minutes, or until tender when pierced with a fork.
4. Heat a small amount of olive oil or water in a skillet over medium heat.
5. Add the diced onion, sliced mushrooms, and minced garlic. Cook until the mushrooms turn golden and most of their moisture evaporates.
6. Stir in the spinach, tahini, nutritional yeast, salt, and black pepper.
7. Cook until the spinach wilts and the filling becomes creamy.
8. Add the lemon juice and cayenne pepper, if using, then stir well.
9. Remove the sweet potatoes from the oven and let them cool for a few minutes.
10. Slice each sweet potato lengthwise and fluff the inside gently with a fork.
11. Spoon the creamy mushroom and spinach filling into each sweet potato.
12. Garnish with toasted seeds, walnuts, fresh herbs, tahini, or olive oil before serving.
Notes
Cook the mushrooms until most of their liquid evaporates to prevent a watery filling.
Choose sweet potatoes that are similar in size so they bake evenly.
Add cooked chickpeas, lentils, or crumbled tofu for extra plant based protein.
Stir in vegan cream cheese or plain coconut yogurt for a richer filling.
Add smoked paprika or a splash of soy sauce for deeper savory flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven until hot, or microwave individual portions until warmed through.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 340
- Sugar: 9 g
- Sodium: 240 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg