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CREAMY MUSHROOM AND SPINACH STUFFED SWEET POTATOES plated with tahini drizzle lemon wedge warm rustic styling
Yesica Andrews

Creamy Mushroom and Spinach Stuffed Sweet Potatoes - Easy & Irresistible

This Creamy Mushroom and Spinach Stuffed Sweet Potatoes recipe is a delicious and nutritious whole food meal that’s perfect for Vegetarian Ideas Dinners. Featuring roasted sweet potatoes filled with a savory, creamy mixture of sautéed mushrooms, spinach, tahini, and nutritional yeast, it is both vegan and gluten-free, making it an irresistible choice for a wholesome vegetarian diet.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 2 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 2 small sweet potatoes
  • 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)

Method
 

  1. Preheat the oven to 200C (400F).
  2. Pierce the sweet potatoes several times with a fork and place them on a baking sheet.
  3. Roast the sweet potatoes for 35-40 minutes until soft and cooked through.
  4. While the sweet potatoes roast, heat a pan over medium heat and add a splash of oil.
  5. Sauté the diced onion until translucent.
  6. Add the sliced mushrooms and crushed garlic to the pan, cooking until mushrooms are soft and golden.
  7. Add the spinach and cook until wilted.
  8. Remove the pan from heat and stir in tahini, nutritional yeast, lemon juice, salt, pepper, and cayenne pepper if using.
  9. Slice the roasted sweet potatoes lengthwise and gently fluff the insides with a fork.
  10. Fill the sweet potatoes with the mushroom and spinach mixture.
  11. Serve warm and enjoy!

Notes

  • For extra protein, add chickpeas or tofu to the filling. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.