Description
This Creamy Mushroom and Spinach Stuffed Sweet Potato recipe is rich, satisfying, and packed with plant-based goodness. The earthy mushrooms, garlicky spinach, and creamy tahini filling perfectly complement the naturally sweet and soft-baked sweet potatoes.
Ingredients
Scale
- 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, for heat)
Optional Garnishes:
- Toasted pumpkin seeds or walnuts
- A drizzle of extra tahini or olive oil
- Fresh herbs like parsley or thyme
Instructions
1️⃣ Bake the Sweet Potatoes
- Preheat the oven to 180°C (fan) / 200°C / 400°F.
- Line a baking tray with parchment paper.
- Wash the sweet potatoes, then pierce them with a knife a few times to let steam escape.
- Place them on the baking tray and bake for 40 minutes, or until soft when pierced with a fork.
2️⃣ Prepare the Creamy Mushroom & Spinach Filling
- When the sweet potatoes have about 10 minutes left, heat a dash of olive oil or water in a frying pan over medium heat.
- Add the diced onion, sliced mushrooms, and crushed garlic to the pan.
- Sauté until the mushrooms release their juices and turn golden brown.
- Stir in the spinach, tahini, nutritional yeast, salt, and pepper.
- Cook until the spinach wilts and the mixture becomes creamy.
- Add the lemon juice and a pinch of cayenne pepper (if using) for extra flavor.
3️⃣ Assemble the Stuffed Sweet Potatoes
- Remove the sweet potatoes from the oven and let them cool slightly.
- Slice each sweet potato lengthwise and fluff the insides with a fork to create space for the filling.
- Spoon the creamy mushroom and spinach mixture generously into each sweet potato.
4️⃣ Serve & Enjoy!
- Garnish with toasted seeds, fresh herbs, or a drizzle of tahini.
- Serve warm as a hearty breakfast, satisfying lunch, or light dinner.
Enjoy this nutrient-packed, plant-based comfort meal! ????✨
Notes
- For Extra Protein: Add cooked chickpeas or tofu crumbles to the filling.
- Want More Creaminess? Stir in vegan cream cheese or coconut yogurt.
- Prefer a Crunch? Sprinkle with crushed walnuts, pecans, or sesame seeds.
- For More Flavor: Add smoked paprika or a splash of soy sauce to the mushroom mixture.