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Mushroom and Spinach Stuffed Sweet Potatoes

Mushroom and Spinach Stuffed Sweet Potatoes for Comfort Cravings

Creamy Mushroom and Spinach Stuffed Sweet Potatoes offer a comforting, healthy meal that's vegan and gluten-free.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 stuffed potatoes
Course: Dinner
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes Opt for orange-fleshed for the best results.
For the Savory Filling
  • 2 cups Mushrooms Portobellos or button mushrooms work beautifully.
  • 2 cups Fresh Spinach Kale is a great substitute.
  • 3 cloves Garlic Use fresh for robust taste.
  • 2 tablespoons Tahini Can substitute with almond butter or sunflower seed butter.
  • 2 tablespoons Nutritional Yeast Omit if unavailable.
For Cooking
  • 1 tablespoon Olive Oil Coconut oil can be used as a substitute.

Equipment

  • Oven
  • Skillet
  • Baking sheet
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and wash the sweet potatoes thoroughly. Place them on a baking sheet lined with parchment paper, ensuring they are evenly spaced. Bake for about 40 minutes or until fork-tender.
  2. While the sweet potatoes are baking, heat a tablespoon of olive oil in a large skillet over medium heat. Add diced mushrooms and minced garlic, and sauté for approximately 5-7 minutes until golden brown.
  3. Next, toss in the fresh spinach and cook for another 2-3 minutes until it wilts down.
  4. Reduce heat to low, and stir in tahini and nutritional yeast. Mix for about 2 minutes until combined.
  5. Remove sweet potatoes from the oven and slice them open lengthwise, fluffing the flesh with a fork. Spoon in the mushroom and spinach filling.
  6. Plate the stuffed sweet potatoes warm. Optionally, drizzle with extra tahini or sprinkle with nutritional yeast.

Nutrition

Serving: 1stuffed potatoCalories: 250kcalCarbohydrates: 45gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 400mgPotassium: 800mgFiber: 8gSugar: 8gVitamin A: 16000IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. They can be frozen for up to 2 months.

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