Description
A wholesome and creamy vegetarian dish featuring baked sweet potatoes stuffed with a savory mixture of sautéed mushrooms, spinach, and tahini, flavored with lemon juice and a hint of cayenne pepper for a subtle kick. Perfect as a nutritious lunch or light dinner.
Ingredients
Scale
Sweet Potatoes
- 2 small sweet potatoes
Filling
- 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)
Instructions
- Bake the Sweet Potatoes: Preheat the oven to 180°C (fan) and line a baking tray with baking paper. Wash the sweet potatoes thoroughly and pierce them a few times with a knife to allow steam to escape during baking. Place them on the prepared tray and bake for 40 minutes or until soft when pierced with a fork.
- Prepare the Filling: When the sweet potatoes have about 10 minutes left to bake, heat a dash of water or olive oil in a frypan over medium heat. Add the diced onion, sliced mushrooms, and crushed garlic. Sauté until the mushrooms release their juices and turn golden brown. Stir in the spinach, tahini, nutritional yeast, salt, and pepper, cooking until the spinach wilts and the mixture becomes creamy. Finally, add the lemon juice and a pinch of cayenne pepper if using, stirring well to combine.
- Assemble the Dish: Remove the sweet potatoes from the oven and allow them to cool slightly. Slice each sweet potato lengthwise and fluff the insides with a fork to create room for the filling. Spoon the creamy mushroom and spinach mixture generously into the sweet potatoes and serve warm.
Notes
- You can substitute spinach with kale or Swiss chard if preferred.
- For a richer flavor, add a sprinkle of grated cheese on top before serving (optional).
- Adjust the cayenne pepper according to your preferred spice level or omit it entirely for a milder taste.
- Make sure to pierce the sweet potatoes well before baking to avoid steam buildup and potential bursting.
- This dish is best served immediately but can be stored in the refrigerator for up to 2 days and reheated gently.
