Mushroom Spinach Sweet Potatoes (Printable Version)
Soft baked sweet potatoes jammed with a creamy tahini mushroom-spinach mix, for a feel-good meal that totally satisfies.
# Everything You’ll Need:
→ Vegetables
01 -
60 g spinach
02 -
2 garlic cloves, crushed
03 -
200 g mushrooms, sliced
04 -
1 small onion, diced
05 -
2 small sweet potatoes
→ Sauce and seasonings
06 -
Pinch of cayenne pepper (if you like it spicy)
07 -
Juice from half of a small lemon
08 -
Black pepper, toss in as much as you like
09 -
Salt, use to your taste
10 -
1 teaspoon nutritional yeast
11 -
1 big scoop of tahini
# Steps to Cook:
01 -
Best eaten hot, right after you make them. They're great for breakfast, lunch, or a quick dinner.
02 -
When the sweet potatoes are cool enough to touch, cut them open down the middle. Fluff the flesh with a fork, then load them up with your creamy mushroom spinach mixture.
03 -
Chuck in your spinach, tahini, nutritional yeast, salt, and pepper. Stir 'til it's all creamy and the spinach's wilted. Splash in lemon juice and a pinch of cayenne if you want, and give everything a good mix.
04 -
About 10 minutes before the potatoes are done, heat a little olive oil or water in a frying pan over medium. Drop in the diced onion, mushrooms, and garlic. Sauté until the mushrooms are nicely browned and juicy.
05 -
Heat your oven to 180°C with the fan setting. Lay out baking paper on a tray. Scrub the sweet potatoes, stab them a bunch of times with a knife, put them on the tray, then bake for around 40 minutes or until they're soft when poked with a fork.
# Extra Suggestions:
01 -
Go for some pumpkin or sesame seeds sprinkled on top if you want more crunch.
02 -
Store leftovers in your fridge for up to three days if you wanna prep ahead.
03 -
Mix a little coconut milk into the filling if you want it super creamy.