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
- Juice of ½ small lemon
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes; poke holes in them with a fork and roast on a baking sheet for about 40 minutes until tender.
- In a frying pan over medium heat, sauté diced onion in vegetable broth until translucent (3–4 minutes). Add crushed garlic and sliced mushrooms; cook until tender (5–7 minutes). Stir in spinach until wilted.
- Remove from heat; mix in tahini, nutritional yeast, lemon juice, salt, and pepper.
- Slice roasted sweet potatoes lengthwise, create an opening by gently pushing the ends together, and fill with the creamy mixture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg