Mushroom Spinach Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tsp nutritional yeast
02 -
Salt and pepper, to taste
03 -
Pinch of cayenne pepper for optional spice
04 -
Juice from half a lemon
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2 small sweet potatoes
06 -
1 heaped tbsp tahini
07 -
60g fresh spinach
08 -
1 small onion, diced
09 -
200g mushrooms, thinly sliced
10 -
2 garlic cloves, minced
# Instructions:
01 -
Set your oven to 180°C (fan) and put baking paper on a tray. Scrub the sweet potatoes well and poke a few holes in them with a knife so steam can escape. Place them on the lined tray and bake until tender, about 40 minutes. Use a fork to check softness.
02 -
Around 10 minutes before the sweet potatoes finish baking, warm a small splash of oil or water in a skillet on medium heat. Toss in the chopped onion, mushrooms, and pressed garlic. Stir the mixture until the mushrooms soften, release their liquids, and turn golden. Mix in the spinach, tahini, nutritional yeast, and a bit of salt and pepper. Let the spinach wilt and everything meld into a creamy mixture. Squeeze in lemon juice and sprinkle a dash of cayenne if you'd like it spicy. Stir again.
03 -
Take the sweet potatoes out of the oven and leave them to cool slightly. Slice each one down the middle, then fluff the insides with a fork to make room for the filling. Stuff the potatoes with the creamy veggie mixture, ensuring they're nicely packed.
04 -
Serve hot. It works great as a cozy meal or a light snack.
# Notes:
01 -
Top with pumpkin seeds or sesame seeds for extra crunch.
02 -
If you're not vegan, shredded cheese can be added before serving.
03 -
This dish keeps well in the fridge for up to 3 days, so it's ideal for prepping ahead.
04 -
Add a splash of coconut milk to make the filling extra creamy if you'd like.