Description
A delicious and nutritious dish featuring sweet potatoes stuffed with a savory mushroom and spinach filling.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 tbsp olive oil
- 1 cup mushrooms, chopped
- 2 cups fresh spinach
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 cup shredded cheese (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Pierce sweet potatoes with a fork and bake for 45-50 minutes until tender.
- Heat olive oil in a pan over medium heat.
- Add mushrooms and cook for 5 minutes.
- Add spinach and garlic, cook until spinach wilts.
- Season with salt, pepper, and paprika.
- Cut baked sweet potatoes in half and scoop out some flesh.
- Fill with mushroom-spinach mixture.
- Sprinkle with cheese if using and bake for 5 more minutes.
Notes
- You can substitute any cheese with vegan alternatives.
- For extra protein, add cooked quinoa or lentils to the filling.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 220
- Sugar: 8g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg
Keywords: stuffed sweet potatoes, vegetarian meal, healthy dinner