Mushroom Spinach Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tsp nutritional yeast
02 -
200g mushrooms, sliced
03 -
Salt and pepper as needed
04 -
A small splash of lemon juice (half lemon)
05 -
2 garlic cloves, minced
06 -
60g fresh spinach
07 -
Pinch of cayenne for a kick (optional)
08 -
1 heaped tbsp tahini
09 -
1 small onion, finely chopped
10 -
2 small sweet potatoes
# Instructions:
01 -
Turn your oven on at 180°C (fan). Put some baking paper on a tray, wash the sweet potatoes, and poke a few knife holes so steam can escape. Toss them on the tray and bake for around 40 minutes, or until a fork slides in easily.
02 -
With 10 minutes left for the potatoes, heat some olive oil or water in a frying pan at medium heat. Throw in the chopped onion, garlic, and mushrooms. Stir them until the mushrooms soften and brown. Add in spinach, tahini, nutritional yeast, a pinch of salt and pepper, and cook until the spinach wilts. Last touch? Squeeze in lemon juice and sprinkle the optional cayenne if you want a little heat.
03 -
When the potatoes are done, give them a couple of minutes to cool off. Cut them lengthwise and fluff the inside with a fork to make room. Stuff them full of the creamy mushroom-spinach mixture, packing it generously.
04 -
It’s ready to eat! Enjoy it warm, either for breakfast or as a light and savory meal.
# Notes:
01 -
Sprinkle some sesame or pumpkin seeds on top to add a crunch.
02 -
If you're not vegan, shredded cheese works great as a topping.
03 -
This dish stays fresh in the fridge for about 3 days—perfect for meal prepping.
04 -
For more flavor, mix in a splash of coconut milk with the filling for extra richness.