Ballerina Bites: Creamy Mushroom and Spinach Stuffed Sweet Potatoes
Our favourite foodie ballerina is back with another delicious savoury recipe to indulge your tastebuds! See this month's wholesome creation below. x
It’s no secret that I love a sweet breakfast, but on occasion I opt for savoury. I typically go for something salty during performance season, as my body craves the extra salt because of the high adrenaline levels within my body.
One of my go-to and easy options is my ‘Creamy Mushroom & Spinach Stuffed Sweet Potatoes’. This recipe begins by baking the sweet potatoes until soft, then sautéing mushrooms & spinach with a few other staple ingredients creating a tasty comforting breaky.
2 small sweet potatoes
1 small onion, diced
200g mushrooms, sliced
2 garlic cloves, crushed
1 heaped tbsp tahini
1 tsp nutritional yeast
Salt and pepper, to taste
Juice of ½ a small lemon
Pinch of cayenne pepper (optional)
Pre-heat oven to 180°C fan and line a tray with baking paper.
Wash sweet potatoes thoroughly then carefully pierce potatoes with a knife.
Bake for 40mins or until soft.
In the last 10mins of baking add onion, mushrooms and garlic in a frypan with a dash of water or olive oil.
Sauté until mushroom juices have evaporated before stirring through spinach, tahini, nutritional yeast, salt and pepper.
Further cook until spinach has wilted.
Once potatoes are ready, slice down the middle, not going all the way through. Stuff each potato with the creamy mushroom and spinach mix.
Squeeze lemon juice over stuffed potatoes and dust with cayenne pepper.