Mushroom and Spinach Stuffed Sweet Potato

Ingredients

• 2 pcs Sweet potato
• 1 pcs Onion
• 400 g Mushrooms
• 2 clove Garlic
• 120 g Spinach
• 2 tbsp Tahini
• 1 tbsp Nutritional yeast
• 1 pcs Lemon
• 100 g Chickpeas, canned

Method

1. Pre-heat oven to 180°C fan and line a tray with baking paper.
2. Wash sweet potatoes thoroughly then carefully pierce potatoes with a knife.
3. Bake for 40mins or until soft.
4. In the last 10mins of baking add onion, mushrooms and garlic in a frypan with a dash of water or olive oil.
5. Sauté until mushroom juices have evaporated before stirring through spinach, tahini, nutritional yeast, salt and pepper and chickpeas.
6. Further cook until spinach has wilted.
7. Once potatoes are ready, slice down the middle, not going all the way through. Stuff each potato with the creamy mushroom spinach and chickpea mix.
8. Squeeze lemon juice over stuffed potatoes and dust with cayenne pepper.