I want to share with you an easy dinner that is packed with flavour and nutrition.These stuffed sweet potatoes are my go-to after a long day at work, they are comforting, filling and simply delicious. I like to play around with different veggies I have on hand as well as throw in some quinoa or beans for time to time. The combination that I am sharing with you today is my absolute favourite.


1 bag of spinach

1 cup of chopped Portobello mushrooms

2 large sweet potatoes

1 slice leek

4 chopped garlic cloves

1 cup of halved cherry tomatoes

1/4 cup chopped walnuts

1 tablespoon of chili flakes

1 tablespoon of paprika

a pinch of Himalaya salt

the juice of half of a lemon

3 tablespoons of olive oil

some chopped chives

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Serving Size: 2 serves


1 Preheat oven to 200C, place the sweet potatoes in a tray or in a baking sheet and leave it baking for 45 minutes until soft.

2 In a pan at medium heat put the olive oil, once the oil is warm add the leek and the garlic until they are soft and golden. Then add the Portobello mushrooms and cook them for 7 minutes.

3 Once these veggies are perfectly cooked add the paprika, the salt, the juice of the lemon and the chili flakes, mix it well for one minute to get all the flavour through the veggies.

4 Add the spinach and the tomatoes to the pan and cook for 10 minutes at medium heat, then remove from the mix from the heat.

5 Once the sweet potatoes are cooked, pierce both all over with a knife and fill them with you veggie mix and sprinkle with some walnuts and chives. Enjoy!




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