Creamy Sunflower Seed and Spinach Stuffed Sweet Potatoes
A comforting and nutritious dish of stuffed sweet potatoes filled with creamy sunflower seed blend and fresh spinach, perfect for weeknight dinners or gatherings.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup sunflower seeds
- 4 cups fresh spinach
- 3 cloves garlic
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Bake sweet potatoes for about 40-45 minutes until tender.
- Sauté minced garlic in olive oil until fragrant, about 1 minute.
- Add fresh spinach with salt and pepper; sauté until wilted, about 2-3 minutes.
- Blend the sunflower seeds in a food processor until creamy.
- Assemble the dish by cutting open the baked sweet potatoes and filling them with the spinach mix and sunflower seed cream.
- Serve warm and enjoy!
Notes
Feel free to substitute sunflower seeds with cashews or tahini for creamy texture. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg