2 small sweet potatoes

1 small onion, diced

200g mushrooms, sliced

2 garlic cloves, crushed

60g spinach

1 heaped tbsp tahini

1 tsp nutritional yeast

Salt and pepper, to taste

Juice of ½ a small lemon

Pinch of cayenne pepper (optional)

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Preheat the oven to 180°C (fan) and line a baking tray with baking paper.
Wash the sweet potatoes thoroughly, then pierce them a few times with a knife.
Place the sweet potatoes on the tray and bake for about 40 minutes, until soft.
While the sweet potatoes bake, heat a little water or olive oil in a pan over medium heat.
Sauté the onion, mushrooms, and garlic until the mushrooms release their juices and turn golden.
Stir in the spinach, tahini, nutritional yeast, salt, and pepper. Cook until creamy and the spinach is wilted.
Add lemon juice and cayenne pepper (if using), stirring well.
Slice the roasted sweet potatoes lengthwise, fluff the insides with a fork, and fill them with the mushroom-spinach mixture.
Serve warm as a hearty, nourishing meal.

Make ahead: Roast sweet potatoes in advance and prepare the filling just before serving.

Variations: Add sesame or pumpkin seeds on top, stir in coconut milk, or use kale/Swiss chard instead of spinach.

For non-vegan version, top with grated cheese before serving.

Storage: Refrigerate in an airtight container for up to 3 days. Reheat in oven or microwave before serving.

Not suitable for freezing, as texture changes.