Mushroom-Stuffed Sweet Potatoes
Apple-Brussels Sprouts Slaw
Beverage Recommendation
Fre Alcohol-Removed Red Blend
Ingredients
- 2 large sweet potatoes
- 1 Tbsp butter
- 1 (8-oz) pkg sliced mushrooms
- ¼ cup chopped onion
- ⅛ tsp garlic salt
- 1 Tbsp olive oil
- ½ (5-oz) pkg baby spinach
- ⅓ cup crumbled feta cheese
Instructions
- Pierce each potato 8 to 10 times with a fork. Wrap individually in damp paper towels, and arrange potatoes in microwave.
- Microwave at HIGH 8 to 10 minutes or until potatoes are soft, turning potatoes after 5 minutes. Cool slightly, and cut potatoes in half lengthwise, cutting to but not through other side. Top each with ½ Tbsp butter.
- Meanwhile, cook mushrooms, onion, and garlic salt in hot oil in a large skillet over medium-high heat 6 minutes or until tender. Stir in spinach; cook 1 to 2 minutes or until just wilted.
- Fluff potatoes with a fork. Spoon mushroom mixture over potatoes. Sprinkle with cheese.
Side Dish Ingredients
- 1½ Tbsp olive oil
- 1 Tbsp apple cider vinegar
- ¼ tsp honey
- ⅛ tsp kosher salt
- 2 cups shaved Brussels sprouts
- 1 tart apple, thinly sliced
- ¼ cup chopped walnuts
- 2 Tbsp unsweetened dried cranberries
Side Dish Instructions
- Whisk together oil, vinegar, honey, and salt in a large bowl. Add remaining ingredients; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
396
|
293
|
689
|
| Fat (g) | 17 | 20 | 37 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 11 | 6 | 17 |
| Carb (g) | 53 | 27 | 80 |
| Fiber (g) | 9 | 8 | 17 |
| Sodium (mg) | 498 | 143 | 641 |
| T. Sugs (g) | 13 | 12 | 25 |
| A. Sugs (g) | 0 | 2 | 2 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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