She Strengthens

A Vegetarian’s Guide to a Filling Thanksgiving

Breaking Free from the Turkey Trap

For many vegetarians, the thought of Thanksgiving can be daunting. The traditional turkey-centric feast can leave plant-based diners feeling left out. But fear not! We’ve got a recipe that’s sure to satisfy even the heartiest of appetites.

Sweet Potato and Quinoa Stuffed Mushroom Caps: A Game-Changer

These flavorful, filling treats are the perfect alternative to the usual turkey and stuffing. And the best part? They’re easy to make and can be enjoyed by everyone at the dinner table, regardless of dietary preferences.

Gather Your Ingredients

• 4 sweet potatoes, cut into 1/2-inch cubes
• 2 tablespoons olive oil, plus extra for drizzling
• Salt and pepper to taste
• 3 cups greens (spinach or kale work well)
• 2 cups cooked quinoa
• 6 portobello mushroom caps, wiped clean

Let’s Get Cooking!

Preheat your oven to 450 degrees and line a rimmed baking sheet with foil. Toss those sweet potatoes with olive oil, salt, and pepper, and spread them out on the baking sheet. Roast for 30 to 40 minutes, flipping halfway through, until they’re golden brown and cooked through.

Add a Boost of Nutrition

Just before the sweet potatoes are done, remove the sheet from the oven and add a handful of greens on top. Place it back in the oven for the last 2 to 3 minutes, allowing the spinach to wilt. Remove the pan from the oven and let it cool until the veggies are cool enough to handle.

The Final Touches

Lower the oven to 400 degrees. In a medium bowl, combine the cooked quinoa, sweet potatoes, and greens. Season with salt and pepper to taste. Set it aside for now.

Assemble and Bake

Brush both sides of the mushroom caps with olive oil and place them gills up on the baking sheet. Spoon the quinoa and sweet potato mixture into the caps, mounding it slightly in the center. Drizzle with olive oil, sprinkle with salt and pepper, and bake for 15 to 25 minutes, or until the mushrooms are cooked through.

A Delicious, Filling Alternative

These sweet potato and quinoa stuffed mushroom caps are the perfect solution for vegetarians looking for a satisfying, meat-free Thanksgiving main course. So go ahead, get creative, and enjoy the festive flavors of the season!