Vegan Stuffed Sweet Potatoes
If you haven’t tried vegan stuffed sweet potatoes yet, you are really missing out. It’s all the fun of using russet potatoes, but with way more flavor, more nutrients, more color, and more moisture (I always think the brown ones are kind of dry).
These vegan stuffed sweet potatoes are an easy recipe to start your journey to tastiness! And the possible list of toppings makes this recipe a great base to make however you like again and again.
Whenever we’re having sweet potatoes for dinner, I always cook extra. I plan to eat them for lunch in the coming days (they’re a delicious salad topping) and I have secret hopes of making this sweet potato bread. It’s one of my favorite fast bread recipes of all time. It’s so flavorful and moist (not to mention – easy!)!
So when you make this scrumptious recipe for stuffed sweet potatoes, you should stick a few extra sweet potatoes in the oven and make that bread for yourself. It’s a special treat after this healthy meal.
The avocado in this recipe is for garnish, but I don’t consider it optional. I professed my love of the flavor combination of sweet potato and avocado before, but I really think it completes this meal!
CONTENTS
Vegan Stuffed Sweet Potatoes
This recipe is packed full of goodness. Sweet potatoes are packed with fiber, iron, calcium, selenium, and vitamins B & C.
Quinoa is a whole grain that’s a complete protein, full of fiber, and packed with antioxidants. Even with just those two ingredients you have most of the mainstays for a healthy meal!
But then you need to add some more goodness to make you want to take bite after bite. These quinoa stuffed sweet potatoes are Mexican inspired and vegan. The filling options are obviously endless.
Vegan Stuffed Sweet Potato Toppings
Just for the sake of flavor, I added avocado, cilantro, lime juice, agave, salt and pepper.
- black or pinto beans
- fajita veggies
- tomatillo salsa
- homemade pico de gallo.
More filling options – not vegan
- shredded cheddar cheese or cotija
- or some fajita meat (using this fajita seasoning mix) – great for chicken, ground turkey, ground beef, or fish!
- sour cream or Mexican crema
This recipe takes almost an hour beginning to end, but you aren’t actively in the kitchen for that time. Start the sweet potatoes in the oven and make the quinoa. And then about 15-20 minutes before eating, assemble the flavorings and combine when plating!!
Sweet Potato Recipes
Looking for more sweet potato recipes? I always am! This healthy sweet potato bread is one of my favorite recipes of all time! If you have puree to use, try this sweet potato hummus, these sweet potato toasts, and this vegan bean dip!
This roasted tomato salad with sweet potatoes is a fun alternative to your normal rigamarole and these sweet potato appetizer cups are a great appetizer!
And get them in at breakfast too with a sweet potato breakfast bowl!
These purple sweet potato recipes are nutrient rich and tasty too!
Vegan Recipes
Need more plant based recipes? This creamy vegan pasta is such a yummy dish. This warm lentil side dish is easy and full of flavor. It’s yummy warm just after cooking or as a leftover! And there these this hummus roasted veggie vegan wrap that’s a great make-ahead lunch!
A few vegan appetizers everyone will love include basil hummus, these veggie balls, Mexican fruit cups, and roasted eggplant dip recipe.
You could even serve this golden beet salad (made with tri-color quinoa too)!
VEGAN STUFFED SWEET POTATOES
Ingredients
- 2 medium sweet potatoes
- 1 ⅓ Cups quinoa
- 2 ⅔ Cups water
- ¼ teaspoon salt
- 1 Cup loosely packed chopped cilantro approx. 1 bunch
- ¼ Cup lime juice 3-4 medium limes
- 2 Tablespoons olive oil
- 1 Tablespoon maple syrup or agave nectar
- 1 teaspoon salt
- salt pepper, and avocado to garnish
Instructions
- Preheat oven to 400 degrees.
- Cut off tips of sweet potatoes. Lay a piece of foil or a lined baking sheet on lower shelf of oven to catch the drippings. Place potatoes on upper rack, over foil. Cook until tender – approximately 45 minutes.
- In a medium saucepan, bring quinoa, water, and ¼ teaspoon salt to a boil. Reduce heat to low and cover.
- Simmer 15 minutes. Turn off heat. Let sit five minutes. Fluff with fork.
- In a mixing bowl, combine quinoa, cilantro, lime juice, olive oil, syrup/agave, and salt. Season with salt and pepper to taste.
- Remove sweet potatoes from oven. Let cool five minutes. Carefully cut in half, lengthwise. With fork, create a “bowl” in each half of sweet potato by pushing flesh toward the skins. Divide quinoa mixture among sweet potatoes. Top with avocado and freshly cracked salt and pepper.
I love sweet potatoes! And this was such a fun twist. I made it a few days ago and it’s definitely a new favorite.
This has incredible flavors, thank you for the idea!
I am such a fan of quinoa and also sweet potatoes and never thought of combining them. This is simple and easy, with great flavors.
This meal was so nutritious and satisfying – loved it!
That is such a nutritious and delicious dish. Love sweet potatoes and that stuffing with quinoa sounds amazing. Filling and wholesome meal.