Sweet potatoes are totally my jam (did you see this? ), but stuffing them with tons of yummy goodness elevates them to a whole new level! The bonus of these three stuffed sweet potato recipes is they are all 100% plant-based which will help you eat more veggies!
Eating more plants is an excellent way to improve your digestive health and prevent the risk of many chronic diseases including diabetes and cardiovascular disease.
Not only will you eat more veggies but you'll get tons of fibre for gut-health, plant-based protein for feeling satisfied and complex carbohydrates for sustainable energy. One stuffed sweet potato is pretty filling so you may find that it makes an entire meal for you - depending on how hungry you are of course!
The first sweet potato is stuffed with avocado and black beans. This will provide some good anti-inflammatory fat, plus iron and plant-based protein from the black beans. The dressing on top is the icing on the cake, so to speak because it ties it all together.
The tahini dressing is the perfect creamy, yet dairy-free and flavourful dressing. 
This stuffed sweet potato is one to eat right away because as you likely know, avocados go brown pretty quickly so I wouldn't save this one for later. Enjoy it while it's fresh!
My next Stuffed Sweet Potato was the easiest one to make of the three. That's because ... wait for it -- it came from a package, a frozen ready-made meal! I know you might be shocked I did such a thing but I actually LOVE Wholly Veggie frozen meals for quick, easy and healthy meals in a pinch!
I used one whole package of Wholly Veggie Sweet & Spicy Chickpeas to stuff into the potato. It is packed with plant-based ingredients, allergen-free, and no junk. As you know I like to cook pretty much everything from scratch but I have been LOVING these quick and easy meals.
I topped this one with cubed avocado and fresh cilantro.
My final sweet potato is the juiciest. It's oozing with flavour from the maple tamari marinade I made. You might recognize this recipe from my Maple Tamari Tempeh Strips.
I was feeling an Asian inspired vibe on this recipe so I added some sea veggies (nori) and sesame seeds. Come to think of it, a small drizzle of toasted sesame oil would also be divine!
As for the baking of the sweet potatoes, I would suggest doing that when you've got some time on your hands as they take about an hour to get them nice and soft. And then make the topping just before you go to serve them.
All three stuffed sweet potato recipes are...
- Gluten-free and plant-based
- Allergen-free (the third recipe is using fermented soy called tempeh)
- Kid-friendly and extremely delicious!
- Fulfilling as a whole meal because they eat have all 3 macros: proteins, complex carbs and good fat
True story: As I'm writing up this post it's the end of the day (I've already had my dinner) and just looking at them is making me hungry all over again.
Each Stuffed Sweet Potato has a unique flavour profile to satisfy any picky eater and they are all absolutely delicious!!
Here's the recipe video of all three stuffed sweet potatoes and the recipe cards are below. Remember, all my recipe cards are printable!
Mains & Sides
Avocado Black Bean Stuffed Sweet Potato
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Ingredients
- 2 sweet potatoes, peel on (preferably organic)
- 1 avocado, cubed
- 3 tbsp frozen peas, thawed
- 3 tbsp frozen corn, thawed
- 1/4 cup cooked black beans
- Juice from 1 lemon
- Garnish with chopped fresh cilantro or parsley
Dressing
- 3 tbsp tahini paste (sesame seed paste)
- 2 tbsp extra-virgin olive oil
- 4-5 tbsp water to desired consistency
- Pinch sea salt
- Juice from 1 lemon
Instructions
- Preheat oven to 400F. Line a sheet pan with parchment paper.
- Using a fork, poke multiple holes into each sweet potato. Place sweet potatoes on to sheet pan. Bake for approximately 1 hour or until sweet potatoes are soft.
- Meanwhile, in a small bowl, add cubed avocado, thawed peas, corn and black beans. Squirt with some lemon and mix together. Set aside until potato is ready to be stuffed.
- To make the dressing, combine tahini, extra-virgin olive oil, sea salt and lemon to a bowl and whisk. Add desired water as needed.
- Remove sweet potatoes from oven and carefully cut a slice in the top of each potato lengthwise. Using your hands, (you might need to let it cool slightly) squeeze the outside of the potato and create a little pocket for the mixture.
- Spoon avocado black bean mixture into pocket of sweet potato, evenly divided. Top with cilantro or parsley. Enjoy right away!
Mains & Sides
Sweet & Spicy Chickpea Stuffed Sweet Potato
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Ingredients
- 2 sweet potatoes, peel on (preferably organic)
- 1 package Wholly Veggie Sweet & Spicy Chickpeas
- 1/2 ripe avocado, cubed
- Garnish with chopped cilantro or parsley
Instructions
- Preheat oven to 400F. Line a sheet pan with parchment paper.
- Using a fork, poke multiple holes into the sweet potatoes. Place sweet potatoes on to sheet pan. Bake for approximately 1 hour or until sweet potatoes are soft.
- Meanwhile, remove Wholly Veggie Sweet & Spicy Chickpea bag from freezer. Follow package instructions for heating.
- Remove sweet potatoes from oven and carefully cut a slice in the top of the potato lengthwise. Using your hands, (you might need to let it cool slightly) squeeze the outside of the potato and create a little pocket for the mixture.
- Spoon mixture equally between 2 sweet potatoes. Enjoy right away! Refrigerate for up to 3 or 4 days.
Notes
Serves 2.
Wholly Veggie can be found at Whole Foods and Metro grocery stores. For a full list of stores, please check their website: www./whollyveggie.com/
Mains & Sides
Maple Tempeh Stuffed Sweet Potato
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Ingredients
- 2 baked sweet potatoes (preferably)
- 1 package (250g) tempeh, broken up into crumbly bits and chunks
- 2 tbsp tamari
- 3 tbsp maple syrup
- 3 tbsp extra-virgin olive oil
- Garnish: Sesame seeds, nori and chopped green onion
Instructions
- Preheat oven to 400F. Line a sheet pan with parchment paper.
- Using a fork, poke multiple holes into the sweet potatoes. Place sweet potatoes on to sheet pan. Bake for approximately 1 hour or until sweet potato is soft.
- Using your hands, break up tempeh with your hands. It's okay if you have some chunky bits. Place tempeh in a small bowl.
- To make the maple sauce, in a separate small bowl combine tamari, maple syrup and extra-virgin olive oil. Stir together.
- Pour maple sauce over top of tempeh and stir till all the tempeh is coated.
- Heat a fry pan on the stove top to medium with some extra-virgin olive oil. Add tempeh mixture and toss until warmed.
- Slit the baked sweet potatoes down the middle and press with your fingers to open (wait a few minutes so you don't burn your fingers!) and create a little pocket to stuff the tempeh mixture into.
- Divide the tempeh mixture evenly between 3 baked sweet potatoes. If you're really hungry, feel free to divide between 2 sweet potatoes.
- Top with some sea veggies like nori, sesame seeds and chopped green onion. Enjoy right away or refrigerate for up to 5 days.
Notes
Serves 2 generously.
There you have it! Stuffed Sweet Potato three unique ways! This recipe is perfect for a healthy and nourishing dinner.
Enjoy!
Joy xo
Ps. This post is sponsored by Wholly Veggie, but all my opinions are my own. :)
The Avocado Black Bean Sweet Potato is super delicious
ReplyGlad you enjoyed it!!