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Vegan Stuffed Sweet Potatoes

Vegan Stuffed Sweet Potatoes: A Flavorful Mediterranean Delight

Enjoy these Vegan Stuffed Sweet Potatoes, a delightful Mediterranean dish filled with quinoa, sun-dried tomatoes, and olives.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 stuffed sweet potatoes
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium sweet potatoes These serve as the perfect base for stuffing.
For the Filling
  • 2 tablespoons olive oil Adds richness and depth; replace with avocado oil for variation.
  • 4 cups spinach Packed with nutrients; kale can be a great substitute.
  • 1 can canned chickpeas A great source of protein and fiber.
  • 1 cup sun-dried tomatoes Bring sweetness and tanginess.
  • 1/2 cup kalamata olives Adds a briny flavor; substitute with other black olives.
  • 1 cup cooked quinoa Provides hearty texture and boosts protein content.
  • 1 teaspoon dried thyme Infuses herby notes; oregano or rosemary are alternatives.
  • 1 teaspoon dried dill Enhances flavor; substitute with fresh dill or parsley.
  • 1 teaspoon garlic powder Adds depth; replace with minced fresh garlic if preferred.
  • to taste salt & pepper Essential for balancing flavors.
For the Tahini Dressing
  • 1/4 cup tahini Creamy dressing that ties everything together; Greek yogurt is an alternative.
  • 2 tablespoons lemon juice Brightens flavors beautifully.
  • to thin tablespoons water Adjust as necessary for desired consistency.
For Garnish
  • 2 tablespoons chives Adds a mild onion flavor.
  • to taste red pepper flakes Optional but highly recommended for spice.

Equipment

  • Baking dish
  • Sauté pan
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400ºF (200ºC). Puncture sweet potatoes all over with a fork and roast for 35 to 45 minutes until tender.
  2. In a sauté pan, heat olive oil over medium heat. Add spinach and sauté for 2-3 minutes until wilted.
  3. Stir in chickpeas, sun-dried tomatoes, and olives. Mix in quinoa, thyme, dill, garlic powder, salt, and pepper. Sauté for another 3-4 minutes.
  4. Remove baked sweet potatoes and let cool slightly. Carefully slice each potato down the center to create a pocket.
  5. Stuff the sweet potatoes with the warm quinoa filling, packing it well.
  6. Whisk together tahini, lemon juice, salt, pepper, and water until creamy. Adjust water for desired consistency.
  7. Drizzle tahini dressing over stuffed potatoes before serving. Garnish with chives and red pepper flakes.

Nutrition

Serving: 1stuffed sweet potatoCalories: 350kcalCarbohydrates: 55gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 300mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 7000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Perfect for meal prep and great as leftovers. Store in the fridge for up to 3 days or freeze for up to 3 months.

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