Vegan Stuffed Sweet Potatoes

Here’s a delicious recipe for Vegan Stuffed Sweet Potatoes:


For the Sweet Potatoes:

  • 4 medium-sized sweet potatoes
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the Vegan Stuffing:

  • 1 can (15 oz) of black beans, drained and rinsed
  • 1 cup cooked quinoa or rice
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced red onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • Salt and pepper to taste
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped

For the Avocado-Cilantro Sauce (Optional):

  • 1 ripe avocado
  • 1/4 cup fresh cilantro
  • Juice of 1 lime
  • 2-3 tablespoons water (for desired consistency)
  • Salt and pepper to taste


Roast the Sweet Potatoes:

  1. Preheat your oven to 400°F (200°C).
  2. Scrub the sweet potatoes clean and pat them dry.
  3. Pierce each sweet potato a few times with a fork to allow steam to escape during baking.
  4. Rub the sweet potatoes with olive oil, and season with salt and pepper.
  5. Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until they are soft and can be easily pierced with a fork.

Prepare the Vegan Stuffing:

  1. While the sweet potatoes are roasting, prepare the vegan stuffing.
  2. In a large mixing bowl, combine the drained black beans, cooked quinoa or rice, corn, diced red bell pepper, diced red onion, minced garlic, ground cumin, chili powder, paprika, salt, and pepper. Mix well.
  3. Add the lime juice and fresh cilantro to the mixture, and stir until everything is evenly combined.

Make the Avocado-Cilantro Sauce (Optional):

  1. In a blender or food processor, combine the ripe avocado, fresh cilantro, lime juice, and a couple of tablespoons of water.
  2. Blend until you have a smooth and creamy sauce. Add more water if needed to achieve your desired consistency. Season with salt and pepper to taste.

Assemble the Stuffed Sweet Potatoes:

  1. Once the sweet potatoes are done roasting, remove them from the oven.
  2. Cut each sweet potato in half lengthwise and fluff the insides with a fork.
  3. Spoon the vegan stuffing into the sweet potato halves, dividing it evenly among them.
  4. Drizzle with the optional avocado-cilantro sauce or serve it on the side.
  5. Garnish with additional cilantro, if desired.
  6. Serve the stuffed sweet potatoes while they’re still hot, and enjoy your delicious vegan meal!

These stuffed sweet potatoes are not only satisfying and nutritious but also packed with flavor. You can customize the filling with your favorite vegan ingredients and adjust the spice level to your liking.

I can provide you with an approximate estimate of the nutritional values for this Vegan Stuffed Sweet Potatoes recipe. Keep in mind that the values can vary based on the specific ingredients and portion sizes you use. Here’s a rough breakdown for one serving, which includes one stuffed sweet potato half:

Nutritional Values (Approximate per serving, including optional avocado-cilantro sauce):

  • Calories: 350-400 calories
  • Protein: 10-15 grams
  • Carbohydrates: 60-70 grams
  • Dietary Fiber: 10-15 grams
  • Fat: 10-15 grams
  • Saturated Fat: 1-2 grams
  • Sodium: 400-500 milligrams (may vary based on added salt)
  • Potassium: 600-800 milligrams
  • Vitamin A: 200-300% of daily recommended intake
  • Vitamin C: 30-40% of daily recommended intake
  • Calcium: 6-8% of daily recommended intake
  • Iron: 10-15% of daily recommended intake

These values are based on a general estimate and will depend on the specific ingredients and quantities you use. The optional avocado-cilantro sauce adds extra nutrients and healthy fats. To get a more precise nutritional analysis, you can input the exact ingredients and quantities into a nutrition calculator or app. Keep in mind that these values are approximate and can vary based on factors like the size of the sweet potatoes and the specific brands of ingredients you use.

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