Craving a comfort food fix? Here’s how to make it healthier: This simple recipe for Healthy Loaded Sweet Potatoes combines hearty sweet potatoes with crispy tofu, garlicky spinach and a zesty tahini dressing for a dish that is both satisfying and full of flavor. And it’s so easy to make. While baking sweet potatoes does require some patience, the total prep and hands-on time is under 20 minutes. Serve as a main with a salad for an easy and healthy dinner.
The cooking time for sweet potatoes depends on their size. For best results, I recommend poking holes all over the sweet potato with a fork or small paring knife to prevent it from exploding as it bakes. A quick brush of olive oil on the skins makes them crispy and brings out their natural sweetness, creating a wonderful caramelized flavor. When picking sweet potatoes, opt for those that are thin and long. They cook more quickly and evenly, delivering perfectly tender results every time.
To make the Vegan Stuffed Sweet Potatoes, you will need the following ingredients:
Preheat your oven to 400 ºF. Line a baking sheet with parchment paper.
Using a fork or small paring knife, poke small holes all over the sweet potatoes and lightly brush them with oil. Place on the prepared baking sheet.
Bake until the sweet potatoes are cooked through, about 40 minutes to 1 hour.
Drain the tofu block and rinse it well. Wrap it in a kitchen towel, then put it on a plate. Stack a heavy pan on top of the tofu, weigh it down with cans, and leave for 10 minutes. Unwrap, then cut into bite-sized cubes.
In a mixing bowl, combine the tofu cubes, 1 tablespoon olive oil, 1 tablespoon cornstarch, ½ teaspoon fine sea salt, ¼ teaspoon garlic powder, and a pinch of black pepper. Toss to coat well. Line a baking sheet with parchment paper. Spread the tofu out on the prepared baking sheet so there are no clumps.
Bake the tofu, along with the sweet potatoes, until golden and crispy, about 20-25 minutes.
In a large skillet over medium-high heat, add 1 tablespoon olive oil. Add in 5 ounces baby spinach and 2 diced garlic cloves. Cook until the spinach is wilted, about 3 to 5 minutes.
In a small bowl, whisk together ¼ cup tahini, 2 tablespoons apple cider vinegar, a pinch of sea salt, and ¼ cup water until smooth.
Slice open the sweet potatoes, mash insides with a fork, then stuff with the garlicky spinach and crispy tofu. Top with a drizzle of tahini dressing.
Serve immediately.
This easy recipe for Healthy Loaded Sweet Potatoes is comforting, delicious, and vegan-friendly, too. Give this recipe a try for a simple and delicious way to add more plant-based foods to your diet. Happy cooking!
These sweet potatoes are fantastic! Made them for dinner and felt so good after. Simple and delicious.
Amazing! My kids loved helping me in the kitchen. Such a fun family dish!
Wow, this recipe is brill! Made these loaded sweet potatoes for a Friday night feast, and they were a hit! The zesty tahini dressing really takes it up a notch. So easy to whip up, my missus couldn’t believe how quick it was to prep. Proper tasty, mate!
I made these loaded sweet potatoes for my fam after a crazy day. They loved it and said it was a perfect combo of flavors. Will def make again!
Delightful!
So easy, so delicious
I tried the Healthy Loaded Sweet Potatoes recipe last week, and it was great! My kids loved it, especially the crispy tofu. I have been looking for healthier options, so this was a perfect choice. Will definitely make again.
Absolutely love these!
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