These Vegan Stuffed Sweet Potatoes fit nicely into the Mediterranean diet thanks to healthy vegetables, nutrient-dense quinoa, and savory add-ins, like sun-dried tomatoes and Kalamata olives. Don’t be intimidated by the ingredient list length – this stuffed sweet potato recipe comes together quickly. Baked in the oven and topped with Mediterranean-style quinoa and a drizzle of lemon-tahini dressing to finish, these sweet potatoes are fantastic. Pair these with a salad for an easy and healthy dinner, or serve as a side to your main.
Pierce the sweet potatoes with a fork and rub all over with olive oil. Bake the potatoes until tender. In the meantime, make the quinoa stuffing and lemon-tahini dressing. For this recipe, you’ll need 1 cup cooked quinoa. If you don’t have any leftover quinoa, you can cook the quinoa while the potatoes bake. It’s easy. Cover ⅓ cup rinsed quinoa with ⅔ cup water. Turn the heat to high, and bring the quinoa to a boil. Once at a boil, turn the heat down to medium-low and simmer the quinoa until the water is absorbed, about 15 minutes. Remove from the heat, place the lid on, and leave covered for 5 minutes. When the potatoes are ready, transfer the vegetables to a plate. Split the sweet potatoes open and top with the quinoa stuffing and a drizzle of the tahini dressing. Garnish with fresh chopped parsley and red pepper flakes. Enjoy!
To make the Vegan Stuffed Sweet Potatoes, you will need the following ingredients:
Preheat your oven to 400 ºF.
Pierce 2 sweet potatoes with a fork and place them on a parchment-lined sheet. Rub the sweet potatoes with ½ tablespoon olive oil.
Bake the sweet potatoes until soft and a knife slides into the flesh easily for 35 to 45 minutes, depending on their size.
In the meantime, heat 1 tablespoon olive oil in a pan over medium heat. Add 1 minced garlic clove and cook, stirring, for 30 seconds.
Add in 2 cups spinach and cook until wilted, about 2 minutes.
Stir in ½ cup chickpeas and 1 cup cooked quinoa and let heat through, about 1 minute.
Stir in ½ teaspoon dried thyme, ½ teaspoon dried dill, ¼ cup chopped sun-dried tomatoes, 2 tablespoons Kalamata olives, and salt and black pepper to taste. Remove from the heat and keep warm.
Remove the sweet potatoes from the oven, transfer to a plate, and split them open.
In a small bowl, whisk together 1 tablespoon tahini, 1 teaspoon lemon juice, 1 pinch salt, 1 pinch black pepper, and 1-2 tablespoons water until smooth.
Divide the prepared quinoa stuffing between two sweet potatoes. Drizzle the lemon-tahini dressing over the top. Garnish with chopped parsley leaves and red pepper flakes.
Serve immediately. Enjoy!
Looking for some veggie inspo? This easy recipe for Vegan Stuffed Sweet Potatoes is just it! Easy, cozy, and healthy, it’s a delicious recipe you will love to enjoy, vegan or not. Let us know if you give this recipe a try. And remember to tag us @cookmerecipes on Instagram – we love seeing your creations!
Really tasty and amazing! Thanks for sharing the recipe!
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