When you’re looking for a quickie meal, popping a sweet potato in the oven probably isn’t what pops into your mind. But with just a little planning ahead this nutritious and delicious meal can be just that! While the sweet potato is baking, you can work, do chores, shoot out a few texts/emails and then pull together a few ingredients to be added to your sweet potato. My stuffed sweet potato recipe combined ingredients I happened to have in my refrigerator but there are many combinations that work great.
What to put in a stuffed sweet potato?
Here are a few suggestions:
- A Touch of Mexican: black beans, shredded cabbage, jalapeños, avocado, lime juice, chili powder.
- A Hint of Greek: couscous, red onion, feta, tzatziki, lemon.
- A Fall Flare: shredded brussels sprouts, cranberries, matchstick cut radish, apple cider vinegar, olive oil, goat cheese.
Leftover chili makes a great topping for baked sweet potatoes!
How healthy are sweet potatoes?
There are many reasons to include sweet potatoes in your diet beyond their delicious flavor. Sweet potatoes health benefits include boosting immunity, fueling your brain, easing stress and anxiety, and helping to fight cancer.
Don’t throw that skin away! Sweet potato skin adds extra nutrients and fiber to your meal. However, since sweet potatoes grow in the ground, it’s important to properly wash the outer skin to remove any excess dirt, pesticides, or debris. Although not on the ewg’s dirty dozen list, it’s always best to buy organic whenever you can to support healthy soils.
Tip: If in a rush, you do not need to halve the sweet potatoes. Just cut a slit in the potato and stuff your ingredients in. Be sure to dig in with each spoonful, though, as you eat to get a little sweet potato with each bite!
Looking for a few other sweet potato recipes to enjoy, try these:
- Sweet Potato Fries with Truffle Dip by Chef Cindy
- Sweet Potato Coconut Curry Soup by Minimalist Baker
- Vegan Sweet Potato Pie by Loving It Vegan
- Sweet Potato Chickpea & Lentil Soup by Chef Cindy
Chickpea Stuffed Sweet Potato with Maple Tahini Drizzle is a quick and easy fall meal to make for lunch or dinner. This vegan stuffed sweet potato recipe is loaded with ingredients that make it delicious and super healthy!
2 large sweet potatoes
½ cup dry quinoa
1 cup vegetable broth
1 cup cooked chickpeas
1 tbsp fresh parsley, chopped
½ cup dried cranberries
¼ cup pecans, chopped
1 tsp dried basil
salt & pepper to taste
1 lemon, juiced & zest (reserve 2 tbsp lemon juice)
¼ cup tahini
1 tbsp maple syrup
2 tbsp lemon juice
½ tsp salt
3 tbsp water
- Preheat oven to 375°. Scrub sweet potatoes clean. Puncture each a few times with a fork.
- Bake sweet potatoes for 45 minutes, or until pierced easily with a fork.
- Cook quinoa in the vegetable broth while sweet potatoes are baking.
- When potatoes are done, halve each and scoop out insides, reserving enough for skins to hold up.
- Mash sweet potato in a bowl using a fork. Stir in chickpeas, parsley, cranberries, pecans, basil, salt & pepper, 1 teaspoon lemon juice, and lemon zest.
- Stuff mixture in sweet potato and bake at 325° for 10 minutes to heat up ingredients.
- Make maple tahini dressing by mixing maple syrup, tahini, lemon juice, lemon zest in a small measuring cup. Add water to thin consistency.
- When sweet potatoes are done, drizzle with dressing and serve.
Leftover Maple Tahini Dressing is great on roasted vegetables!
Keywords: vegan stuffed sweet potatoes, stuffed sweet potato recipe