This healthy stuffed sweet potatoes will make the most wholesome lunch. Made of whole-food plant-based ingredients for the filling. It’s oil-free, and loaded with protein for a nourishing meal.
These stuffed sweet potatoes are packed with lots of flavours and texture. Loaded with a smokey hearty beans & corn filling. Drizzled with a garlicky lemon tahini dressing, and garnished with green onion & parsley.
About The Recipe
- Meatless | Vegan
- Easy To Make
Baking Without Oil
It’s simple. Replace it with broth!
But the real answer isn’t exactly the oil replacement (as an ingredient). It’s about the method you use to help keep the potatoes slowly baking in broth. Making them soft and fluffy, rather than dry and hard.
I did that by creating a ‘tub’ around the potatoes. Covering each in tin foil (not so tightly), and leaving the top slightly open for steam to escape. When splashing the broth onto the potatoes, some will be soaked up, while the rest will fall to the bottom. This ‘tub’ helps keep the broth at the bottom in place, slowly softening the potatoes as they cook.
We don’t want the potatoes to be soggy or mushy either, so it’s important not to soak them with too much broth. Only splash a little at first, flipping the potatoes every 10 minutes or so to check on the liquids, and see how soft they are. Adding more broth as needed.
How To Reheat Sweet Potatoes
Even better, you can “re-bake” them!
My favourite way of reheating food is by using my air-fryer. I just pop them – uncovered – in the basket, and air fry (using baking settings) @ 350 F for a few minutes.
But the oven will do just as fine. Preheat to 350 F, lay the potatoes on a tray to reheat for about 5 minutes, or until soften. Add a splash of broth to help – no need for tin foil this time.
Or just pop the healthy stuffed sweet potatoes in the microwave for a minute or two and fluffy with a fork!
Watch this short video to see how to make stuffed sweet potatoes with whole-food plant-based ingredients:
- Wrap the cooked potatoes in tin foil. Tightly wrapped.
- Leave the filling and tahini dressing packed separately in the fridge. Build it up later.
- The filling is good for 4-5 days, while the potatoes might only make it to day 3.
More Potato Recipes
Here are a few more potato recipes that you might enjoy:
Stuffed Sweet Potatoes Recipe
Hope you give this vegan recipe a try. I’m sure you’ll love it! If you do, I’d love to hear about your experience. Leave me a comment below, and rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain demeals.
Take a photo of your dish, and tag us on Instagram @demeals.ca #demeals so we can see your remake!
Stuffed Sweet Potatoes | Whole-food Plant-basedCourse: Breakfast, Lunch, Brunch, SidesCuisine: Vegan, Plant Based, WFPB, Whole Food Plant BasedDifficulty: Easy, Beginner
An easy nutritious whole-food plant-based breakfast idea. Packed with a smokey savoury filling. Drizzled with garlicky tahini dressing, and a garnish of fresh herbs.
Here’s how to make these Stuffed Sweet Potatoes:
4 medium sweet potatoes
Vegetable broth – as needed
- For The Filling:
1 red pepper, small dice
1/2 can black beans, rinse/drain
1/2 can corn, drained
Vegetable broth – 1/2 to 1 cup
1/4 tsp cardamom
1/2 tsp smoked paprika
Tajin, optional – Tajin Seasoning
Green onion & parsley
- For The Tahini Dressing:
2 tbsp tahini paste
1/2 lemon, juiced
1/4 tsp garlic powder, or fresh
Water to thin down, as desired
- Preheat the oven to 425 F. Wash and scrub the potatoes. Make a line across the centre, and poke the sides/middle. Wrap in tin foil, and bake for 15 minutes.
- Remove, unfold the wrap slightly, add splashes of broth, flip, and add some more. Cover & bake for 30 mins, flipping every 10 (adding broth).
- In a hot pan, bring the broth to a simmer. Cook the red peppers for 5 mins, add in the beans & corn, stir in the spices, and cook for 10 mins.
- Once the potatoes are fork-tender, remove from the foil, and cut open the line, fluff with a fork. Remove some of it to add the filling.
- Drizzle with tahini dressing, and garnish with green onion & parsley.