Recipes

Vegan Stuffed Sweet Potatoes – Whole Food Plant Based

Hi Vegetarian Carnivores! Janani here, and I am back with a delicious whole food plant based recipe. This recipe is adapted from BOSH’s delicious loaded sweet potato recipe, and I changed it up a bit to create what I am about to share with you. This recipe looks complicated but is actually a very simple and quick procedure. And as an added bonus, there are just two dishes used, so you’re clean up process is going to be a piece of cake! You know I am all about the delicious food without using 1000 dishes and utensils, so if you resonate with this leave me a comment! But let’s get started on my version of vegan stuffed sweet potatoes!

Wholesome Ingredients

Now I already told you that this recipe is the epitome of whole foods plant based, but I want to take the opportunity here to really explain just how nourishing the ingredients used for this dish are.

First, sweet potatoes! I love sweet potatoes, not just for its taste, but also for its nutritional content. As a plant based nutrition coach I totally marvel at its vitamin A content and phytonutrients. 1 medium sweet potato is around 2 cups. For reference, 1 cup of sweet potato has almost 7 grams of fiber and about 750% daily nutritional content of Vitamin A, not to mention B6 and micro minerals, AND 4 GRAMS PROTEIN! Talk about a nutritional powerhouse!

Next, avocado! Full of water AND fat soluble vitamins, as well as heart healthy unsaturated fats, it is an amazing and filling addition to almost anything in your diet. For this recipe, it pairs amazingly with sweet potato.

Lastly, black beans! They are such a great source of complex carbs and fiber and protein, which fill you up and help prevent those pesky cravings.

Ok, nerdy ranting over. LOL

Let’s get started!

Ingredients (for 3 servings)

  1. 3 medium sweet potatoes
  2. 1 cup canned black beans, drained
  3. 2 ripe avocados
  4. 2 large roma tomatoes, diced
  5. 1 lemon or lime, juiced
  6. 1 tsp paprika
  7. 1 red or green chili, according to spice preference (can also sub 2 tsp red chili flakes!)
  8. 2 tbsp salt
  9. 2-3 cloves garlic, minced
  10. 2 tbsp oil

Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Coat sweet potatoes and bake for 15 minutes-20 minutes, until a fork pierces through.
  3. While sweet potatoes are baking, combine all other ingredients together in a bowl and mash well with a fork until well combined.
  4. Take sweet potatoes out of oven and slice down the middle. Scrape the insides to mess up a little.
  5. Scoop a heaping amount of filling into the sweet potato.
  6. Enjoy!

Results

This incredibly tasty and wholesome meal provides ALL angles of nutrition: protein, carbs, and fat! As well as micro nutrition to really nourish your body. Tell me below how much you love sweet potatoes! I always love to hear from my readers <3

See you soon!

Janani <3 <3

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12 Comments

  1. Nimrodngy says:

    Wow, this recipe is amazing and besides it looks very good it is definitely delicious.
    I really would like to try considering that sweet potatoes are my favorite and together with avocado and lemon I think it is the perfect combination.
    Thanks a lot for sharing with us all these ingredients and instructions. I can’t wait to read your other articles.

    1. Janani says:

      Thank you for your support! I agree- I play on different flavors is definitely what makes this dish a winner in my opinion! See you back here soon!

  2. Alblue says:

    Wow thank you very much for sharing this recipe! Since self-isolation due to coronavirus pandemic, I want to cook new recipe for my vegan foods. I think I understand for most of them, but I want to ask if it’s possible to replace avocado with other fruit? If can, any other fruit that you can recommend? I personally don’t like avocado 🙁 

    1. Janani says:

      I’m so glad you found it helpful during this self isolation period! You can sub avocado with mashed peas instead if you want! I know some people who don’t like guac make it the same way but sub in mashed peas instead 🙂

  3. jyongwa says:

    Thank you for the share of your recipe! Im actually a beginner in cooking, and I have been on a lookout for new recipes to learn, especially at a time like these where we’re not allowed to go out. I really like how this does not need so many utensils and dishes, because washing them can consume a lot of water sometimes! I do have only one question. As Im a beginner, I do not quite understand the meaning of ‘Coat the sweet potatoes’. It would be great if you could maybe explain that part under your ‘instruction’ section. 
    Other than that, I’m very happy to be able to learn a new recipe that I can cook! Great job! 

    1. Janani says:

      Thank you for your support! “Coat the sweet potatoes” just means put a little bit of oil over it and rub it around until the whole sweet potato has a light even layer!

  4. Nuttanee says:

    Omg that vegan stuffed sweet potatoes looks so yummy! I have been looking for a recipe that I can eat more vegetables and I have been staying at home a lot lately (thanks to covid-19), so I try to eat veggies as much as I can to boost my immune system. Thanks for the recipe Janani, I have all the ingredients at home. Will give this a try for dinner, maybe with a glass of red wine 🙂 

    1. Janani says:

      Amazing!! One of my motivations to create this recipe was to use pretty common pantry staples! Let me know how it goes! And have an extra glass of red wine for me 😉 I am such a fan!

  5. Hector says:

    But what a delightful dish you have put today in this post, I love all the ingredients from the sweet potato and the delicious avocado, besides that it is very simple to make and healthy, I just hope they are just as good as they are Come in your photos, I am becoming a fan of these delicious dishes.

    1. Janani says:

      Thank you for your support Hector!! Avocado combined with sweet potato is an unexpectedly tasty combination! Can’t wait for you to try it out 🙂

  6. Janice says:

    OMG. The sweet potato recipe looks and sounds delicious and it will be on my table this week!!!!! As soon as I get some sweet potatoes!!!  I cook my sweet potatoes in the pressure cooker, but I can’t see why that wouldn’t be just fine instead of the oven.  I am not  a vegan – but I do like to eat as many veggies as possible – especially now with trying to build up my natural immunity.  And I know avocados are great for that, too. I think it will be a great summer meal, too, when things start to get hot.

    I sneaked a peak at several other recipes that you have on your blog.  The pumpkin and chocolate brownies look incredibly to die for and I will be making them, too, with a lot of substitutions.  I am allergic to ALL forms of sugar (lucky me) – that includes honey, molasses, cane and beet sugar, well – any sugar basically. I didn’t see many sugar free recipes, but maybe I just missed them. Please let me know if you have some posted sugar free options.  And, I hope you will post some more recipes that use substitutes for sugar because that is a real challenge for cooking and eating.  

    Thank you for sharing your treasure trove of recipes!!!!!

    1. Janani says:

      Thanks Janice! I’m so excited you were able to check out other recipes as well! The sweet potato here is one of my favorites for an all around healthy meal 🙂

      I’m sorry to hear you are allergic to all sugar and sugar variants!! Creating sugar free recipes has not been on my radar yet, but I’m sure you are not alone! I will definitely look into it and try to create more sugar free friendly recipes!

      Hope to see you back on my site soon!!

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