These stuffed sweet potatoes are packed with a variety of flavors and loaded with protein, healthy fat and fiber. They’re easy to whip up and make for a nutritious, gluten-free and vegan weeknight meal.
I have always been a potato lover. Growing up french fries and my mom’s fried potatoes were my favorite, but I also loved baked potatoes — loaded with butter, of course.
Do you know who had the best baked potatoes? Outback. The regular ones with the course-grain salt on the skin and/or the sweet potato with the honey butter and brown sugar. Not sure if they still have them, but oh man, they were so good!
Long story short, I think my love for baked sweet potatoes started at Outback.
The awesome thing about baked sweet potatoes is that they’re pretty much a blank canvas so you can add just about anything to them.
Lately I’ve been on a stuffed sweet potato kick and enjoying them Mexican style with a variety of toppings. The version I’m sharing today is the ultimate stuffed potato!
So so good and super easy to whip up.
The only part that takes a little patience is baking the sweet potatoes. Luckily you can pop them in the oven and do other things while they bake to perfection. Once they’re cooked you can have dinner on the table in a matter of minutes.
Stuffed Sweet Potato Ingredients
If you’re looking for a meal packed with healthy fats and fiber, this recipe is great as is! That said, the toppings are super easy to tweak based on your needs. Skip the dressing or avocado for less fat and/or add a lean protein option if you feel like you need more. I’ve made them several ways – vegan style with just the black beans, carnivore style with chopped chicken and breakfast for dinner style with an egg on top. They’ve all tasted great!
Stuffed Sweet Potato:
bell pepper – red or yellow
sriracha or hot sauce – optional
Zesty Tahini Dressing:
apple cider vinegar – or water
Bragg’s liquid aminos – tamari or soy sauce would work too
Buying & Storing Sweet Potatoes
When shopping for sweet potatoes, look for firm, unwrinkled skins. Sweet potatoes come in all different colors – creamy white, deep orange and purple. I usually buy Beauregard, Jewel or Garnet sweet potatoes just because those varieties are typically available at my local grocery stores. That said, Beauregard sweet potatoes tend to be stringier so when given the option I go for Jewel or Garnet.
Store you sweet potatoes in your pantry or on the counter top at room temperature. They’ll last about a week before they start to go bad (which usually means getting wrinkly and soft).
These stuffed sweet potatoes are packed with a variety of flavors and loaded with protein, healthy fat and fiber. They’re easy to whip up and make for a nutritious vegetarian weeknight meal.
2 sweet potatoes
1/2 cup cooked black beans
1/4 cup onion, chopped
1/2 cup yellow or red bell pepper, chopped
1/2 cup mushrooms, sliced
5 ounces baby spinach
10 cherry tomatoes
1/2 avocado, sliced
2 spring onions (green part only), chopped
fresh cilantro, to taste
sriracha or hot sauce, to taste
Zesty Tahini Dressing
2 Tablespoons tahini
2 Tablespoons apple cider vinegar (or water)
2 Tablespoons lemon juice
2 Tablespoons Bragg’s liquid aminos (tamari or soy sauce would work too)
4 Tablespoons nutritional yeast
1 clove garlic
Preheat oven to 400° F. Pierce potatoes with a fork several times and bake for about one hour or until tender.
While potatoes are baking, blend together the zesty tahini dressing. Set aside.
Sauté onion, mushrooms and peppers in a skillet until soft, about 3 minutes or so. Add in spinach and cook until just wilted. Remove from heat.
Remove potatoes from oven, cut open sweet potatoes, mashed each side with a fork and sprinkle on a little sea salt and pepper to season.
Load on the toppings: start with the sautéed onion and spinach mixture, then add black beans, tomatoes, avocado, spring onion and cilantro. Drizzle desired amount of zesty tahini dressing dressing over each potato. Serve immediately.
Serving Size:1 potato
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