Recipes

Mega Savory Stuffed Sweet Potatoes

with Cucumber Chickpea Salad & Miso Tahini

Delicious Mega Savory Stuffed Sweet Potatoes. These are a filling and nourishing meal that are easy to make and kid-approved.

This recipe is probably one of my favorite meals ever. It’s vegan, healthy, fresh and ready in under an hour. It’s such a simple meal, but it packs a ton of flavor.

It’s basically a taco or burrito bowl, but instead of layering the ingredients over rice, you plop them into a baked sweet potato. And it makes a very satisfying meal, it’s pretty healthy and it’s all homemade.

These are surprisingly great for breakfast too!

Stuffed Sweet Potatoes

Nicole Kearsley
I make frequently for lunch or dinner. So good and filling too. I'm stuffed!
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Appetizer
Cuisine Mexican, Vegan
Servings 2

Ingredients
  

  • 2 Sweet Potatoes
  • 1 can Chickpeas drained and rinsed
  • 4 inches Cucumber cut into 1/4 moons
  • 0.5 ounce Fresh Parsley chopped
  • 1 bunch Baby Broccoli
  • 3 tablespoons White Miso Paste
  • 3 tablespoons Tahini
  • 1.5 tablespoons White Vinegar
  • 2 tablespoons Lemon Juice
  • 2 teaspoons Sesame Seeds
  • 1/2 teaspoon Chili Pepper Flakes
  • 2 tablespoons Olive Oil extra virgin
  • 1 teaspoon olive oil

Instructions
 

  • Preheat the oven to 425°F. Slice the sweet potatoes in half lengthwise. Rub each of the potatoes with 1 tsp olive oil and a pinch of salt and pepper. Roast, cut side down, until tender, about 25 to 30 minutes.
  • Trim about 1 inch of the stems away from the baby broccoli and discard. Chop into bite-sized pieces.
  • In a large bowl, combine the chickpeas, sliced cucumber, parsley, just 1.5 Tbsp lemon juice, extra virgin olive oil, and a pinch of salt. Toss to combine.
  • In a small bowl, combine the white miso paste, tahini, white vinegar, 1/2 Tbsp lemon juice, and 3 tbsp water. Whisk the miso tahini until smooth.
  • Place a skillet over medium-high heat with 1 tsp olive oil. Once hot, add the baby broccoli and 1/4 cup water to create some steam. Cover and cook, shaking the pan occasionally, until bright green and crisp-tender, about 3 to 4 minutes. Season with salt and pepper.
  • Once the sweet potatoes are ready, turn cut-side-up. Using a fork, mash the flesh a bit. Spread the miso tahini onto plates and top with the sweet potatoes. Stuff with baby broccoli and top with cucumber chickpea salad. Sprinkle with sesame seeds and chili pepper flakes.

Notes

MAKE IT AHEAD: Make a bunch of these ahead of time and wrap in foil for quick meals. Just pop them in the oven to heat them up from frozen in a 350°F oven for 20-25 or until heated through. 
*POST-WORKOUT MEAL: They are also wonderful post-workout meals after weight training to refuel muscles without grains.
**NO RULES: You can bake the sweet potatoes, and assemble all the fillings and toppings, you can also make a “sweet potato bar” to let everyone in your family create their own stuffed sweet potato creation.
***SERVING: This recipe yields 23 grams of protein for each serving.
****CREDIT: Recipe adapted from Purple Carrot.
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