This simple weeknight dinner is easy to prep ahead of time, has perfectly well-rounded nutrition, and it's an absolute crowd pleaser! Easy Vegan Stuffed Sweet Potatoes are roasted to golden perfection, then filled with plant-based protein from creamy hummus, crispy chickpeas, savory tahini sauce, and sliced avocado.
It doesn't matter whether we're in the middle of a busy school year or at the peak of summertime fun, I am always brainstorming easy weeknight dinners! These Easy Vegan Stuffed Sweet Potatoes are super easy to prepare ahead of time, so they can be on the table in just a few minutes when the evening hunger hits. They're also filled with veggies, plant-based protein, and the perfect combo of sweet and savory flavors. My whole family is obsessed, and these are so good that I don't mind making them a regular addition to the weekly menu! If you include the hemp seeds as a topping, this recipe puts over 8 grams of protein and over 9 grams on fiber on your plate...plus over 100% of your daily recommended vitamin A. Amazing!
Ingredients in Vegan Stuffed Sweet Potatoes
I love recipes like this one: flavorful, a little sweet and a little savory, some crunch on top, and TONS of well-rounded, plant-based nutrition! As a Master Certified Health Education Specialist (through the National Commission of Health Education Credentialing), I am fascinated by the ways food impacts our bodies and I'm always trying to create recipes that not only taste good but do good. This dish checks all those boxes!
- Sweet potatoes - Use four sweet potatoes, leaving the skin on. I scrub them clean and dry them completely before prepping them to be roasted!
- Salt & olive oil - My roast veggie go-tos! A bit of olive oil and salt give your vegetables the most flavorful crisp on the outside.
- Quick and Easy Creamy Hummus - This recipe is a total favorite in our house and we make it a couple times a week. It's so easy that my daughter makes it on her own now!
- Crispy Chickpeas - Crispy chickpeas bring the crunch on top! They're the perfect finishing touch.
- Easy Creamy Vegan Tahini Sauce - Use a new bottle of runny tahini to make this nut-free sauce that's filled with savory sesame flavor.
- Avocado - Everything is better with a bit of avocado on top!
- Red and green onion - I like to use a bit of both red and green onion, diced as small as possible, to add a burst of color and amazing, bright flavor into every bite.
- Garnishes- Some optional garnishes are microgreens, chopped parsley, or a sprinkle of hemp seeds. I personally LOVE the hemp seeds for subtle flavor and even more nutrition, and a sprinkle of microgreens on top makes your dish feel elevated and special!
All About Sweet Potatoes
Sweet potatoes are one of those magical ingredients that can go in almost anything. They're a nutritious vegetable, and delicious comfort food, and I use them in both sweet and savory recipes! Sweet potatoes are high in immune-boosting vitamin A (you can see it in their vibrant orange color!), which is helpful for vision and bone health. You're also getting dietary fiber, potassium, and vitamin C. Sweet potatoes have a similar calorie content to russet potatoes, but they contain more fiber and nearly 700% of your recommended daily vitamin A (russets offer none!). They also offer almost double the amount of vitamin C compared to russets. (Source) Also, did you know that tons of a sweet potato's amazing nutrition is in the skin?! It's true! In a recipe like this, I recommend eating the whole sweet potato, skin and all. I love how the crunchy roasted skin offers a bit of texture variation.
All About Chickpeas (AKA Garbanzo Beans!)
Chickpeas are one of my main sources of plant-based protein! As a legume, chickpeas also contain fiber, complex carbs, and folic acid. Plus, they are low in fat and contain no cholesterol! They digest slowly, which helps me feel full longer, but never stuffed. This recipe uses both my Crispy Chickpea "Croutons", which add a satisfying crunch, and my family's favorite Quick & Easy Creamy Hummus. This creates a dinner that's incredibly filling and satisfying while still being totally vegan!
How to Meal Prep Stuffed Sweet Potatoes
Are you a meal prepper? I love dinners that I can prep earlier in the day when I have a burst of energy so they're ready to go closer to dinnertime! Who has extra energy at 6:00? Definitely not me! I love to make this as a salad bar-style meal where everyone assembles their own sweet potato. This is a crowd pleaser and it also appeals to little ones who like to have some autonomy over their meal!
- Roast the sweet potatoes ahead of time and store them in the fridge until you're ready to eat. This step takes the longest amount of time, but luckily it's all hands off!
- The Easy Creamy Vegan Tahini Sauce and Quick & Easy Creamy Hummus can both be made hours or even days in advance. These are also fun for kids to help with since they can measure ingredients and push the buttons on the food processor or blender!
- The Crispy Chickpeas are the only component I recommend making right before serving since they really do taste best when they're nice and crunchy.
I am so excited to share this recipe for Easy Vegan Stuffed Sweet Potatoes with you! It's a simple, plant-based dinner that my whole family loves. If you make this dish, please tag me on Instagram so I can see and send you a virtual high five! You can also leave a review below and subscribe to my newsletter for even more easy vegan dinner recipes sent straight to your inbox.
More Easy Vegan Dinner Recipes
- Sheet Pan Veggie Black Bean Tacos
- Vegan Sheet Pan Shawarma Bowls
- Mexican Veggie Burrito Bowls
- Easy Vegan Tostadas with Refried Beans
- Cauliflower Steak Marbella with Roasted Chickpeas
- Easy Moroccan Chickpeas
- Vegan Mediterranean Quinoa Bowl
- Roasted Veggie Tomato Sauce for Pasta
- Easy Vegan Skillet White Pizza with Caramelized Onions, Roasted Garlic and Basil
- Vegan Mexican Quinoa Casserole with Black Beans (Gluten-Free)
Vegan Stuffed Sweet Potatoes are roasted until golden and filled with protein: hummus, crispy chickpeas, tahini sauce, and sliced avocado.
- 4 sweet potatoes, skin on, scrubbed clean and dried well
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 batch quick and easy creamy hummus
- 1 batch crispy chickpeas
- 1 batch easy creamy vegan tahini sauce
- 1 avocado, peel and pit removed, chopped or sliced
- ¼ medium red onion, finely diced
- 2 green onions, diced
- optional: sprinkle of hemp seeds for added protein
- microgreens or chopped parsley for garnish
- Preheat oven to 400 degrees Fahrenheit. Poke holes all over the sweet potatoes using a fork. Coat the sweet potatoes with 1 tablespoon of olive oil using a silicone brush. Make sure all sides of all four potatoes are generously covered in oil. Sprinkle each sweet potato generously with salt. Place the sweet potatoes directly on a baking sheet. Bake in the preheated oven for 50-55 minutes until a knife easily can pierce through the thickest part of the thickest sweet potato.
- While the potatoes are baking, prepare your stuffing ingredients: hummus, crispy chickpeas and tahini sauce. Prep your avocado, red onion and green onions.
- When the sweet potatoes are done cooking, halve each of them lengthwise. Use a fork to mash the inside of the sweet potato to create a well in the center. Place each sweet potato on a plate. Top each half of the sweet potatoes with 2 heaping spoonfuls of hummus and a handful or two of crispy chickpeas (in the center well). Garnish with a drizzle of tahini sauce and avocado, red onion, green onion, hemp seed (if using) and micrograms or parsley.
- Enjoy immediately while sweet potatoes are hot. The sweet potato skin should be nicely seasoned and crunchy (the skin is edible and packed with nutrients).
- Prep Time: 15
- Cook Time: 50
- Category: Entree
- Method: Oven
Keywords: Vegan Stuffed Sweet Potatoes