Vegan Stuffed Sweet Potato | Kathy’s Vegan Kitchen

All it takes is a cooked sweet potato and some fillings for a great vegan stuffed sweet potato. This vegan stuffed sweet potato recipe is quick and easy for a weeknight meal or a lunch on the run.

When I am planning meals for the week, there are days we are overly busy with little to no time. But, we still have to eat. This vegan stuffed sweet potato recipe answers those hectic days when you need a quick dinner. To avoid eating poorly on the run, I always have sweet potatoes prepared and ready to go for a quick and easy meal. And nothing is more delectable than a vegan stuffed sweet potato. 

There are many ways to stuff a sweet potato, but my favorite way is to give it a Mediterranean flair and fill it with my favorite goodies. That said, a quick and easy vegan stuffed sweet potato needs to be simple yet satisfying. 

As with many of my recipes, I prefer savory over sweet, but vegan stuffed sweet potatoes are the perfect combination of sweet and savory. 

The Best Way to Cook Sweet Potatoes

Although this is a quick meal, sweet potatoes take approximately 45-50 minutes to cook in a 425-degree oven. So, of course, baking sweet potatoes ahead of time, when you do have time, is the key to this quick and simple meal. 

So, here are a variety of other ways I like to bake sweet potatoes: 

Slow Cooker (Crock-Pot)

For those of you who know me, I am old school and love my crockpot. And what I love most about my crockpot is I can spend 5 minutes preparing it, then walk away. 

Another reason I love crockpot sweet potatoes is because they cook perfectly, and the skins stay soft and delicious without getting too crunchy.

Also, if you meal prep, you don’t take up space in your oven while cooking other yummy vegan treats!

1. Wash and scrub sweet potatoes thoroughly to remove any dirt and debris (of course, we want to eat the skin)
2. You don’t need to wrap them in foil or poke holes. 
3. Next, toss the sweet potatoes in a single or double row (no more) in the slow cooker, and walk away for 2-3 hours on high or 4-5 hours on low. 

Oven

1. First, preheat the oven to 445 degrees.
2. Wash and scrub sweet potatoes thoroughly to remove any dirt and debris (of course we ,want to eat the skin)
3. Then, poke holes in each sweet potato with a sharp knife so our sweet potatoes don’t implode. 
4. I always use a silicone mat and place the potatoes on a baking pan to avoid a sticky mess in the oven. 
5. Next, bake them for 45-50 minutes, depending on the size of the potatoes. 

Instant Pot

Although I own an Instant Pot, I barely use it . I can’t seem to get the timing down in terms of how long it will take to depressurize, et . Because I rely a lot on timing, I do not use the Instant Pot often, but I know how to bake sweet potatoes. 

1. Wash and scrub sweet potatoes thoroughly to remove any dirt and debris (of course, we want to eat the skin)
2. Pour 1 cup of water into the Instant Pot.
3. Using a steamer basket, place the sweet potatoes inside the basket
4. Secure the lid and turn the valve to seal. 
5. Manually turn the Instant Pot on HIGH.
6. And set the timer for 15 minutes. 
7. Again, this is not my forte, but I estimate around 10 additional minutes for the Instant Pot to depressurize.

Microwave

Despite the controversy of using a microwave, sweet potatoes can be cooked in the microwave ove . Without a doubt, most people use microwaves, so here are directions on how to make a perfect sweet potato in the microwave. 

1. Wash and scrub sweet potatoes thoroughly to remove any dirt and debris (of course we ,want to eat the skin)
2. Then, poke holes in each sweet potato with a sharp knife so your sweet potatoes don’t explode. 
3. Place sweet potato on a microwave-safe plate, and cook on high for 5 minutes. 
4. Depending on the potato’s size, cook in 30-second increments until the sweet potato is fork-tender. 

Even though I prefer the crockpot, you choose the method that makes sense with your schedule. Regardless of how you cook your sweet potatoes, they will last 3-4 days in the refrigerator. 

Potato Stuffing Ingredients

In order to make it as simple as possible, I chose my favorite ingredients for my vegan stuffed sweet potato recipe.

• Mediterranean Roasted Chickpeas: Chickpeas are seasoned and roasted for a crunchy, flavorful topping.
• Grape Tomatoes: Grape tomatoes come in various colors and contain less water than other tomatoes.
• Red Pickled Onions: Pickled red onions are sweet and mild-tasting. They enhance the flavor of the potatoes and give them a little zing.
• Cucumbers: Diced cucumbers give the potatoes a fresh taste.
• Hummus: I bused oil-free regular flavor hummus, but any flavor of hummus works well.
• Lemony Tahini Sauce: The tahini dressing is drizzled on top of the potatoes for additional flavor.
• Parsley: Fresh parsley is used as a garnish, giving the potatoes an earthy flavor.
• Dill: Fresh dill is my favorite herb for its freshness and flavor profile.

Again, I chose simple ingredients because I wanted a mixture of sweet and savory! 

Stuffing Ingredient Substitutions

• Use chickpeas without roasting them.
• Or, choose white beans instead of chickpeas.
• Cherry tomatoes are small and work well instead of grape tomatoes.
• If using regular cucumbers, I suggest removing the seeds to reduce the extra moisture.
• Choose a different flavored hummus.
• Instead of Tahini sauce use make the sauce with the nut butter of your choice.
• Here’s the substitution ratio for substituting fresh and dried herbs: Ratio: 1 tablespoon fresh dill = 1 teaspoon drie dill. This substitution ratio works for any dried herbs

Roasting Chickpeas

Often, I use roasted chickpeas in salads and dips, such as my vegan layered Gre k dip. Instead of unhealthy chips,l roasted chickpeas are a great snack alter ative. Again, roasted chickpeas can be made ahead of time to make dinner quick and easy. 

Then, it’s about how you want to flavor your chickpeas for a particular recipe. For example, I used several Mediterranean spices for the vegan stuffed potato recipe to make it savory and delicious. 

• Cumin: Cumin has a slightly sweet, warming flavor with a nutty element.
• Coriander: Coriander has a fresh citrus taste with a strong aroma.
• Smoked Paprika: Smoked paprika has a smoky and spicy flavor with hints of sweetness.
• Turmeric: has a potent peppery spice with an earthy, musky essence.
• Garlic Powder: The mild flavor of garlic powder is less potent than a clove of garlic.
• Sea Salt: Sea salt tastes slightly different from regular table salt. It is less processed and contains trace minerals like magnesium, potassium, and calcium, which can affect its flavor. 

Even though most recipes call for oil for roasting chickpeas, it isn’t necessary. The aquafaba, for example, provides enough moisture for the seasonings to stick to the chickpeas without adding extra fat and calories. 

Tahini Sauce Ingredients

Again, I am obsessed with lemon tahini sauce. And, I put a little cayenne in my recipe to give it a little warmth against the savory and sweetness of the lemon. Honestly, I could eat tahini sauce every day. 

• Tahini: Tahini can be used as a spread, a dip, a dressing, and serves as a key ingredient i many dishes, including hummus and baba ghanoush.
• Water: Water thins the dressing.
• Lemon: The tart lemon flavor sweetens the tahini.
• Garlic: Garlic gives the dressing some depth of flavor.
• Cayenne: Cayenne pepper is optional. It adds a little warmth to the dressing. Always spicy ingredients in small amounts, and taste before adding the total amount. Everyone has different taste preferences.

Since a little sauce goes a long way on a dish like this, I suggest drizzling rather than pouring; however, because there are a lot of flavors going on in the vegan stuffed sweet potato, a little dab will do it. 

Tahini Sauce Ingredient Substitutions

• Peanut butter is often recommended as a substitute for tahini, but cashew butter may yield better results. It is a more neutral nut butter often used as a base for plant-based dips, sauces, and salad dressings, much like tahini. For those with sesame allergies, cashew butter is a seed-free alternative.
• Use bottled lemon juice is real lemons are not available or in season.
• One clove of fresh garlic equals ¼ teaspoon of granulated garlic powder. The exact conversion applies to dehydrated or freeze-dried garlic or even minced refrigerated garlic.
• Skip the cayenne if you are sensitive to spice or it isn’t available.

How to Make Stuffed Sweet Potato Recipe

• First, cook the sweet potatoes using one of the methods above.
• Then, slice each sweet potato lengthwise and place the skin side down on the plate.

• Next, coat each sweet potato with a thin layer of hummus. This acts as a glue for the remaining ingredients.
• I used Engine 2 oil-free hummus.

• Divide the tomatoes, kalamata olives, pickled onions, and cucumbers among the eight sweet potato pieces.
• Top with the roasted chickpeas, and sprinkle each potato with dill and parsley.
• Drizzle with tahini dressing.
• If you’re a tofu feta cheese fan, sprinkle a little on each sweet potato or serve on the side for those who enjoy it.

Recipe FAQs

Tips

• For easier meal prep during the week, make a bunch of sweet potatoes to use them for various meals throughout the week.
• Cooking sweet potatoes in the crock pot or the instant pot will produce soft outer skin, whereas the oven yields a crispy exterior.
• When cooking sweet potatoes in the crock pot, leave the potatoes wet from washing them. However, you do not need to poke holes in the potatoes to vent them or wrap them in aluminum foil.
• For leftovers, separate the toppings, sweet potatoes, and chickpeas so you can reheat them independently of the cold ingredients.
• Or, eat the leftovers cold, which is fabulous as well.
• I used oil-free hummus, but you can add different flavors using flavored rather than regular hummus. For this particular recipe, red pepper or Mediterranean hummus would taste great.

Try this vegan stuffed sweet potato recipe for a quick and easy dinner! You will love the combination of sweet and savory in every bite.

Other Great Vegan Recipes to Enjoy!

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📖 Recipe

Vegan Stuffed Sweet Potato

Kathy Carmichael

Make a quick and easy meal by stuffing a sweet potato with savory, delicious ingredients. Dinner can be quick and delectable.

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 10 minutes mins

Course Entrees

Cuisine American

Servings 8 servings

Calories 337 kcal

Instructions 

Sweet Potatoes

• Using one of the methods provided in the blog post, bake the sweet potatoes

• Sweet potatoes can be reheated when ready to use

• The sweet potatoes will last 3-4 days covered in the refrigerator.

Roasted Chickpeas

• Pre-heat oven to 400 degrees

• Drain Chickpeas and pour into a bowl
  Sprinkle the spices onto the wet chickpeas

• Stir so chickpeas are covered

• On a baking sheet, place a silicone baking mat, or parchment paper on the pan

• Pour the seasoned chickpeas in a single layer

• Baked for 30 minutes; moving chickpeas around with a spatula halfway through baking

Tahini Drizzle

• Tip: add the tahini after the other ingredients to avoid the tahini sticking in the bottom of the blender.

• Combine all ingredients in a high-speed blender

• Blend until smooth.

• Set aside.

Serve

• Cut each potato open lengthwise in half.

• Place each half, skin down on a platter.

• Spread a thin layer on the flesh of each sweet potato pieces, covering the surface.

• Arrange the tomatoes, cucumbers, red pickled onions, and kalamata olives, evenly distributing onto on each potat piece, on top of the ummus base.

• Sprinkle each piece with roasted chickpeas.

• Add parlsey and dill to each potato pieces.

• Drizzle with tahini dressing

• Sprinkle with tofu feta cheese if desired.

Notes

• For easier meal prep during the week, make a bunch of sweet potatoes to use for various meals throughout the week.
• Cooking sweet potatoes in the crock pot or the instant pot will produce a soft outer skin, whereas the oven yields a crispy exterior.
• When cooking sweet potatoes in the crock pot, leave the potatoes wet from washing them. However, you do not need to poke holes in the potatoes to vent or wrap them in aluminum foil.
• For leftovers, separate the toppings, sweet potatoes, and chickpeas so you can reheat them independently of the cold ingredients.
• Or, eat the leftovers cold, which is fabulous as well.
• I used oil-free hummus, but you can add different flavors using flavored hummus rather than regular hummus. For this particular recipe, red pepper or Mediterranean hummus would taste great.

Nutrition

Calories: 337kcalCarbohydrates: 82gProtein: 16gFat: 2gPolyunsaturated Fat: 2gSodium: 426mgPotassium: 1264mgFiber: 17gSugar: 15gVitamin A: 33004IUVitamin C: 32mgCalcium: 168mgIron: 6mg

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂