stuffed sweet potatoes

These Vegan Stuffed Sweet Potatoes are filled with a Mediterranean Quinoa using sun-dried tomatoes, olives, spinach and tons of flavor. Perfect for a dinner or side!

Vegan Stuffed Sweet Potatoes with Mediterranean Quinoa

sweet potatoes

olive oil

spinach

chickpeas

tomatoes

kalamata olives ((chopped))

quinoa

thyme

dill

garlic powder

Salt & pepper

tahini

lemon juice

salt and pepper

water (to thin)

chives

red pepper flakes

Preheat the oven to 400ºF. Puncture the sweet potatoes with a fork and place them in a baking dish. Bake until soft, and knife slides into the flesh easily, about 35 – 45 minutes depending on the size.

Meanwhile, prepare the quinoa mixture by heating the oil in a saute pan over medium heat. Add the rest of the ingredients (spinach to salt &amp; pepper) and saute until warm. Keep warm until the sweet potatoes are cooked.

When the sweet potatoes are soft, remove them from the oven and let them cool for a few minutes. Once cooled, transfer them to a plate, split them open with a sharp knife and spoon the quinoa into the center.

Whisk together the tahini, lemon, salt, pepper, and water then pour on top of sweet potatoes. Garnish with fresh chives and red pepper flakes. Serve immediately and enjoy!

https://content.jwplatform.com/videos/QiCicN5j.mp4

Vegan Stuffed Sweet Potatoes recipe filled with a Mediterranean Quinoa using sun-dried tomatoes, olives, spinach and tons of flavor! Super healthy and easy!

These Taco Stuffed Sweet Potatoes will take your taco night to a new and healthy level! Nutritious sweet potatoes are filled with your favorite taco toppings and ready in under 20 minutes. The perfect quick and healthy dinner!

Taco Stuffed Sweet Potatoes

beef

onion

garlic (minced)

taco seasoning

chunky salsa

water

potatoes

shredded Mexican blend cheese

tomato

avocado

sour cream

Brown ground beef, chopped onion, and garlic in a large skillet over medium high heat. Drain grease and add the taco seasoning and salsa. 

Reduce heat to medium low and cook for about 5 more minutes until mixture has thickened and is heated through. Add up to 1/2 cup of water to achieve desired consistency.

While the meat is cooking, poke holes all over the sweet potatoes and cook in the microwave for 8-10 minutes on high, turning sweet potatoes over once halfway through. If potatoes aren&#x27;t soft enough, continue cooking 1-3 minutes more. I usually cook two potatoes at one time, but if your microwave allows, you could cook all four at once. Allow sweet potatoes to cool slightly, then slice them lengthwise and fluff the insides with a fork.

Spoon the cooked taco meat over the sweet potatoes and add desired toppings such as shredded cheese, diced tomato, avocado, guacamole, or sour cream. Enjoy!

https://embed.mediavine.com/videos/irmtiy3ksexhlzmiffig

This easy lunch or light dinner combines quinoa, vegetables a creamy tahini dressing to stuff baked sweet potatoes. Vegan, gluten-free and a low histamine recipe.

Quinoa stuffed sweet potatoes with tahini dressing

quinoa ((dry weight))

parsley

garlic (minced, optional)

red bell pepper (or equivalent mixed peppers)

pumpkin seeds

salt

black pepper (optional)

tbsp tahini

Preheat the oven to 200C and line a baking tray with parchment paper. One at temperature, pierce the sweet potatoes with a fork and then bake for 35-40 minutes (depending upon the size of the potato).

While the potatoes are cooking, prepare your quinoa according to packet instructions. Add a tsp of dried parsley to the cooking water.

In a pan, heat the olive oil and gently fry the onion or leeks and garlic for 3-5 minutes until softened. Add the peppers, quinoa, salt and pepper. Stir well and cook for 6-8 minutes until the peppers are tender.

Make the tahini dressing by combining tahini and water and stirring well until it becomes creamy. Add more water if it is too thick, more tahini if too thin to the consistency you prefer.

Remove the sweet potatoes from the oven, slice lengthways and use a fork to &#039;fluff up&#039; the potato in the middle. Spoon in the quinoa mixture, then drizzle with the tahini dressing. Add a sprinkle of pumpkin seeds. Serve and enjoy!

Tender baked sweet potatoes smothered with turkey and bean chili, then topped with melty cheddar. Turkey Chili Smothered Sweet Potatoes are an easy dinner!

Turkey Chili Smothered Sweet Potatoes

olive oil (0.16)

lb. turkey (2.00)

garlic (0.16)

15 ounces. can diced tomatoes (0.59)

tomato paste (1/2 of a 6 ounces. can) (0.25)

15 ounces. can black beans (0.79)

Tbsp chili powder (0.30)

tsp dried oregano (0.05)

tsp ground cumin (0.05)

water (0.00)

(0.02)

small sweet potatoes (3/4 lb. each) (3.94)

cheddar cheese (0.43)

Cilantro onions

Preheat the oven to 400ºF. Wash the sweet potatoes well, then prick the skins several times with a fork. Place the sweet potatoes on a baking sheet or in a baking dish and bake for 60 minutes, or until soft and oozing from the fork holes.

While the sweet potatoes are baking, prepare the small batch of chili. Add the ground turkey and olive oil to a large pot. Sauté the turkey over medium heat. While the turkey is cooking, dice the yellow onion and mince the garlic. Add the onions and garlic to the pot and continue to sauté until the onions are soft and translucent.

Drain the beans and add them to the pot along with the diced tomatoes (with juices), tomato paste, chili powder, oregano, cumin, and water. Stir to combine. Allow the chili to come up to a simmer, then reduce the heat and let simmer until the sweet potatoes have finished baking, stirring occasionally. Taste and add salt to taste (about 1/2 tsp).

Once the sweet potatoes are finished baking, carefully slice each one open lengthwise and slightly mash the insides. Spoon about 3/4 cup chili over each potato, then top with 2 Tbsp shredded cheddar. Return the potatoes to the oven for a few minutes to melt the cheese. Top with cilantro or sliced green onions just before serving.

These Quinoa Stuffed Sweet Potatoes are filled with quinoa, kale, hazelnuts and topped with a creamy tahini dressing. Makes for a hearty main or side dish!

Quinoa Stuffed Sweet Potatoes

shallot (diced (or red onion))

garlic

kale

lemon (juiced)

hazelnuts (toasted)

Meanwhile, prepare the quinoa mixture by heating the oil in a saute pan over medium heat. Saute the garlic and shallot until fragrant, about 3 – 5 minutes. Add the cooked quinoa, hazelnuts and kale, drizzle with lemon juice to the pan and season with salt and pepper. Turn down to low and stir occasionally until the sweet potatoes are done.

Whisk together the tahini dressing ingredients and pour on top of sweet potatoes. Serve immediately and enjoy!

https://content.jwplatform.com/videos/qumtCMI7.mp4

This recipe for Mexican Quinoa Stuffed Sweet Potatoes is an amazing way to pack in a ton of plant-based protein in a tasty, gluten-free and simple meal!

Mexican Quinoa Stuffed Sweet Potatoes

red onion

chopped bell pepper

corn

black beans (drained & rinsed)

chili powder

cumin

smoked paprika

avocado (mashed)

Tahini

Hot sauce

cilantro

Preheat the oven to 400ºF. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 40 minutes.

Meanwhile, heat the oil in a large skillet. Add the onion and pepper and saute until tender, about 5 minutes.

Add corn, quinoa, black beans and spices and cook 2 - 3 more minutes.

When sweet potatoes are fork tender, remove from oven and let rest for 5 minutes. Slice in half and place each half on a plate. Top with quinoa mixture, avocado and a drizzle of both tahini and hot sauce. Finish with a sprinkle of cilantro and enjoy!

https://content.jwplatform.com/videos/ONwYr7Hp.mp4

Looking for an easy sweet potato recipe? This BBQ Chicken Twice-Baked Potatoes Recipe from Delish.com is the best.

BBQ Chicken Twice-Baked Potatoes

Kosher salt

black pepper

c. shredded rotisserie chicken

c. barbecue sauce,

garlic,

red onion, thinly sliced into quarter moons

jalapeño,

c. shredded smoked Gouda

This recipe works best when merging the video and written instructions. Easy and delicious.

The written recipe is excellent.  No need to add the other ingredients shown in the video. The smoked gouda is a big key to the taste.  Use two sweet potatoes as shown in picture versus the four called for in the recipe.

We love this recipe. I mixed roasted jalapeños in with the chicken instead of fresh and it was great.

Though it doesn’t match the video, this recipe is really tasty. A great way to use leftovers!

https://streaming.hearstdigitalstudios.com/manual_upload/57e00ccae694aa2fcb208a2a/mp4/BBQ_Sweet_Potatoes_FINAL_1474301149_4000_hd_v3.mp4

Barbecue Chicken Sweet Potatoes are twice baked, so you know they're amazing.

BBQ Stuffed Sweet Potatoes

These zesty Mexican Stuffed Sweet Potatoes pack tons of flavor into each bite. Filled with black beans, corn, and a tangy green sauce, they can easily be made ahead of time or enjoyed fresh for dinner.

Mexican Stuffed Sweet Potatoes

can fire roasted corn, drained

can black beans, drained and rinsed

lime juice

cilantro,

cayenne pepper, optional for heat

avocados

Preheat the oven to 400 degrees F and grease a large pan with olive oil. Clean and dry the sweet potatoes, then cut them in half, lengthwise.

Place them flesh side down on the greased pan, and bake for 25-35 minutes, until the potatoes are tender and shriveled.  How long they take will depend on their size.

For the sweet potatoes

In a large bowl, combine the fire roasted corn, black beans, red onion, lime juice, olive oil, cilantro, salt, black pepper and cayenne pepper. Taste and adjust if necessary by adding more salt, lime juice or pepper.

For the filling

In a blender or food processor, add the flesh of the avocados (remove the pit and skin), water, salt, lime juice and garlic. Blend until smooth, then add the cilantro and pulse until it leaves little flakes in the sauce, but do not completely blend.

For the sauce

When the sweet potatoes are tender, remove from the oven and flip flesh side up. Mash the inside of each potato a little bit, then add some of the filling to each one, about 3/4 cup each. Drizzle with green sauce, as desired, and serve with more limes, hot sauce, vegan sour cream or pickled red onions. Enjoy!

For serving

Healthy Southwest Stuffed Sweet Potatoes with Black Beans and Quinoa. A protein packed, delicious vegetarian recipe! Flavorful, not too spicy, and delicious!

Southwest Stuffed Sweet Potatoes with Black Beans and Quinoa

sweet potatoes (about 8 ounces each)

quinoa (or 1 cup leftover cooked quinoa)

red bell pepper (diced)

jalapeno (cored, seeded, and finely chopped)

garlic (minced (about 2 teaspoons))

(15-ounce) can low-sodium black beans (rinsed and drained)

Greek yogurt

lime juice (from about 1 lime)

Monterey jack, pepper jack, or cheddar cheese (divided)

salsa

Diced avocado (or guacamole)

Plain non-fat Greek yogurt (or sour cream)

Bake the sweet potatoes: Place a rack in the center of your oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil for easy cleanup. Scrub the sweet potatoes and pat dry. Prick the outsides all over with the tines of a fork. Place on the prepared baking sheet and bake until fork tender, about 45 minutes to 1 hour, depending on size. Remove from the oven and let rest until cool enough to handle. Leave the oven turned on.

Meanwhile, cook the quinoa according to package instructions. You should have about 1 cup cooked total. Set aside.

While the sweet potatoes bake and the quinoa cooks, prepare the filling. Heat the olive oil in a large, deep nonstick skillet over medium. Add the onion, bell pepper, jalapeno, and salt. Cook until the vegetables soften and the onion begins to brown, about 8 minutes. Add the garlic, chili powder, smoked paprika, and cumin. Stir to coat the vegetables in the spices, then cook until the spices are fragrant, about 30 seconds. Stir in the black beans and quinoa. Remove from the heat. Stir in the Greek yogurt, lime juice, and 1/2 cup cheese. Taste and adjust the seasonings as desired.

Once the baked sweet potatoes are cool enough to handle, make a slit in the top. With a fork, open the split and lightly fluff the insides to make space for the toppings. Place the sweet potatoes back on the baking sheet, then stuff with the quinoa–black bean mixture (you will have about 1/2 cup filling per potato). Sprinkle the remaining cheese over the top, then return the sweet potatoes to the oven. Cook until the filling is heated through and the cheese melts, about 5 minutes. Enjoy hot, sprinkled with toppings of choice.

These broccoli cheese stuffed sweet potatoes are an easy, healthy-ish weeknight dinner your whole family will love. Double this recipe to feed a crowd!

Broccoli Cheese Stuffed Sweet Potatoes

broccoli

white beans (1 1/2 cups cooked)

Monterrey Jack and cheddar blend shredded cheese (Mexican blend)

Prick the sweet potatoes with a fork. Place them in the oven and roast for 45 to 50 minutes, until tender, or slightly longer depending on the size of the potatoes.

Meanwhile, cut the broccoli into florets. Mince the garlic. In a large skillet, heat the olive oil, then add the garlic. Wait until the garlic sizzles, after about 30 seconds add the red pepper flakes, the broccoli, and a few pinches of kosher salt. Sauté the broccoli until bright green and tender, 5 to 7 minutes.

Drain and rinse the beans. In the bowl of a food processor, blend the beans, ¾ cup water, ½ cup shredded cheese, and the kosher salt. Taste, and add additional seasonings if necessary, or additional water to make the sauce more creamy. Add the broccoli to the cheese mixture.

After the sweet potatoes are baked, cut out the centers and remove some sweet potato (which can be saved and eaten later). Place the cheese and broccoli mixture into the hole in each potato, then top with additional shredded cheese. Place the potatoes back in the oven for a few minutes until the cheese is melted. Serve warm.

Stuffed Sweet Potatoes

butter

brown sugar

cinnamon

marshmallows

pecans (optional)

Preheat oven to 400 degrees. Mix together brown sugar, cinnamon and pecans and set aside. Wash potatoes and prick skin with a fork. Cook for one hour or until done, depending on the size of your potatoes.

Once done, remove and slice the center and open enough to get ingredients into the potato. Add a pat of butter and tablespoon of the mixture and then top with marshmallows.

Turn on broiler and put back in oven. Broil until marshmallows have browned on top. Don't walk away from oven. Serve immediately

This recipe is a gift for your body. It&#039;s full of protein and really gourmet! Roasted vegetables are always a hit, but it’s the sweet potato that really wins the prize. These Sweet Potatoes Stuffed with Spicy Chickpeas and Tahini are a complete and comforting meal.

Sweet Potatoes Stuffed with Spicy Chickpeas and Tahini

precooked chickpeas (or 1 can of chickpeas)

cherry tomatoes (cut in half)

green onions (finely chopped)

coriander

turmeric

paprika

maple syrup

Preheat

Prep Potatoes

Clean the sweet potatoes with a brush, then prick them with a fork. Place potatoes on a baking sheet lined with parchment paper.

Bake

Mix Filling

In a bowl, mix together chickpeas, tomatoes, green onions, and spices.

Make Sauce

Prepare the sauce. In a separate bowl, mix the tahini with lemon juice and maple syrup.

Cut Potatoes

Let the sweet potatoes cool for a few minutes, then cut them in half and mash the flesh a little bit.

Assemble

Stuff the sweet potatoes gently with the chickpea mixture and drizzle with tahini sauce.

A baked sweet potato recipe similar to sweet potato jackets stuffed with a savory combination of caramelized onions, brown rice, cranberry, pecans and bell peppers – all baked and finished with a balsamic maple glaze. These are twice baked sweet potatoes adapted to be vegan friendly, gluten free and perfect to be enjoyed for brunch, lunch, dinner, and even for Thanksgiving table or other holiday gatherings. Try these baked and stuffed sweet potatoes as the recipe suggests or feel free to customize it based on your ingredient preference.

Baked Sweet Potatoes Stuffed With Savory Filling (Vegan)

red bell pepper (chopped)

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Top 20 stuffed sweet potatoes recipes from across the web

The most viewed stuffed sweet potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed stuffed sweet potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine