Healthy Vegan Stuffed Sweet Potatoes

These Healthy Vegan Stuffed Sweet Potatoes are the epitome of a delicious savory meal for Valentine’s or Galentine’s Day. These Vegan + GF stuffed sweet potatoes are tender, perfectly filled with roasted cajun chickpeas, kale, and topped with yogurt. Best enjoyed for breakfast, lunch, or dinner.

Healthy Vegan Stuffed Sweet Potatoes

Sponsored Post: This post is sponsored by Yellowbird Foods but the content and opinions expressed are all based on my genuine love for this brand and are my own. Thanks so much for supporting the brands I love.

YUM! This is the short three-letter word that perfectly describes this recipe. It’s just GOOD, y’all. There aren’t many words to describe them to be honest.

But in all honesty, I wanted to create a nice Valentine’s Day dish that wasn’t sweet.

If you’ve been an avid reader of Orchids + Sweet Tea, then you might’ve come across the sweet recipes that I’ve created previously which are perfect for that special someone.

Need Other Valentine’s Day-inspired Recipes?

These Valentine’s Day Lemon Cupcakes are melt in your mouth cupcakes that will be the perfect surprise sweet treat for your loved one. 

These Mini Chocolate Brownie Bundt Cakes are the perfect sweet treat for Valentine’s Day! They are incredibly moist, fluffy, and most certainly for the absolute chocolate lover. 

These Not So Classic New York-Style Cheesecake Bites are the best rendition of an old-time favorite with a real twist! 

These Fluffy Vegan Oatmeal Whole Wheat Pancakes are the perfect way and healthy way to kick start your day! Completely fluffy and oil-free, these pancakes are truly irresistible.

Healthy Vegan Stuffed Sweet Potatoes

These Strawberry Cream Cheese Breakfast Scones will surely bring forth some sort of brightness to your day. This recipe boasts a fresh strawberry and cream cheese filling that is wrapped together well by a flaky, buttery crust and a vanilla cinnamon glaze that will have you licking your fingers for more.

This Vegan Chocolate Cake + Chocolate Buttercream is a healthier option to the decadent classic—Chocolate Cake! 

There’s nothing like a bite of this velvety and creamy Mango Cheesecake + Chocolate Graham Cracker Crust. Unlike the traditional cheesecake, these bites are the perfect spin on flavor meets bite-sized goodness!

OK, so let’s talk about this recipe for a sec!

Thankfully, my friends at Yellowbird Foods loved my brand and mission so much that they sent me an entire line of their amazing sauces!

Who Are They? What’s So Great About This Brand?

Firstly, I want to start by saying that I’ve always been a true fan of Yellowbird sauces! I often purchase them from Thrive Market or my local Organic Grocer.

Secondly, not only are their sauces amazing, but their mission is also.

Yellowbird Foods stands behind supporting farmers and they ensure that this is done by outsourcing 100% organic and direct trade.

In addition, these sauces are all made from farm-fresh fruits and veggies! Yup. No fake fillers ingredients and entirely Vegan-friendly!

Trust me, they have an array of flavors which will leave you FULLY satisfied in the sauce department! Those flavors include: Ghost Pepper, Habanero (my fave!), Blue Agave, Serrano, and Jalapeño.

Healthy Vegan Stuffed Sweet Potatoes

WHAT YOU’LL LOVE MOST ABOUT THIS RECIPE:

It’s SUPER EASY to make.

Velvety texture. Soft. Tender.

Bold flavors—Sweet + Spicy go so well together!

Just ONE bowl required.

Chickpeas are just so delicious!

Completely Gluten-Free and Vegan.

Great healthy option for breakfast, brunch, lunch, or dinner.

Twice baked potatoes are THE BEST!

And just absolutely wholesome and perfect for any kind of weather.

Healthy Vegan Stuffed Sweet Potatoes

If you’re completely stumped or have no idea how to even fully transition into a Vegan diet, then you should check out our article on How to Best Transition into a Plant-Based or Vegan Diet.

I delve into the differences between both diets and easy steps to help you best transition without relapsing back into a regular diet. It’s definitely about making progress and not going completely ‘cold turkey’.

Of course, you can always sign up to our weekly Newsletter so that you receive a FREE Vegan Substitute Guide which lists a ton of awesome options for diary, meat, and so on.

Awesome Meat Substitutes to Try This Year is all about finding out the various ways that you can substitute meat on those days where you just feel like giving your usual eating habits a break or for those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate in your diet. Plant Protein–the latest trend that has been transforming since 2018 into a year of “no-meat” is just one of the many ways that you can say ‘yes’ to eating a whole diet and ‘no’ to eating meat if desired.

HEALTH BENEFITS OF CHICKPEA?

For those of you who aren’t aware, another name for Chickpeas are Garbanzo Beans. Despite the most recent craze, chickpeas have been around for thousand of years and originate from the Middle East.

Chickpeas have such a great texture and nutty flavor, which allows them to successfully pair well with a lot of other ingredients, especially in vegan and/or vegetarian recipes.

When it comes to the health benefits of Chickpea, here a few awesome reasons why you should probably add this simple ingredient to your diet more often:

  • Packed with Nutrients + have a moderate amount of calories!
  • Rich in Plant-Based Proteins!
  • Support Blood Sugar Control.
  • Full of Fiber + might aide digestion.
  • May protect against Chronic Diseases (such as heart Disease, Cancer, Diabetes, etc.)
  • May Help keep your appetite under control (Think about how protein + fiber helps to slow down digestion, therefore keeping you full longer!).
Healthy Vegan Stuffed Sweet Potatoes

Let’s dig our forks right into this recipe, shall we?

To begin, thoroughly rinse the outside of your potatoes off with warm water and then pat dry. Slice them in halves and poke each potato with a few small holes (to ensure that the inside cooks more quickly + evenly) and coat them fully with extra virgin olive oil or grapeseed oil.

Place on a baking sheet and bake for about 35-40 minutes at 400 degrees Fahrenheit, until sweet potatoes are tender once pressed down slightly.

Meanwhile, roast the chickpea as well.

For Roasted Cajun Chickpeas: 

Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. In a medium bowl, add chickpea and seasonings, stirring them together until well coated.

Add chickpeas to baking sheet and bake for 15-20 minutes, tossing them mid-way until golden brown and crisp. 

Remove from oven and set aside.

Assembly:

Once done, remove sweet potatoes from the oven and let them cool for a few minutes until you are able to remove 3/4 of the insides of the sweet potatoes and mash them together in a small bowl. Once fully mashed, season with salt + pepper to taste and set aside.

Spoon the insides back into each sweet potato cavity and top with kale, then roasted chickpeas. Drizzle with a little olive oil.

Place assembled sweet potato boats back into the oven for another 5-10 minutes on 400 degrees Fahrenheit. Remove from oven again.

Drizzle with your favorite sauce (I love Yellowbird Sauces) for an extra bang (optional), a scoop of dairy-free yogurt, and garnish with dried parsley or cilantro and Wallah!

Bon Appetit!

MADE OUR RECIPE(S)?

If you choose to make this Healthy Vegan Stuffed Sweet Potatoes recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Healthy Vegan Stuffed Sweet Potatoes
Healthy Vegan Stuffed Sweet Potatoes

Healthy Vegan Stuffed Sweet Potatoes

Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
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Ingredients

  • 2 Medium organic sweet potatoes
  • 2 Tbsps extra virgin olive or grapeseed oil (I use California Farms)
  • sea salt + black pepper, to taste
  • 2 cups organic kale, de-stemmed + rinsed

Roasted Cajun Chickpeas:

  • 1 (15 oz.) can chickpeas, drained + rinsed
  • 2 Tbsps garlic powder
  • 2 Tbsps Italian seasoning
  • 2 Tbsps smoked paprika
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 Tbsp cayenne pepper
  • 1 Tbsp dried thyme
  • 1 Tbsp onion powder

Topping:

  • Yellowbird Sauce (See Notes!)
  • 2 Tbsps Dairy-free yogurt (I use So Delicious Dairy-Free)
  • handful fresh parsley or cilantro

Instructions

  • To begin, thoroughly rinse the outside of your potatoes off with warm water and then pat dry. Slice them in halves and poke each potato with a few small holes (to ensure that the inside cooks more quickly + evenly) and coat them fully with extra virgin olive oil or grapeseed oil.
  • Place on a baking sheet and bake for about 35-40 minutes at 400 degrees Fahrenheit, until sweet potatoes are tender once pressed down slightly.
  • Meanwhile, roast the chickpea as well.

For Roasted Cajun Chickpeas: 

  • Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. In a medium bowl, add chickpea and seasonings, stirring them together until well coated.
  • Add chickpeas to baking sheet and bake for 15-20 minutes, tossing them mid-way until golden brown and crisp. 
  • Remove from oven and set aside.

Assembly:

  • Once done, remove sweet potatoes from the oven and let them cool for a few minutes until you are able to remove 3/4 of the insides of the sweet potatoes and mash them together in a small bowl. Once fully mashed, season with salt + pepper to taste and set aside.
  • Spoon the insides back into each sweet potato cavity and top with kale, then roasted chickpeas. Drizzle with a little olive oil.
  • Place assembled sweet potato boats back into the oven for another 5-10 minutes on 400 degrees Fahrenheit. Remove from oven again.
  • Drizzle with your favorite sauce (I love Yellowbird Sauces) for an extra bang (optional), a scoop of dairy-free yogurt, and garnish with dried parsley or cilantro and Wallah!
  • Bon Appetit!

Tips & Tricks

YELLOWBIRD SAUCE: To purchase the sauce mentioned throughout this recipe, see the array of sauces on their site. 
MAKE AHEAD: To make these stuffed sweet potatoes before you’re ready to use them, simply follow all steps except for the SECOND BAKE. Once stuffed, wrap the potatoes individually into foil and refrigerate until ready to serve. When ready, follow the step of drizzling the oil lightly over them and re-heat the sweet potatoes for a bit longer, about 20 minutes or so.
STORAGE: Leftovers can be kept in an air-tight container in the refrigerator for 3-4 days. Re-heat when ready to serve.

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Healthy Vegan Stuffed Sweet Potatoes.

ORCHIDS + SWEET TEA

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  1. These are delicious! Sweet potatoes are one of my favorite foods. I love the flavor contrast of the spicy chickpeas with the sweet potato! I also really appreciate how you make vegan foods accessible for someone like me- one who just likes to dabble in veganism and vegetarianism! Sometimes I find vegan recipes intimidating (or they just don’t sound very good, to be honest!). I’ve really enjoyed your recipes!

    • Hi! I’m so glad that you’ve been enjoying them! Thanks so much for choosing to make my recipes! 🙂