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.
Servings 4 servings
- 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
- Yellowbird Sauce (See Notes!)
- 2 Tbsps Dairy-free yogurt (I use So Delicious Dairy-Free)
- handful fresh parsley or cilantro
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.
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!
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.