Stuffed Sweet Potatoes Two Ways

If you’re looking for a versatile, plant-based meal that’s both satisfying and packed with flavor, these stuffed sweet potatoes are the answer. We’re serving them up two ways—both vegan, but each with its own unique twist. One version is loaded with curry-spiced chickpeas, offering a warm, spiced flavor perfect for a cozy night in. The other features a fresh, Greek-inspired tzatziki made with dairy-free yogurt, bringing a cool and refreshing contrast to the sweetness of the potatoes. I’m obsessed!

Sweet Potatoes

Makes 4

Ingredients

4 organic sweet potatoes, poked with a fork

Directions

1. Preheat oven to 425
2. Poke holes in your sweet potatoes to ensure they roast evenly.
3. Roast sweet potatoes for anywhere from 50 minutes to 75 minutes depending on the size of your sweet potatoes. Mine were large so they had to go for 75! You can tell when they’re done by squeezing the sides – they should feel mushy.

Curry Spice Filling

Ingredients

1 1/2 cups roasted chickpeas (tossed in salt and pepper and roasted on 425 for 20 minutes/until crispy)
1/2 tsp curry powder
1 cup chopped kale
1/2 cup chopped cilantro

Turmeric Yogurt Sauce

3.5 oz cashew yogurt (unflavored)
1 tsp fresh lemon juice
1/2 tsp EVOO
1/2 glove garlic, minced
1/4 tsp turmeric or curry powder
1/4 tsp sea salt

Directions

1. Make the filling while the sweet potatoes are roasting! After the chickpeas have been roasted, toss them in the curry powder. Set aside.
2. Make the sauce by combining the yogurt, lemon juice, olive oil, garlic, turmeric, and salt. Chill until ready to use.
3. When the potatoes are done, scoop out some of the potato to make room for the filling. Add the kale, cilantro, and chickpeas and then drizzle with the turmeric sauce!
   

Greek Tzatziki Filling

Ingredients

1/2 cup cooked quinoa
1/2 cup finely chopped spinach
2 T crumbled vegan feta
2 T chopped red onion
1/2 tsp EVOO
1 tsp fresh lemon juice
1/4 clove garlic, minced
1/4 tsp salt
Freshly ground black pepper to taste

Tzatziki Sauce

1/2 cup finely diced cucumber
1 cup cashew yogurt
1 T fresh lemon juice
1/2 T EVOO
1 garlic clove, grated
1/4 tsp sea salt
1 T chopped fresh dill
1 T chopped fresh mint

Directions

1. Make the filling while the sweet potatoes roast! Mix together the quinoa, spinach, vegan feta, red onion, EVOO, lemon juice, garlic, salt, and pepper. Adjust seasonings to taste and chill until ready to use.
2. When the sweet potatoes are done, scoop out some of the inside to make room for the filling. Add in the quinoa mix and top with tzatziki sauce!