Vegan quinoa stuffed sweet potatoes are a perfect gluten-free dinner idea to meal prep for the week. A delicious sweet potato filled with vegetables like spinach and peas, quinoa, and chickpeas makes for a simple and healthy weeknight dinner, or lunch for the next day!
Stuffed sweet potatoes are such a delicious, warm, and hearty meal that can be paired with a side dish like roasted veggies. Now that it’s spring time, I love slowly transitioning from hearty, warm meals to colder meals like salads. These stuffed sweet potatoes are a perfect balance because the quinoa can be eaten as a quinoa salad (I’ve posted the recipe on how to make this easy vegan chickpea quinoa salad, which makes great lunches!). Plus, having stuffed sweet potatoes is a great way to get out of a recipe rut and make something a little more fancier looking, with all the flavour you want.
Ingredients to make your vegan quinoa stuffed sweet potatoes
- easy vegan chickpea quinoa salad. This will be the stuffing for your sweet potatoes. I’ve posted the full recipe for this quinoa salad, since it’s also delicious to enjoy without the sweet potato!
- Sweet Potatoes. The star of this recipe! They bring out a delicious sweetness mixed with the savoury quinoa. Mixed together, this recipe is *chef’s kiss*.
- Salt. The main some spices will be in the quinoa mixture, which is listed in the quinoa salad recipe on my blog. For the sweet potato itself, I added some salt on the base so it had some flavour.
- Vegan Cheese. I love using Nafsika’s garden shredded mozzarella cheese!* It’s local to me and their cheese is absolutely delicious. It adds such a nice flavour to these stuffed sweet potatoes when sprinkled on top.
- Spicy Garlic Aioli Sauce. I make my spicy sauce with a mix of 2 tbsp vegan mayo, 1/2 tbsp Peri Peri sauce, and 2 cloves of minced garlic. It is SO delicious and pairs so well with these stuffed sweet potatoes.
Tips to make your quinoa stuffed sweet potatoes
- Pierce raw, whole sweet potatoes with a fork before cooking. You need to cook your whole sweet potato in the oven before cutting in half and scooping out the inside. Piercing the sweet potato with a fork will allow the middle to cook completely so that it will be soft and tender on the inside.
- Choose potatoes that are not too wide. If your potatoes are large in width, it will take much longer for the middle of the potato to cook. Longer and thinner potatoes are ideal for this recipe.
- Once potatoes are roasted, sliced in half, and stuffed, place back in the oven. This will allow the cheese on top to get extra crispy and toast the quinoa.
How to store your vegan quinoa stuffed sweet potatoes
Place your stuffed sweet potatoes in an airtight container. These potatoes will last for about 5-6 days in the fridge. I would not recommend freezing since they will lose their freshness and may not taste as good as enjoying it within the week.
If you enjoyed this recipe, please let me a review! If you want other delicious vegan dinner ideas or side dishes, try my oven-roasted acorn squash! It would also pair well with these stuffed sweet potatoes.
Vegan Quinoa Stuffed Sweet Potatoes
- 4 sweet potatoes
- 3-4 tbsp chickpea quinoa salad, scooped into each sweet potato half (recipe in another blog post)
- salt, to taste
- shredded vegan cheese, to top (optional)
- vegan spicy garlic aioli, to top (optional)
- Preheat oven to 400°F.
- Wash and dry 4 small/medium sweet potatoes. Take a fork and pierce holes all around potato to ensure the inside cooks well.
- Place pierced sweet potatoes on a lined cooking tray, and let cook for 1 hour at 400°F. (if your potatoes are very large and are not fully cooked after 1 hour, add another 30 minutes to the time).
- Prepare easy vegan chickpea quinoa salad stuffing while sweet potatoes are cooking.
- Remove sweet potatoes from oven and let cool for 10-15 minutes before cutting in half, lengthwise.
- Use a tablespoon to scoop inside of sweet potato halves. Do not completely remove all of the sweet potato inside; ensure there is a 1/2-1 inch layer of sweet potato.
- Place sweet potatoes back on cooking tray, sprinkle with salt, and add spoonfuls of your chickpea quinoa mixture on top.
- Top quinoa mixture with vegan cheese, and put back in oven at 375°F for 10 minutes.
- After 10 minutes, put oven on broil (500°F) for 1-2 minutes to make the cheese extra crispy. Watch them so they don't burn!
- Once cooked, remove from oven and let cool for 5-10 minutes before enjoying.
*Note: I am not sponsored by Nafsika’s Garden to talk about their cheese. I genuinely love their products and want to share with you all!
**I am an amazon affiliate partner, and any purchase you make on this post makes me earn a commission. Thank you for your support!**