Easy Healthy Sweet Potato Recipes made with budget ingredients. These healthy recipes are quick, vegan, and delicious. Plus, they are packed with plant-based protein, and perfect for meal prep.
Make healthy chickpea salad-loaded sweet potatoes, or healthy tofu salad-loaded sweet potatoes in just 30 minutes. Both recipes can be made individually or together and prepped ahead of time for a quick weeknight dinner.
This was inspired by my Vegan Stuffed Sweet Potatoes recipe on this site, as well as this 20-minute grain-free Harvest Bowl on my site.
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👩🏼🌾 Ingredients
Chickpea Sweet Potatoes:
- Iceberg lettuce or romaine
- Radicchio
- Farro, quinoa, or rice
- Red onion
- Pepperoncini or banana peppers
- Nutritional yeast
- Maple syrup
- Fresh or dried herbs
- Lemon
- Dijon mustard
- Chickpeas
- Roasted sweet potatoes (see below)
Tofu Sweet Potatoes:
- Tofu
- Gochujang
- Tamari or soy sauce
- Lettuce Salad (ingredients shown above)
- Roasted sweet potatoes (see below)
For the Gochujang sauce:
- Gochujang
- Tahini
- Maple syrup
- Tamari or soy sauce
- Rice vinegar
🍠 Substitutions
- Tofu - use crumbled tempeh instead, or substitute the gochujang tofu with my Easy Tofu Meat (Ground Beef)
- Radicchio - use endive instead, or omit and add more crispy lettuce
- Salad dressing - use one of these salad dressing recipes instead
- Pepperoncini - use banana peppers, pickles, or olives, or omit them entirely
For more healthy sweet potato recipes, try this Chickpea and Sweet Potato Curry on my site, or this Healthy Sweet Potato Soup. See my Vegan Tofu Recipes page for more tofu topping ideas.
📖 How to Make Healthy Sweet Potato Recipes
For the full recipe with quantities, scroll down to the bottom of the post. This is an overview.
Bake the sweet potatoes: Either air fry them whole. Otherwise, slice them in half lengthwise. Drizzle them with olive oil and sprinkle with salt to taste. Rub the halves with the oil until evenly coated. Place them flesh-side down onto a large baking sheet. Bake them for about 30 minutes, or until the skins begin to look shriveled. Set aside to cool, flesh-side up.
Bake the chickpeas: Transfer the chickpeas to a large rimmed nonstick baking sheet. Toss them with a drizzle of olive oil and salt to taste (optional). Roast them with the sweet potatoes for about 20 minutes, or until lightly crispy, tossing halfway.
Grate the tofu using the largest holes of a box grater directly onto a large rimmed nonstick baking sheet. Add 3 tablespoons gochujang and 1 tablespoon tamari. Toss the tofu until evenly coated with the sauces. (Optional: Add a drizzle of olive oil and toss for crispier.)
Bake the tofu with the chickpeas and sweet potato for about 25 minutes, or until lightly browned, tossing every 10 minutes.
Mix the gochujang tahini sauce: Combine the tahini, 1 tablespoon tamari, 1 teaspoon gochujang, rice vinegar, and maple syrup in a small bowl. Set aside.
- Make the salad dressing: Mix the lemon juice, nutritional yeast, Dijon, maple syrup, and herbs in a medium bowl. Add water 1 teaspoon at a time until the desired taste and consistency.
- Make the salad: In a large bowl, combine the farro, radicchio, lettuce, pepperoncini, and red onion. Add the dressing and mix well to incorporate.
For Serving Healthy Sweet Potato Recipes:
Chickpea sweet potatoes: Top the sweet potatoes with the salad. Add chickpeas and drizzle with tahini.
Tofu sweet potatoes: Top the sweet potatoes with the salad. Add the baked tofu and drizzle with the gochujang sauce.
✔️ Expert Tips
- For crispy tofu and chickpeas: Spread them out on a large baking sheet and add a drizzle of oil so they brown evenly. Broil at the end for 1 to 2 minutes more.
- Roast the sweet potatoes ahead of time. Refrigerate in an airtight container for up to 4 days.
- Mix the baked tofu, chickpeas, and dressed salad for one protein-packed salad topping. Drizzle with the gochujang sauce for serving.
- Storage: Refrigerate the toppings and sweet potatoes separately for up to 4 days.
🙋🏽♀️ Recipe FAQs
Cut the radicchio in half, lengthwise. Cut out the core from both sides. Then slice the radicchio lengthwise into ¼-inch thick strips. Or remove the core and chop the leaves with a vegetable chopper. Repeat for the lettuce.
They are rich in vitamins, minerals, and fiber. Plus, they are also a good source of complex carbohydrates, which provide sustained energy, and they have a relatively low glycemic index compared to other starchy foods.
Additionally, sweet potatoes contain antioxidants that may help protect the body from oxidative stress and inflammation. However, like any food, moderation is key, and the overall healthiness of sweet potatoes depends on how they are prepared and consumed (e.g., baked, boiled, mashed, versus deep-fried or loaded with unhealthy toppings).
For a healthy snack, drizzle baked sweet potatoes with tahini and a dash of ground cloves and cinnamon. For a side dish, top with my Everything Cashew Sauce, 5-Minute Lemon Herb Tahini, or this deliciously creamy Easy Miso Tahini Dressing on my site.
🍽 Related Recipes
👩🏽🍳 Made This Recipe?
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I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.
Healthy Sweet Potatoes Recipe
Ingredients
For the salad dressing:
- 1 small lemon juice
- 2 tablespoons nutritional yeast
- 1 ½ tablespoons Dijon mustard plus more to taste
- 1 tablespoon maple syrup
- 1 tablespoon fresh herbs or 1 teaspoon dried
- Salt and pepper to taste
For the salad:
- ½ cup dry farro or quinoa or rice, cooked (or 1 ½ cups cooked grain) (optional)
- 1 head radicchio cored and chopped
- 1 medium head iceberg lettuce or 7 ounces romaine hearts, chopped
- 5 pepperoncini stemmed and sliced (jarred)
- ½ small red onion small dice or thinly sliced
For the Chickpea Sweet Potatoes:
- 3 small sweet potatoes
- 1 (15-ounce) can chickpeas rinsed, and drained or 1 ½ cups cooked
- Drizzle of tahini for serving
For the Tofu Sweet Potatoes:
- 3 small sweet potatoes
- 14 to 16 ounces extra firm tofu pressed, or super firm tofu
- 3 tablespoons plus 1 teaspoon gochujang
- 2 tablespoons tamari or soy sauce (preferably reduced sodium)
- 3 tablespoons tahini
- 2 teaspoons rice vinegar
- 1 teaspoon maple syrup
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EQUIPMENT
- Vegetable Chopper (paid affiliate-optional)
Instructions
- Preheat the oven to 400ºF.
- Bake the sweet potatoes: Slice the potatoes in half lengthwise. Drizzle them with olive oil and sprinkle with salt to taste. Rub the halves with the oil until evenly coated. Place them flesh-side down onto a large baking sheet. Bake them for about 30 minutes, or until the skins begin to look shriveled. Set aside to cool.
- For the chickpea sweet potato recipe: Transfer the chickpeas to a large rimmed nonstick baking sheet. Toss them with a drizzle of olive oil and salt to taste (optional). Roast them with the sweet potatoes for about 20 minutes, or until lightly crispy, tossing halfway.
- For the tofu sweet potato recipe: Grate the tofu using the largest holes of a box grater directly onto a large rimmed nonstick baking sheet. Add 3 tablespoons gochujang and 1 tablespoon tamari. Toss the tofu until evenly coated with the sauces. (Optional: Add a drizzle of olive oil and toss for crispier.) Bake the tofu with the chickpeas and sweet potato for about 25 minutes, or until lightly browned, tossing every 10 minutes.Mix the gochujang tahini sauce: Combine the tahini, 1 tablespoon tamari, 1 teaspoon gochujang, rice vinegar, and maple syrup in a small bowl. Set aside.
- Make the salad dressing: Mix the lemon juice, nutritional yeast, Dijon, maple syrup, and herbs in a medium bowl. Add water 1 teaspoon at a time until the desired taste and consistency.
- Make the salad: In a large bowl, combine the farro, radicchio, lettuce, pepperoncini, and red onion. Add the dressing and mix well to incorporate.
- For serving:Chickpea sweet potatoes: Top the sweet potatoes with the salad. Add chickpeas and drizzle with tahini.Tofu sweet potatoes: Top the sweet potatoes with the salad. Add the baked tofu and drizzle with the gochujang sauce.
Notes
- Roast the sweet potatoes ahead of time. Refrigerate in an airtight container for up to 5 days.
- Make the salad ahead and refrigerate for up to 5 days.
- Mix the baked tofu, chickpeas, and dressed salad for one protein-packed salad topping. Drizzle with the gochujang sauce for serving.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
A says
Great recipe.
But why are there so many google ads on your website pages. I counted 18. Too bombarding, unnecessary and makes me dislike your blog.
Nisha Melvani, RDN says
Thank you for letting me know. I appreciate your feedback. I have taken action to reduce this. I want you to enjoy your experience here.
Best,
Nisha
Sierro says
Are there any other seasonings you would recommend than gochujang for the tofu? Love this concept as a topper but not a huge fan of gochujang 🙂
Nisha Melvani, RDN says
Absolutely. You can try harissa paste, or I enjoy making a paste out of nutritional yeast, tamari, and garlic powder and rubbing it into the grated tofu. Or simply use a mix of dried spices such as paprika, garlic powder, chili powder, and tamari.
Ashley says
This was so yummy and flavorful!! Thank you!
Nisha Melvani, RDN says
I'm so glad you enjoyed it. Thank you for commenting.
Penny Wickman says
Unable to find grated tofu with gochujang for sweet potatoes
Thanks
Nisha Melvani, RDN says
Hi. It's down in the recipe card.https://cookingforpeanuts.com/healthy-sweet-potato-recipes/#recipe
Scroll to "For the Tofu: in the recipe.