Vegan Stuffed Sweet Potatoes Recipe

Vegan high-protein Stuffed Sweet Potatoes with crispy roasted chickpeas and tempeh, massaged kale, and a creamy tahini dressing. Healthy, easy, and budget-friendly.

Loaded sweet potato with air fryer crispy tempeh and chickpeas, on a bed of massaged kale, with creamy tahini dressing in a white bowl.

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This is one of my favorite plant-based meals. The creamy, lightly mashed sweet potatoes, combined with the crispiness of the chickpeas and tempeh, and the mild nutty flavor of the dressing is incredible. Plus, it's packed with protein and nutrients and works well for meal prep.

This was inspired by my Harvest Bowl loaded sweet potatoes on this site, and also pairs well with this Creamy Dairy-Free Ranch Dressing if you are allergic to the sesame seeds in the tahini.

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👩🏼‍🌾 Ingredients
🍠 Substitutions
📖 How to Make Vegan Stuffed Sweet Potatoes
💡 Expert Tips
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe?
Vegan Stuffed Sweet Potatoes
💬 Comments

👩🏼‍🌾 Ingredients

Sweet potato, Lightlife tempeh, tahini, one lemon, one head garlic, ground cumin, garlic powder, paprika, chickpeas in a glass beaker, and kale on a gray tabletop.

Sweet potatoes are a rich source of fiber, vitamins and minerals like vitamin C and iron, and beta-carotene. You can either bake or air fry them for this recipe.
Tempeh is made with just three simple ingredients -organic soybeans, water, and organic brown rice. It is a super clean protein-packed ingredient, without fillers or processed ingredients.
Chickpeas are high in plant-based protein, fiber, and iron. Their high fiber content means that they make you feel full, helping you to avoid overeating.
Kale is a nutrition superstar, loaded with vitamins, minerals, and fiber. Plus, it holds up to creamy dressings much better than its leafy counterparts without becoming soggy.
Tahini is a paste made from sesame seeds and is a staple in many cuisines, especially in the Mediterranean and the Middle East. It's vegan, gluten-free, and has a mild nutty taste. Store-bought tahini is usually made from hulled sesame seeds. Tahini made from unhulled darker seeds tends to taste more bitter and doesn't get quite as smooth.

See the recipe card for quantities.

🍠 Substitutions

Sweet potatoes - this stuffed sweet potato recipe also works with Russet and Idaho potatoes
Kale - use arugula instead as desired
Tahini - substitute with almond butter, cashew butter, or SunButter
Seasonings - Use spices and herbs you have on hand. Smoked paprika, Italian seasoning, chili powder, and oregano are all good additions or substitutes.

Try this Easy Whole Roasted Cauliflower recipe for another roasted veggie dinner. Or my Best Edamame Salad for a protein-packed meal.

For more delicious and healthy veggie dinner combinations, visit my Veggie Bowl Recipes page on this site.

📖 How to Make Vegan Stuffed Sweet Potatoes

Four sweet potatoes rubbed with olive oil and poked with a fork on a white rimmed baking sheet.

Step 1. Scrub and dry the sweet potatoes. Add a drizzle of olive oil, and a dash of salt. Rub the skins until evenly coated with the oil. Use a fork to prick each one several times evenly. Bake or air fry the sweet potatoes until fork tender.

Chopped tempeh and chickpeas on a white rimmed baking sheet with olive oil and spices.

Step 2. Transfer the tempeh and chickpeas to a large rimmed baking sheet. Add the olive oil, garlic, paprika, and salt. Toss to coat. Bake with the potatoes for about 15 minutes, or until crispy and golden brown.

Tahini, garlic, water, cumin, and lemon juice in a white bowl.

Step 3. Add the tahini, cumin, salt, and lemon juice to a medium bowl. Grate or press the garlic into the bowl. Add the ice-cold water 1 tablespoon at a time until the desired consistency.

Chopped massaged kale leaves in a glass bowl.

Step 4. Transfer the kale to the bowl used for the potatoes. Add olive oil and salt and massage until just softened. Make Stuffed Sweet Potatoes: Layer the kale, place the chickpeas and tempeh on top, and drizzle with dressing.

💡 Expert Tips

Make this recipe in an air fryer to save time. See the recipe card below for details.
Thinner sweet potatoes cook more quickly than the wider ones. I typically choose longer and thinner ones when baking them whole.
Roast the chickpeas and tempeh on a large baking sheet in a single layer. Do not overcrowd them or they will not brown evenly.
Use chilled water for the dressing so the tahini does not become funky. Do not worry if it starts to separate. Continue whisking and it will come together and become creamy.
Storage: Refrigerate the components of these vegan stuffed sweet potatoes in separate airtight containers for up to 5 days.

🙋🏽‍♀️ Recipe FAQs

What can you put inside a stuffed sweet potato?

Try these Tofu Meat (Ground Beef) and Bean Curry toppings.

How long does it take to bake a sweet potato?

For whole baked sweet potatoes: 45 minutes to 1 hour at 400ºF; 1 hour to 1 hour 15 minutes at 350ºF; 1 ½ hours at 325ºF.

What is the healthiest way to cook sweet potatoes?

Boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable than other cooking methods such as baking or frying. Up to 92% of the nutrient can be retained by limiting the cooking time, such as boiling in a pot with a tightly covered lid for 20 minutes.