Vegan Stuffed Sweet Potatoes
Vegan high-protein Stuffed Sweet Potatoes with crispy roasted chickpeas and tempeh, massaged kale, and creamy tahini dressing. Healthy, easy, and budget-friendly.
Servings: 5 people
Calories: 591kcal
Ingredients
- 8 ounces tempeh cut into ½-inch cubes
- 15 ounces chickpeas drained and rinsed (1 ½ cups cooked)
- Drizzle of olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt to taste
- 3 medium sweet potatoes*
- 1 small bunch kale tough stems removed, leaves roughly chopped
For the tahini dressing:
- ¾ cup tahini
- ¼ teaspoon ground cumin
- ¼ teaspoon salt or to taste
- 1 medium lemon juice
- 2 cloves garlic
- ½ cup ice-cold water plus more as needed
Instructions
- Preheat the oven to 425ºF.
- Prepare sweet potatoes: Scrub and dry the sweet potatoes before placing them in a large bowl. 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. This allows the steam to escape.
- Roast sweet potatoes: Place the potatoes on a baking sheet in a single layer, leaving space between them. Bake for 40 minutes, flipping halfway. Check for doneness by squeezing one of the potatoes in an oven mitt-protected hand and inserting a sharp knife into the center. They should feel quite soft, and the knife should glide all the way through without resistance. If not, cook until tender. Set aside to cool until they can be handled comfortably.
- Chickpeas and tempeh: (Optional: Rub the chickpeas between the layers of a kitchen or paper towel. This gets them extra crispy.) Transfer the tempeh and chickpeas to a large rimmed baking sheet. Add the olive oil, garlic, paprika, and salt. Toss to coat. Bake them with the potatoes for about 15 minutes, or until crispy and golden brown, tossing halfway.
- Kale: Transfer the kale to the bowl used for the potatoes. Add olive oil and salt, and massage until just softened.
- Dressing: 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.
- For serving: Slice the sweet potatoes open. Fluff the inside with a fork. Then top with kale, chickpeas, tempeh, and the desired amount of dressing.
Notes
- To speed up this recipe, you can air fry the sweet potatoes as well as the chickpeas and tempeh.
- 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.
- Refrigerate the components of these stuffed sweet potatoes in separate airtight containers for up to 5 days.
Nutrition
Calories: 591kcal | Carbohydrates: 67g | Protein: 26g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Sodium: 112mg | Potassium: 1193mg | Fiber: 14g | Sugar: 11g | Vitamin A: 21919IU | Vitamin C: 43mg | Calcium: 259mg | Iron: 7mg