Vegan Quinoa Stuffed Sweet Potatoes (GF) (Edit recipe)

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These vegan quinoa stuffed sweet potatoes are a delicious and easy weeknight meal. You can meal prep these for the week, or enjoy them for lunch the next day! Get in your daily dose of vegan protein from the quinoa and black beans, stuffed in a delicious sweet potato!

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PREP TIME

15 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 8

Ingredients

4 Sweet Potato
3-4 Tbsp Vegan Quinoa Black Bean Salad (click for recipe), black bean quinoa salad (scooped into each half (recipe in another blog post))
Salt, (to taste)
Vegan Shredded Mozzarella, or other shredded vegan cheese, to top (optional)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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 45 minutes to 1 hour at 400°F. (Make sure to check your potatoes after 45 minutes and poke them with a fork to see if it goes through. If not, leave potatoes in for another 15-20 minutes).
Prepare easy vegan black bean quinoa salad stuffing while sweet potatoes are cooking.
Remove sweet potatoes from the oven and let cool for 10-15 minutes before cutting in half, lengthwise.
Use a tablespoon to scoop out some of the sweet potato and mix it in your quinoa salad. 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 the cooking tray, sprinkle with salt, and add spoonfuls of your black bean quinoa mixture on top.
Top stuffed sweet potatoes with vegan cheese, and put back in the oven at 350°F for 15 minutes.
After 15 minutes, put the 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 the oven and let cool for 5-10 minutes before enjoying.
Drizzle with vegan spicy garlic aioli if desired!

Notes

How to store: Place stuffed sweet potatoes in an airtight container in the fridge for up to 5-6 days. Freeze for up to one month.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	90
Fat:	0 g
Carbohydrates:	21 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	36 mg
Fiber:	4 g
Sugars:	7 g
Calculated per serving.