Vegan Stuffed Sweet Potatoes
Easy, healthy and incredibly tasty, these savory vegan stuffed sweet potatoes are fantastic for dinner or meal prep! Featuring a baked sweet potato base that’s loaded up with veggies, walnut taco meat and guacamole, they make for the best meatless meal. Gluten free, dairy free and vegetarian.
Are you ready to rock some seriously delicious savory stuffed sweet potatoes?
Ones that are healthy, hearty and perfectly filling … and just jazzy enough to shake up that same old dinner routine?
Well then let’s get in the kitchen and make today’s recipe!
Because these vegan stuffed sweet potatoes are here to please.
Loaded with tender veggies, black beans and the most dreamy (and simple!) chorizo walnut taco meat, they are anything but boring.
ESPECIALLY when we finish em’ off with a generous dollop of guacamole. <— It’s dinnertime happiness.
Not to mention that they reheat beautifully, making them most excellent for meal prep OR for some darn good leftovers that actually make you look forward to lunch. Yes yes yes.
How To Make Vegan Stuffed Sweet Potatoes
So, let’s talk about how this easy dinner goes down.
Bake the sweet potatoes. First up, we’ll pop our sweet potatoes on a baking sheet and then stick in the oven for about 1 hour, or until a knife glides thru easily with no resistance.
Saute the veggies. Meanwhile, we’ll quickly cook up some onion, bell peppers, jalapeno and spices in a skillet until nice and tender, before stirring in some black beans.
Make the taco meat. Next, we’ll pulse together some raw walnuts, warm spices and tamari in a food processor until crumbly in texture, and then heat the mixture in a skillet until toasted and fragrant.
Assemble the potatoes. Finally, we’ll split open a potato, scoop in plenty of the veggie filling, sprinkle with a generous amount of the taco meat and finish with a good dollop of guacamole!
Tips & Tricks For These Loaded Vegan Sweet Potatoes
- First things first. The cook time for the sweet potatoes may vary slightly depending on their exact size. You want a sharp knife to glide easily into the center without any resistance. So adjust the time as needed.
- Now, I personally wouldn’t consider these sweet potatoes spicy, BUT if you are sensitive to spice, make sure that you remove all the seeds and membranes from the jalapeno.
- Please keep an eye on the walnut taco meat when you’re heating it in the skillet. You want it to be toasted and fragrant – not burnt! So don’t walk away.
- And finally, to keep this meal nice and quick for a weeknight dinner, bake the sweet potatoes in advance. Everything else comes together in about 30 minutes or less.
How To Store
Let the potatoes cool completely, then store assembled in an airtight container in the fridge (minus the guacamole). They’ll keep like this for about 4 days.
When ready to enjoy, reheat as desired then top with a dollop of the guac.
Additional Vegan Recipes You Might Enjoy
- Coconut Chickpea Curry
- Baked BBQ Tempeh Bowls
- Peanut Chickpea Sweet Potato Bowls
- Sweet Potato & Black Bean Enchilada Stir-Fry
- Kale and Quinoa Rainbow Salad
- Veggie Fajita Stuffed Spaghetti Squash
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the veggies:
- 4 medium sweet potatoes, pierced several times with a fork
- 2 tablespoons olive oil
- 1 large red onion, sliced
- 1 medium red bell pepper, sliced
- 1 medium orange bell pepper, sliced
- 1 medium jalapeno, seeded and sliced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon fine sea salt
- 1 (15 ounce) can black beans, drained and rinsed
For the walnut taco meat:*
- 2 cups raw walnuts
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- pinch of ground cinnamon
- 2 teaspoons low-sodium soy sauce or tamari
- 1 tablespoon olive oil
- guacamole, for serving
For the veggies:
- Preheat the oven to 400ºF.
- Place the sweet potatoes on a parchment lined baking sheet, then transfer to the oven and bake for about 1 hour, or until tender (a knife should glide easily into the center without resistance). Set aside to cool slightly.
- Meanwhile, after the potatoes have been baking for about 40 minutes, set a large skillet over medium heat. Add in the olive oil. When hot, add in the onion, peppers and jalapeno. Cook for about 7 to 9 minutes, or until tender to your liking.
- Stir in the garlic, cumin, chili powder and salt and cook for about 1 minute, until fragrant and toasted.
- Remove from the heat and stir in the black beans. Taste and adjust the seasonings as needed, then transfer the mixture to a medium bowl.
For the walnut taco meat:
- Add the walnuts, smoked paprika, cumin, chili powder, garlic powder, cinnamon and soy sauce to the bowl of a food processor. Pulse until the mixture is crumbly in texture (be careful not to go too far or it will turn into more of a paste!).
- Add the olive oil to the same large skillet you used for the veggies and set it over medium heat. When hot, add in the walnut mixture and cook, stirring frequently, for about 2 to 3 minutes, until toasted. Remove from the heat and stir in additional salt if needed.
- To serve, split open a sweet potato, then top with some of the veggie mixture, the taco meat and a dollop of guacamole.
*The walnut taco meat will make about double what you need for these potatoes. However I suggest making the full amount and using in other dishes. It’s fantastic in mexican inspired meals - try sprinkling over salads, using in tacos, breakfast burritos, etc. etc.!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 301 Total Fat: 18g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 0mg Sodium: 424mg Carbohydrates: 32g Fiber: 8g Sugar: 8g Protein: 8g