These easy quinoa stuffed sweet potatoes are the perfect mid-week meal to get you loaded up with all the veggies. You can batch cook the sweet potatoes and simply load on the toppings when it comes time to eat. Leftovers make for a fantastic packed lunch for the next day which is always a bonus. Naturally vegan, gluten-free, and dairy-free.
Easy Stuffed Sweet Potatoes
These simple stuffed sweet potatoes make the perfect veggie-loaded midweek meal for the whole family.
A great way to get a great big serve of goodness into everyone's belly.
Why not set up the kitchen table with these simple ingredients in a serve-yourself style taco night type set-up and let everyone build their own stuffed sweet potato to their liking?
You are going to need:
- sweet potatoes: I like to do one medium-sized sweet potato for each person eating. If you are serving up to kids, why not choose a smaller sized sweet potato so they still have an individual serving;
- olive oil; you can always sub in coconut oil if prefered;
- quinoa: you can go for white quinoa or a tri-color blend depending on what you have on hand;
- cherry tomatoes: I love using a variety of colors to really make the color of this dish pop, but regular cherry tomatoes are just as delicious. No cherry tomatoes? That's fine, just chop up a normal tomato and you are good to go;
- red cabbage: this adds nutrients and a gorgeous color to your stuffed sweet potato. You can always sub in a thinly sliced green cabbage if that is what you have;
- tahini: this can be found in the health food section of most well-stocked grocery stores;
- maple syrup: use pure maple syrup, not maple flavored syrup. You can also sub in some honey if you do not need the meal to be vegan;
- red wine vinegar: this can be found in the section where you would normally find other vinegars. You can sub in some apple cider vinegar if that is what you have.
Depending on personal preferences you can also add some optional extras like crumbled feta cheese (or vegan alternative) for some creaminess, fresh cilantro/coriander, chickpeas, black beans or your protein of choice, and of course chili flakes or sriracha or hot sauce for a bit of a kick.
How To Make Stuffed Sweet Potatoes
These savory stuffed sweet potatoes are so easy to put together.
We are basically going to cut the sweet potato in half, drizzle with oil (or coconut oil) pop on a baking sheet, and bake until the insides are fork tender and soft enough to be scooped out and mashed.
While the sweet potatoes are baking, mix all of the ingredients for the 'salad' part of the meal in a large bowl, and then drizzle the homemade dressing on top.
Give everything a good stir, crush the flesh of the sweet potato and scoop a healthy serving of the salad on top.
Add your optional extra toppings and you are good to go.
If you are not going to serve the stuffed sweet potatoes immediately, wait until the last minute to add the salad ingredients and dressing on top.
Meal Prep Tips and Storing Leftovers
Another bonus of this meal is that it can easily be meal prepped ahead of time and served up on a busy night or after a long day.
- roast the sweet potatoes as per the recipe card;
- make up the quinoa salad and store in an airtight container in the fridge;
- make up the dressing and store in a glass jar in the fridge.
When it comes to dinner time, simply reheat the cooked sweet potato, crush the flesh inside the sweet potato skins, load up the salad and you are good to go.
If you are packing for lunch at work etc, pack the sweet potato and the quinoa salad separately, and simply put everything together when it comes to time to eat.
Leftovers can be stored in the fridge for up to 4 days.
This meal does not freeze well, so freezing is not recommended.
Obviously, we all have different ways of eating, so feel free to make these stuffed sweet potatoes work for you.
Tip: stuffing sweet potatoes with your favorite toppings is a great way to empty out the fridge at the end of the day.
Try adding some of these to change things up:
- thinly sliced bell peppers;
- sour cream or a dollop of Greek yogurt on top for some creaminess;
- a squeeze of lime juice;
- chili powder;
- hot sauce;
- load up on fresh herbs like extra parsley or coriander;
- crispy bacon;
- finely chopped red onion.
There are so many amazing ways to make this healthy dinner suit you and yours, and you will have a new favorite way of eating sweet potatoes in no time.
What To Serve With Loaded Sweet Potatoes
The best thing about this loaded sweet potato is that you can add as much quinoa salad as you want on top, which makes it a super filling and satisfying meal all by itself.
If you do want to change things up a bit, or you are serving someone that likes to add more protein to their meals, then consider pairing with:
- Homemade Rotisserie Chicken (or store-bought if that's what you have);
- Grilled chicken breasts;
- Grilled fish;
- Add a healthy serving of chickpeas or black beans (I would make an extra batch of the dressing and mix the chickpeas with that to give them a great pop of flavor);
- Grilled tofu.
Tip: if you prefer to serve up your stuffed sweet potatoes as a side dish, then use smaller sweet potatoes for individual serving sizes.
Feel free to change this super versatile sweet potato recipe to match your dietary and taste requirements.
Need More Veggie-Centric Healthy Meals?
If you like to have a few veggie-loaded dinner ideas in regular rotation throughout the week then check out these other favorite recipes from the site:
- Healthy Gluten-Free Zucchini Slice Recipe
- Easy Broccoli and Cheddar Rainbow Veggie Slice
- Instant Pot Broccoli Cheese Soup in Under 20 Minutes
- Zucchini Cilantro and Lime Udon Noodle Bowl
- Nut Roast from Splash of Taste
Easy Quinoa Stuffed Sweet Potatoes
- 1 large sweet potato cut in half
- 1 tablespoon olive oil
- ½ cup cooked quinoa (cook according to package directions)
- 10 cherry tomatoes cut in half
- ⅓ cup grated red cabbage
- fresh parsley to garnish
- salt and pepper to taste
- ¼ cup tahini (stirred to incorporate oil)
- 1 tablespoon maple syrup or honey if not vegan
- 1 teaspoon red wine vinegar (sub with apple cider vinegar)
- 3 tablespoons water
- Preheat the oven to 375°F (190C)
- Clean the sweet potatoes with a brush. Cut in half and put on a parchment paper lined baking sheet. Brush the sweet potato halves with olive oil, and season with salt and pepper to taste. Pop in the preheated oven.
- Cook for about 20 minutes. The sweet potatoes should be tender when you prick them with a fork.
- In a large bowl combine the cooked quinoa, chopped cherry tomatoes, and grated red cabbage. Alternatively, if you plan for people to serve their own toppings, arrange these ingredients in small bowls ready for serving.
- Meanwhile, in a glass jar with a lid, add all of the dressing ingredients, and shake until combined and the dressing has a smooth texture. Add more water if needed.
- Once cooked, take the sweet potatoes out of the oven, crush the flesh of the sweet potato with a fork.
- Add a scoop of the quinoa mixture on top of the sweet potato and drizzle the dressing on top, garnish with fresh parsley, season to taste and serve immediately.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I'd never thought of stuffing a sweet potato- but loved these when we tried. One to repeat!
Sherry Ronning says
Sweet Potatoes are my favorite and this recipe hit the spot!!
Glad to hear it 🙂
These hit the spot! I made extra to take to work with me.
Kathy Hester says
Sweet potatoes for dinner sounds heavenly! I can't wait to try these <3
What a creative recipe! I had sweet potatoes to use up and give this a whirl and wow! I'll be making it again for sure!
Mandy Applegate says
These sweet potatoes were a real hit with my family, they loved the quinoa stuffing!
Stuffed sweet peppers are one of my favorite quick lunches!
Delicious! Love the crunch of the cabbage with the sweet potato. The dressing is so tasty too.
Gotta love that crunch!
Lynn Polito says
Easy, tasty, and a crowd pleaser! Thanks for this recipe!
Super easy and super tasty too!