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    Home » All Recipes

    Author: Donna | Published: Oct 19, 2021 | Modified: Nov 18, 2021

    Easy Quinoa Stuffed Sweet Potatoes (Vegan)

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    Stuffed sweet potato

    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.

    A hand holding a fork getting a spoonful of baked sweet potato and quinoa salad
    Loaded with veggies, this makes a great option for meatless Monday.

    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.
    Labelled ingredient shot of ingredients required for a vegan stuffed sweet potato
    A handful of basic ingredients make the base for this simple recipe. But feel free to add more if you want your stuffed sweet potato to take on a whole new level.

    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.

    Collage of the process required for making stuffed sweet potatoes: halve the sweet potato, roast, add the quinoa salad and drizzle on the dressing
    (1) Scrub the sweet potato, cut in half and place on a baking sheet.
    (2) Roast for about 20 minutes, until the flesh is fork tender.
    (3) Load in the quinoa salad ingredients.
    (4) Top with the dressing and serve.

    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.

    Simply:

    • 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.

    Storing Leftovers

    Leftovers can be stored in the fridge for up to 4 days.

    This meal does not freeze well, so freezing is not recommended.

    Overhead shot of cabbage and quinoa stuffed baked sweet potato served in a white plate
    Add as many of the salad ingredients as you see fit to make a beautiful dinner with pops of color.

    Assembly Tips

    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.

    Chopped tomatoes, parsley and red cabbage served up in individual bowls for a serve-yourself baked sweet potato
    Why not add all of the toppings to small bowls or a large bowl and let people load up their own baked sweet potato the way they like it?

    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.

    Vegan stuffed sweet potato stuffed with quinoa salad and drizzled with a tahini dressing
    If you love a creamy dressing be sure to make a double batch so you can drizzle to your hearts content.

    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
    A hand holding a fork getting a spoonful of baked sweet potato and quinoa salad
    The perfect bite.

    Happy Eating.

    xx

    Recipe

    oven roasted sweet potatoes stuffed with a quinoa and cabbage salad

    Easy Quinoa Stuffed Sweet Potatoes

    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.
    5 from 21 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Course Main Dish
    Cuisine Anytime
    Servings 2 serves
    Calories 489 kcal

    Ingredients
      

    • 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

    Dressing

    • 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
    Prevent your screen from going dark

    Instructions
     

    • 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.

    Notes

    Meal Prepping and Storage
    The sweet potato can be cooked and stored in the fridge until needed for about 4 days. 
    Simply reheat when needed.
    If you are not going to serve the stuffed sweet potato immediately, wait until the last minute to add the salad ingredients and the dressing to the top of the cooked sweet potato.
    This dish can be kept in the fridge for up to 4 days, do not freeze.

    Nutrition

    Calories: 489kcalCarbohydrates: 62gProtein: 11gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 11gSodium: 123mgPotassium: 1035mgFiber: 9gSugar: 16gVitamin A: 24722IUVitamin C: 33mgCalcium: 129mgIron: 4mg
    Keyword stuffed sweet potatoes, vegan stuffed sweet potatoes
    Tried this recipe?Leave a comment HERE and let us know how it was!

    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.

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    Reader Interactions

    Comments

    1. Helen says

      October 26, 2021 at 10:31 pm

      I'd never thought of stuffing a sweet potato- but loved these when we tried. One to repeat!

      Reply
    2. Sherry Ronning says

      October 24, 2021 at 1:39 pm

      Sweet Potatoes are my favorite and this recipe hit the spot!!

      Reply
      • Donna says

        October 24, 2021 at 3:34 pm

        Glad to hear it 🙂

        Reply
    3. Sachi says

      October 21, 2021 at 12:50 pm

      These hit the spot! I made extra to take to work with me.

      Reply
    4. Kathy Hester says

      October 21, 2021 at 12:27 pm

      Sweet potatoes for dinner sounds heavenly! I can't wait to try these <3

      Reply
    5. Jennifer says

      October 21, 2021 at 12:10 am

      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!

      Reply
    6. Mandy Applegate says

      October 20, 2021 at 10:27 pm

      These sweet potatoes were a real hit with my family, they loved the quinoa stuffing!

      Reply
    7. Anne says

      October 20, 2021 at 11:34 am

      Stuffed sweet peppers are one of my favorite quick lunches!

      Reply
    8. Aimee says

      October 20, 2021 at 12:40 am

      Delicious! Love the crunch of the cabbage with the sweet potato. The dressing is so tasty too.

      Reply
      • Donna says

        October 20, 2021 at 5:07 pm

        Gotta love that crunch!

        Reply
    9. Lynn Polito says

      October 19, 2021 at 10:25 pm

      Easy, tasty, and a crowd pleaser! Thanks for this recipe!

      Reply
    10. Cindy says

      October 19, 2021 at 2:58 pm

      Super easy and super tasty too!

      Reply

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    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

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