Enjoy a quick and satisfying plant-based dinner with these vegan stuffed sweet potatoes, loaded with roasted broccoli, kale, and chickpeas, finished with a bright green tahini sauce.
Vegan Stuffed Sweet Potatoes with Roasted Broccoli & Tahini Sauce 🥔🌿
If you’re looking for an easy, wholesome plant-based dinner, these vegan stuffed sweet potatoes are a reliable go-to. Sweet potatoes are baked until tender and lightly caramelized, then split and filled with roasted broccoli and kale before being finished with a vibrant green tahini sauce.
Made with simple, whole ingredients and minimal hands-on time, this is an easy vegan recipe that works perfectly for busy weeknights. Serve the potatoes on their own for a satisfying main, or pair them with a simple salad or for a more substantial dinner.
Why You’ll Love These Vegan Stuffed Sweet Potatoes ✨
- Flavor-packed and satisfying – Roasted broccoli and kale bring heartiness and savory depth, while optional roasted chickpeas add protein and crunch.
- Flexible and customizable – Swap the greens, add beans or seeds, or change the sauce for endless variations.
- Quick and simple – Minimal hands-on time makes this an easy plant-based dinner for busy weeknights.
- Naturally gluten-free and vegan – Perfect for a variety of dietary preferences.
- Bright and fresh – The green tahini sauce adds a zesty, herb-forward finish that makes these stuffed sweet potatoes feel elevated and special.
Ingredients for Vegan Stuffed Sweet Potatoes 🥔🌿
- Sweet potatoes – Choose small to medium sweet potatoes that are similar in size so they bake evenly and are easy to stuff.
- Fresh herbs (parsley and cilantro) – These form the base of the green tahini sauce, adding freshness and balance.
- Tahini – Use a smooth, pourable tahini for the best sauce texture.
- Fresh lemon juice – Brightens the sauce and balances richness.
- Garlic – Adds depth without overpowering the herbs.
- Fine sea salt – Enhances natural sweetness and flavors.
- Extra-virgin olive oil – Used for roasting vegetables and blending into the sauce.
- Broccoli – Cut into small florets for even roasting.
- Kale – Sturdy and crisp-tender when roasted.
- Optional protein boost: chickpeas – Roasted chickpeas add crunch, flavor, and make the dish more filling. Roast your own while the broccoli is roasting or use store-bought.
How to Make Vegan Stuffed Sweet Potatoes 👩🍳
1. Bake the Sweet Potatoes
Place sweet potatoes directly on a rack or baking sheet and bake until tender. Set aside.
2. Make the Green Tahini Sauce
Blend parsley, cilantro, tahini, lemon juice, garlic, salt, and olive oil until smooth, adding water as needed. Taste and adjust seasoning.
3. Roast the Broccoli and Kale
Toss with olive oil and salt, spread in a single layer, and roast until broccoli is tender and kale has crisp edges.
4. (Optional): Roast the Chickpeas
Toss chickpeas with olive oil and salt. Roast until golden and crisp.
5. Stuff the Sweet Potatoes
Slice each sweet potato down the center and fluff the flesh. Spoon roasted broccoli and kale over the top and sprinkle roasted chickpeas if using.
6. Finish and Serve
Drizzle generously with green tahini sauce and serve warm or at room temperature.
Tips & Variations for Vegan Stuffed Sweet Potatoes 🌱
- Swap the greens – Spinach, Swiss chard, or thinly sliced Brussels sprouts work well.
- Change the sauce – Lemon tahini or miso tahini, vary the flavor.
- Add heat or flavor – Chili flakes or a squeeze of lemon juice elevate the dish.
- Protein boost – Roasted chickpeas, white beans, or toasted seeds make this a more filling, protein-rich vegan stuffed sweet potatoes dinner.
Frequently Asked Questions About Vegan Stuffed Sweet Potatoes 🌿
1. Can I add protein to these vegan stuffed sweet potatoes?
Yes! Roasted chickpeas, white beans, or toasted seeds make this dish more filling and protein-rich while keeping it plant-based.
2. What vegetables work best for stuffing?
Broccoli is classic, but spinach, Swiss chard, Brussels sprouts, or roasted cauliflower are great alternatives.
3. Can I use a different sauce?
Absolutely! Lemon tahini or miso tahini all work beautifully. Add chili flakes or lemon juice for extra flavor.
4. Are these vegan stuffed sweet potatoes gluten-free?
Yes, all ingredients are naturally gluten-free.
5. Can I serve these as a side dish?
Yes! They’re perfect as a vegan main or hearty side.
Wrap Up 🌿
These vegan stuffed sweet potatoes are endlessly adaptable and easy to make your own. Add a protein, swap the greens, or change up the sauce depending on the season or what you have on hand. For a different twist on stuffed sweet potatoes, check out our Baked Feta Stuffed Sweet Potato — a long-time reader favorite.
However you serve them, they’re a nourishing, plant-based dinner that’s as flexible as it is satisfying and perfect for an easy weeknight meal.
More Sweet Potato Recipes:
Vegan Stuffed Sweet Potatoes
Piled high with roasted broccoli and kale and drizzled with a creamy green tahini sauce, these vegan stuffed sweet potatoes make for a satisfying meatless main.
Ingredients
- 2 small to medium sweet potatoes, scrubbed and dried
- ¼ cup flat leaf parsley, stems removed
- ¼ cup cilantro, stems removed
- 2 Tablespoons/ 30g tahini
- 1 Tablespoon/15g fresh lemon juice
- 1 small garlic clove
- ¼ teaspoon fine seas salt
- ¼ cup extra virgin olive oil
- ½ bunch of broccoli, cut into small florets
- ½ a bunch of kale, ribs removed, torn into bite sized pieces
- (Optional) roasted chickpeas for topping (homemade or store-bought). See below for instructions.
Instructions
- Pre-heat oven to 425° F. Pierce sweet potatoes all over with the tines of a fork. Place the sweet potatoes directly on oven rack with a baking sheet on rack below. Roast until tender, about 45 minutes to an hour depending on size.
- In the meantime make the green tahini sauce. Combine parsley, cilantro, tahini, lemon juice, garlic, salt and olive oil in a small food processor; pulse until smooth.
- In the last 15 minutes of cooking the sweet potatoes, lower oven to 400° F and toss the broccoli florets and kale with half the green tahini sauce on a baking sheet. Spread out evenly and roast until the kale is crispy and the broccoli florets are crisp tender (about 15 minutes).
- Split sweet potatoes open; fluff insides with a fork. Top with broccoli and kale and roasted chickpeas if using. Thin remaining green tahini sauce with a teaspoon or two of water to create a pourable sauce. Serve stuffed sweet potatoes drizzled with tahini sauce. Store any extra sauce in an airtight container in the fridge.
Optional: Roast the Chickpeas (or use store bought)
Toss a can of drained, rinsed and pat dried chickpeas with a drizzle of olive oil, and salt. Roast at 400°F (200°C) for 20–25 minutes until golden and crisp.
Notes
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 284Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 9mgSodium: 172mgCarbohydrates: 13gFiber: 3gSugar: 3gProtein: 6g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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