Piled high with roasted broccoli and kale and drizzled with a creamy green tahini sauce, these stuffed sweet potatoes make for a satisfying meatless main.
Sweet potatoes have long been a staple in my kitchen: from soups , to sweet potato gratin , halloumi topped toasts, or even as a creamy drink I’m always finding new ways to put this versatile tuber to good use. But if there’s one way to prepare them that I come back to again and again it’s roasting and stuffing them.
While roasted sweet potatoes are delicious in their own right, stuffed sweet potatoes are even more spectacular. Simple and hearty, they’re an all-in-one meal that’s easy to assemble, making them the perfect weeknight dinner solution whether you’re eating solo or feeding a crowd.
I’ve made a number of versions over the years (including one that’s been a reader favorite since the beginning of the blog) but stuffed with roasted broccoli and green tahini sauce is the way I’ve been making them most lately. Piled high with roasted green vegetables and a creamy green tahini sauce, these sweet potatoes make for a satisfying meatless main.
So here’s what you do: Grab a couple sweet potatoes, poke them all over then set them in a hot oven on a middle oven rack with a sheet pan or underneath. Roasting the sweet potatoes directly on the oven rack ensures that they cook evenly and allows the skins to crisp while the interiors become soft and fluffy. While they cook, blend up a quick green sauce made with fresh cilantro, parsley, tahini, lemon juice and olive oil.
About 15 minutes before the sweet potatoes are done, pop in a tray of broccoli florets and torn kale that’s been tossed with about half the green sauce. When the potatoes and vegetables are done, simply split the sweet potatoes down the middle fill them with the roasted vegetables and top them with extra green sauce and dinner is served! Roasting the kale and broccoli with the tahini sauce really brings the flavor up a notch and makes prep super easy since everything comes out of the oven at the same time. Nutritious and filling, it’s my go-to dinner this time of year.
Serves 2-4
Sylvie Shirazi
Piled high with roasted broccoli and kale and drizzled with a creamy green tahini sauce, these stuffed sweet potatoes make for a satisfying meatless main.
20 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
Save Recipe5 based on 1 review(s)
Ingredients
- 2 small 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
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. 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.
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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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