Veggie Stuffed Sweet Potatoes


Veggie Stuffed Sweet Potatoes

Servings 4 Servings


  • Sweet Potatoes:
  • 4 medium-large sweet potatoes, scrubbed and rinsed
  • 1 cup uncooked quinoa
  • cup low-sodium chicken broth or vegetable broth
  • 1 tablespoon olive oil
  • 1 14.5 oz can can chickpeas, drained and dried well with paper towel
  • 1 cup shredded purple cabbage
  • 1 Haas avocado, sliced
  • ¼ cup chopped fresh cilantro or parsley
  • Optional Toppings:
  • cheese
  • black beans
  • corn
  • guacamole
  • sour cream
  • Vinaigrette:
  • 1/3 cup olive oil
  • ¼ cup apple-cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • pinch chili powder


  • Preheat oven to 400°F.
  • Place sweet potatoes on a baking sheet and pierce several times with a fork. Bake in preheated oven until tender, about 45-55 minutes (depending on oven).
  • Meanwhile make vinaigrette. In a glass jar with a tight-fitting lid, add together all the ingredients. Seal tightly and shake to emulsify. Set aside until ready to use.
  • in a medium saucepan, bring quinoa and broth to a boil, then reduce heat to low and cover and simmer 15 minutes, or until fluffy.
  • Heat oil in a skillet over medium-high heat. Once hot, add chickpeas and quickly pan fry, about 4 minutes, or until crispy.
  • In a large bowl, add quinoa, cabbage, and chickpeas. Drizzle 3-4 tablespoons of vinaigrette and toss to coat.
  • Cut cooked sweet potatoes in half. With the back of a spoon, push the center flesh towards the sides to make room for the toppings. Fill sweet potatoes with quinoa, cabbage, chickpeas, avocado and fresh herbs. Add additional toppings and extra vinaigrette, if desired. Enjoy!