These vegan stuffed sweet potatoes are a delicious and easy dinner that are perfect for meal prep! They’re stuffed with a Mexican quinoa filling with black beans, peppers, corn and all of your favorite spices.
These vegan stuffed sweet potatoes miiiight just be one of my new favorite dinner recipes. I’m always a fan of anything sweet potato if I’m being honest, especially these mashed sweet potato breakfast bowls. Mexican food is one of my favorites so we have the best of both worlds with this recipe!
I’m not much of a meal prepper because I have to be cooking all the time for my job anyway, but for those of you who meal prep, this recipe is perfect for you!
Everything stores well in the fridge so you can make extra potatoes and a double batch of the quinoa filling and you have lunch and dinner for days on end.
Tips for baking
There are a few ways you can bake sweet potatoes. Both turn out amazing, but one saves a bit of time so this is the option I generally opt for.
You can wrap the potatoes in foil if you want, but I have yet to see that it makes a bit of difference, so totally up to you!
The fast(er) way: Preheat the oven to 400 degrees Fahrenheit. Wash and scrub the sweet potatoes to remove and dirt.
Cut the sweet potatoes in half lengthwise and place on a baking sheet lined with parchment paper, aluminum foil, or a silicone baking mat cut side up. Bake for about 30-40 minutes or until easily pierced with a fork.
The long way: Preheat the oven to 400 degrees Fahrenheit. Wash and dry the sweet potatoes and use a fork to poke a few holes in them. Place on a baking sheet lined with parchment paper, aluminum foil, or a silicone baking mat.
Bake for about 60 minutes, depending on how big the sweet potatoes are. Make sure they can be easily pierced with a fork before removing from the oven.
Cut the sweet potatoes in half lengthwise and place cut side up on a baking sheet lined with parchment paper, a silicone baking mat, or aluminum foil. If you have extra time, just bake the potatoes whole and cut them after they cook.
Bake for about 30 minutes (about an hour for whole sweet potatoes) or until easily pierced with a fork.
Meanwhile, add the corn to a skillet and cook over medium heat, letting it brown slightly. Alternatively, you can buy fire roasted corn and skip this step entirely.
In the same pan, add the chopped onion and minced garlic and saute with 1 tbsp olive oil until the onion is translucent and very fragrant.
Add all remaining ingredients to the pan and let cook for about 5-10 minutes. Taste and adjust seasonings as desired. Make the quinoa filling more spicy by adding a chopped jalapeño, cayenne pepper, or extra hot sauce.
When the potatoes are done, use a fork to gently mash the inside and then divide the filling among each of the potatoes. Top with guacamole and fresh cilantro. I also love serving with my cilantro lime crema or cashew queso.
Frequently asked questions
What’s the best way to cook quinoa? Follow this guide on how to make the perfect quinoa! This recipe calls for cooked quinoa and this guide will help you make it perfectly. You will need 1 cup of cooked quinoa, which is about 1/3 cup uncooked.
Do they keep? Once prepared, these vegan stuffed sweet potatoes will store in the fridge for about 3-5 days. If making for meal prep, I suggest storing the sweet potatoes and quinoa separately for best results.
Are these stuffed sweet potatoes spicy? I used cholula hot sauce which is not too spicy, if you want more spice, you can use a hot sauce like sriracha or add a pinch of cayenne pepper.
Can you microwave sweet potatoes? If you’re really in a rush, you can microwave the sweet potato for 2-3 minutes before putting it in the oven so they get a head start on cooking.
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Vegan Mexican Stuffed Sweet Potatoes
by: claire cary
- 2 large sweet potatoes
- 2 tbsp olive oil
- ½ cup corn
- 2 cloves garlic minced
- ½ cup chopped red onion
- 1 cup cooked quinoa
- 1 cup cooked black beans
- ½ cup chopped red bell pepper
- 1-2 tbsp hot sauce depending on brand and preference
- 1 tsp chili powder
- ½ tsp cumin
- 1 tsp paprika
- ½ tsp salt or to taste
- guacamole and cilantro for serving
- Preheat the oven to 400 degrees Fahrenheit.
- Cut the sweet potatoes in half lengthwise and place cut side up on a baking sheet lined with parchment paper, a silicone baking mat, or aluminum foil.
- Bake for 40 minutes or until easily pierced with a fork. It will depend on how large your potatoes were.
- Meanwhile, add the corn to a skillet and cook over medium heat, letting it brown slightly.
- Add in the chopped onion and minced garlic and saute with the olive oil until the onion is translucent.
- Add all remaining ingredients to the pan including all spices and let cook for about 5-10 minutes.
- Taste and adjust seasonings as desired.
- When the potatoes are done, use a fork to gently mash the inside and then divide the filling among each of the potatoes.
- Top with guacamole, fresh cilantro and enjoy! I also love serving with my cilantro lime crema or cashew queso.
Haven’t made this yet but I’m going to ASAPand I know this will be excellent!! Thanks so much for such a perfect idea.
Love this so much! I even ate the leftovers cold and it was still delicious