Stuffed Sweet Potatoes


For the Stuffed Sweet Potatoes

  • 4 medium sweet potatoes , scrubbed, rinsed and dried
  • 1 onion , finely diced
  • 2 garlic cloves , minced
  • 1 zucchini , finely chopped
  • 8 cremini mushrooms , thinly sliced
  • 1 cup crumbled tofu , optional – leave out for paleo & Whole30 or sub with extra vegetables or scrambled egg if not vegan
  • 1.5 tsp smoked paprika
  • Pinch chilli powder or flakes
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 8 cherry tomatoes quartered

For the Avocado Sauce

  • 1 medium avocado
  • 2 handfuls of spinach
  • 1 garlic clove
  • 1.5 tbsp nutritional yeast
  • ½ tsp salt
  • 3 tbsp unsweetened almond milk
  • 2 tbsp olive oil
  • Juice of 1 lime


  1. Preheat the oven to 400F.Pierce sweet potatoes all around and place on a baking sheet.Drizzle with some olive oil, salt and pepper. Bake in a preheated oven for 40-50 minutes until tender and soft.Four Sweet Potatoes Coated in Oil in a Metal Pan
  2. In a medium skillet over medium heat, add the onions and saute for 2-3 minutes then add garlic and zucchini.The Vegetable Topping Mixture in a Large Skillet with a Wooden Spoon
  3. Add the mushrooms and cook for about 5 minutes, until softened and starting to brown. Add crumbled tofu (if using), smoked paprika, cumin and chilli powder and cook for a few more minutes. Add a little more oil or water as needed.
  4. Taste and season with salt and pepper. Remove from heat and make the avocado sauce.
  5. Place all the sauce ingredients in a blender and blend until smooth. Taste and season with pepper.Homemade Avocado Sauce in a Measuring Cup
  6. Once the sweet potatoes are done, cut in half and top with the vegetable and tofu mix and drizzle with avocado sauce and quartered tomatoes.