Vegan Stuffed Sweet Potatoes

These vegan stuffed sweet potatoes feature a delicious Mediterranean quinoa filling and a creamy olive hummus dressing. They’re made with simple ingredients and are super filling!

On this blog you’ll find recipes for meaty vegan stuffed zucchini, Moroccan-spiced vegan stuffed squash and even vegan taco stuffed tomatoes.

But one of my favourite vegetables to stuff are sweet potatoes!

They’re so tasty and combine well with any number of different fillings, as well as being the cornerstone of The Starch Solution diet (i.e. the healthiest vegan diet).

Ingredients for Mediterranean quinoa

“Mediterranean” can mean a lot of things but for me it means using simple ingredients and letting their flavour shine through without over complicating it.

• Artichoke hearts are my favourite Mediterranean ingredient. I like marinated ones but you can use water-packed if you prefer less oil.
• Sun-dried tomatoes are great for adding umami and texture to any vegan dish. You could also use rehydrated sun-dried tomatoes if you’re making this oil free.
• Chickpeas are added to bulk the filling up a bit.
• Parsley for flavour. Mediterranean recipes usually call for just one herb so as not to muddy up the flavour with a mix of herbs. You could choose basil or oregano if you prefer.
• Quinoa is the base of this filling. I use an exact ratio of water to quinoa so that it doesn’t come out pasty (see below).
• Black olives (optional) are also delicious in this filling and you can add them if you don’t have the black olive hummus that this recipe calls for.

How to cook quinoa

It took me a while to learn to enjoy quinoa but it turns out that I was cooking it wrong.

What you don’t want to do is add quinoa to a full pot of boiling water. That’s the best way to end up with mushy quinoa.

I happened upon this recipe for how to cook perfect quinoa and I’ve been doing it this way ever since.

First, it’s important to rinse your quinoa to remove the soapy taste.

Then you’re going to want to use an exact measurement of water and quinoa.

For this recipe I used ½ cup quinoa and ¾ cup water.

Bring the water to the boil and add the quinoa. Cover and turn the heat down to low.

It takes about 10 - 15 minutes for the quinoa to cook until tender. There won’t be any water left and you’ll have perfectly fluffy quinoa!