These healthy stuffed sweet potatoes are full of all kinds of flavorful ingredients – this is a great vegan and gluten free meal.
It can be difficult to eat healthy meals when you’re very busy.
Whether it’s due to work, or lots of school activities, or a holiday, it’s easy to let healthy eating take a back seat.
These healthy stuffed sweet potatoes are a relatively easy meal that’s packed full of nutrients. Plus, they’re gluten free, vegan, and allergy friendly, too!
When lunch time rolls around here, I’m usually in a hurry, so I have been microwaving my sweet potato. If you don’t want to use the microwave, then do it the old fashioned way in the oven. You’ll just have to plan ahead a little more! Personally, I don’t use the microwave all that often, but sometimes it comes in handy, especially on crazy days, and especially when I am craving a stuffed sweet potato!
Are sweet potatoes healthier than white potatoes?
Sweet potatoes contain more vitamin A and C, and also contain less carbs than white potatoes. However, white potatoes have more fiber and protein than sweet potatoes.
Is it okay to make sweet potatoes in the microwave?
Yes, making them in the microwave works well – just make sure you pierce them with a fork or knife before cooking.
What’s the best topping for sweet potatoes?
You can top them with anything you want! Try broccoli, peppers, seeds, nuts, cheese, sauteed onions, bacon, or anything you wish.
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Healthy Stuffed Sweet Potatoes with Broccoli.
These healthy stuffed sweet potatoes are packed with nutrients, and are a great gluten free lunch or dinner.
Ingredients
- 2 large sweet potatoes
- 2 cups roasted broccoli
- 2 Tablespoons nutritional yeast
- 2 Tablespoons vegan buttery spread
- 2 Tablespoons pumpkin seeds
- salt to taste
- pepper to taste
Instructions
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Wash the sweet potatoes and pat dry. Place on a microwave safe plate and pierce with a fork in several places.
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Microwave on high for three minutes, then turn them over, and microwave for three more minutes. If they are still hard in the middle, continue to cook them until they are soft throughout.
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Prepare the roasted broccoli according to this recipe. You can do this the night before, or the same day, it's up to you. Once the broccoli is done, stir in the 2 tablespoons nutritional yeast if desired.
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Cut the cooked sweet potatoes open, and put vegan buttery spread in each one. Top with broccoli, pumpkin seeds, salt, and pepper.
Recipe Notes
*If you want to reduce the fat content, just use less or no vegan buttery spread.
You can bake the sweet potatoes if you prefer. Just place them on a cookie sheet and pierce all over with a fork.
Bake at 400 degrees until tender, about 45-55 minutes, depending on the size of the potatoes.
You can be creative with the toppings - try adding sunflower seeds, chopped red peppers, or sliced green onions.
This post was originally published in June 2014. It has been updated with an improved recipe and new photos.
Kristine @ Kristine's Kitchen
What a great easy, healthy lunch idea! I totally get hangry, too! My 5-year-old does as well, and things are not good in our house if we are both overly hungry at the same time! Luckily I’ve learned to recognize when things are heading that way and get some food in us asap. I can’t wait to try these stuffed sweet potatoes!
Sarah@WholeAndHeavenlyOven
Summers are SO crazy. I’m always on the look-out for easier, stress-free lunches and dinners so I’m all over these gorgeous sweet potatoes! Your photos are just amazing, Kelly! Can’t wait to try these. :)
Olivia - Primavera Kitchen
I think after staying indoors for so long when summer arrives we just want to do everything to enjoy this amazing season. Thats why we are so busy for summer. Love sweet potato stuff. Thanks for sharing ;-)
Allison
I love everything about sweet potatoes -colour, flavour, texture… everything! I’ve never done a “meal” sweet potato like this but it looks so delicious! I always love a loaded baked potato and this would be even better. I like the addition of the nuts for some texture and protein. Great lunch inspiration! When I’m in a rush, I usually make a kale salad with a handful of chickpeas or whatever else is leftover in the fridge -kind of a kitchen sink type deal :)
Natalie @ Tastes Lovely
I feel like I’m in the same boat as you, super busy so far this summer, and no time for well planned meals. You should see the pile of laundry waiting for me at home. Eeek! Do you and Darryl do a lot of wedding gigs? Or is more like parties? At least you both get to be there together! Makes it feel less like work.
This stuffed sweet potato sounds delicious! I always forget about baked sweet potatoes, but I should really eat them more since there are so many vitamins in them. Plus, they’re mighty tasty!
Annie @Maebells
Yum!! I love this idea! I like to keep already cooked brown rice in the fridge. I just throw it in the skillet with whatever veggies I have on hand and some sesame oil for a quick and healthy fried rice. It is a good one for busy days! :)
Jess @ whatjessicabakednext
These sweet potatoes look amazing, Kelly!