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.
- Wash the sweet potatoes and pat dry. Place on a microwave safe plate and pierce with a fork in several places.
- 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.
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.
Cut the cooked sweet potatoes open, and put vegan buttery spread in each one. Top with broccoli, pumpkin seeds, salt, and pepper.
*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.