Healthy Loaded Vegetarian Sweet Potatoes

These loaded vegetarian sweet potatoes are healthy, hearty and protein-packed. Made with my easy, crispy baked tofu stuffed with garlicky spinach and drizzled with a citrus tahini dressing.
Jump to Recipe

Jan 27, 2021 (Last updated Nov 16, 2023) by Hannah Sunderani

Healthy Loaded Vegetarian Sweet Potatoes

These Healthy Loaded Sweet Potatoes are loaded with healthy vegetarian ingredients like crispy tofu bites, garlicky spinach, and finished with a creamy citrus tahini dressing you won’t be able to resist! It’s the perfect stand-alone main course, or a great hearty side dish filled with tons of flavor, healthy fats, all stuffed in a whole sweet potato! 

When you think of stuffed sweet potatoes you might not have considered this flavour combo. In fact, a regular loaded sweet potato recipe typically features ingredients like a fresh corn and black bean filling, vegan sour cream, fresh cilantro, and guacamole. And I get it, that’s delicious too! Actually, my Black Bean Stuffed Sweet Potatoes are one of my most popular recipes on the blog, and feature exactly that! 

However, I encourage you to give this recipe combo a try too! It’s a delicious blend with the flavourful crispy skins, plant-based protein and garlicky pan-fried spinach. It’s truly the ultimate loaded sweet potato recipe when you’re craving vegetarian protein and are out of black beans.

Whether you’re looking for filling meal ideas for busy weeknights, for easy lunches, or you’re just craving sweet potatoes, this recipe is for you. And if you haven’t already, make sure to check out my other stuffed potato recipes, too: Loaded Sweet Potatoes with Guacamole, or Stuffed Baked Potatoes with Mushrooms (a great way to use russet potatoes!).

Sweet Potatoes Stuffed with crispy tofu and garlicky spinach and creamy citrus tahini dressing. The sweet potatoes are on a white plate with a fork in the sweet potato. The plate is sitting on a white backdrop with a cup of dressing in the top right corner and a tea towel in the bottom right corner.

These Loaded Sweet Potatoes are…

  • Healthy
  • Hearty
  • Easy to make
  • Protein-packed
  • Spinach-packed
  • Full of flavour
  • Wholesome
  • a delicious stand-alone dish or side dish

Ingredient Notes

There are just 4 components to these loaded sweet potatoes: 

  • Sweet Potatoes: As written, this recipe makes 3 fully loaded sweet potatoes and uses 3 large sweet potatoes. I like to use large, but long sweet potatoes because they are thinner and bake through faster, but any size of sweet potatoes you have will work. 
  • Crispy Oven-Baked Tofu: It takes just 5 simple ingredients to make flavourful, crispy baked tofu from scratch. And in addition to stuffing in these sweet potatoes, it can be used in tons of plant-based recipes, like this Vegan Butter Chicken or this Spring Mix Salad with Baked Tofu! You can even snack on the extra with a side of Thai Peanut Dipping SauceVegan BBQ Sauce, or Miso Sauce!
  • Garlicky Spinach: Made simply with fresh spinach, garlic, and a bit of olive oil or avocado oil. If needed, frozen spinach will work, or try another type of leafy greens like kale!  
  • Citrus Tahini Dressing: Adds a rich creaminess without any dairy! If you have leftover dressing after making these filled skins skins, use it to drizzle on this Garlicky Roasted EggplantArtichoke Halves, or The Ultimate Baked Falafels.  

For full ingredients and measurements, scroll down to the recipe card at the bottom of this post. 

How to Make Healthy Loaded Vegetarian Sweet Potatoes

Oven-Bake the Sweet Potatoes

The cooking time depends on the size of your sweet potatoes, but typically takes anywhere from 40 minutes to 1 hour. For this reason, I recommend starting with this step, and getting them in the oven as quickly as possible! 

Baking sweet potatoes is incredibly easy and delicious, but I do recommend you poke holes in the outside of the sweet potato. This helps the heat to release from inside of the potato, and prevents them from exploding as they bake. Just prick the potatoes with a fork or a sharp pairing knife all the way around. Additionally, I recommend brushing the outer skin of the sweet potatoes with a little bit of olive oil or avocado oil. This helps the sweet potato skins get nice and crispy and helps them develop a gorgeous, almost caramelized flavour. 

For additional tips on baking sweet potatoes, check out this helpful article from Delish.com – How to Bake Sweet Potatoes

Prepare the Crispy Baked Tofu

I have a full blog post on all of my tips and tricks for making my Crispy Baked Tofu, but it’s quick and simple! Drain the tofu and press the tofu for at least 10 minutes by placing a few heavy books on top. After 10 minutes, unwrap and cut the block into bite-sized cubes. 

Once drained and pressed, add the tofu cubes to a large mixing bowl with olive oil, cornstarch, sea salt, garlic powder, and black pepper. Toss gently to combine. 

Then, spread the tofu cubes on a parchment-lined baking sheet so they have plenty of space between each cube to crisp up. Add the tofu to the oven once the sweet potatoes have about 20-25 minutes, or until golden and crispy. 

Prepare the Garlicky Spinach and Dressing 

Lastly, prepare the spinach and dressing. In a large skillet over medium-high heat, warm the olive oil. Add in the spinach and garlic and pan-fry until the spinach is wilted, about 3-5 minutes. 

Next, prepare the tahini dressing. In a small bowl, simply whisk together the tahini, apple cider vinegar, sea salt, and water. 

Stuff the Sweet Potatoes

Once all of the components are ready, it’s time to assemble the loaded potato skins! Slice open the sweet potatoes and stuff with the garlicky spinach, crispy tofu, and a drizzle of citrus tahini dressing. Enjoy while warm, as desired! 

Quick Tips for Success

  • Choose sweet potatoes that are thin and long. I find this shape of potatoes tends to bake faster and more evenly than the thick, rounder sweet potatoes. 
  • Scoop out the flesh, if needed. Depending on how much you’d like to stuff your loaded sweet potatoes, you may want to scoop out some of the sweet potato flesh to make room for the garlicky spinach and crispy tofu. Then, save the scooped-out flesh and add it to a smoothie or smoothie bowl, or eat it by the spoonful as a healthy snack. (I have been known to add this to Penny’s dog food too because she loves it so much!)
  • Try twice-baked sweet potatoes. This is entirely optional, but if you want the sweet potato skins to be extra crispy, you can place the loaded sweet potatoes back in the oven after filled with spinach and tofu. Bake for a final 10-15 minutes, or until the the crispy skins are golden. 
Sweet Potatoes Stuffed with crispy tofu and garlicky spinach and creamy citrus tahini dressing. The sweet potatoes are on a white plate with a fork in the sweet potato. The plate is sitting on a white backdrop with a cup of dressing in the top right corner and a tea towel in the bottom right corner.

Storage Instructions 

Leftover loaded sweet potatoes will keep in an airtight container in the fridge for up to 4 days. To keep the tofu as crispy as possible, it is best to store the components of these stuffed potatoes in separate bowls or tightly covered containers. Then, when ready to reheat, crisp the tofu again in the oven or air fryer until warmed through and assemble right before enjoying! 

More Sweet Potato Recipes You Might Like:

I hope you love these Loaded Sweet Potatoes as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

PIN IT ON PINTEREST

Like this recipe? Save it for later! Pin it on Pinterest.

Pin it on Pinterest!

Healthy Loaded Vegetarian Sweet Potatoes

No ratings yet
These loaded vegetarian sweet potatoes are healthy, hearty and protein-packed. Made with my easy, crispy baked tofu stuffed with garlicky spinach and drizzled with a citrus tahini dressing.
vegan stuffed sweet potatoes recipe
Serves 3 people

Ingredients

  • 3 sweet potatoes

Tofu

  • 8 oz extra-firm tofu (225g)
  • 1 tbsp olive oil
  • 1 tbsp corn starch (or arrowroot powder)
  • 1/2 tsp fine sea salt
  • 1/4 tsp garlic powder
  • pinch pepper

Garlicky Spinach

  • 1 tbsp olive oil
  • 5 oz baby spinach
  • 2 cloves garlic diced
  • pinch sea salt

Citrus Tahini Dressing

  • 1/4 cup tahini
  • 2 tbsp apple cider vinegar
  • pinch sea salt
  • 1/4 cup water (splashes more if needed)

Instructions

  • Prepare the sweet potatoes: Preheat oven to 400F/200C. Using a fork, poke small holes in the sweet potatoes going all the way round, about 1-inch apart. Line a baking tray with parchment paper, and paint the sweet potatoes with oil to lightly coat. Bake for 40 minutes to 1 hour, or until cooked through.
  • Prepare the tofu: Drain the tofu and rinse well. Wrap in a tea towel and press the tofu by placing a few heavy books on top. Use your backsplash to secure the books in place. Press the tofu for 10 minutes. Unwrap and cut into bite-sized cubes.
  • In a mixing bowl combine the tofu cubes, olive oil, corn starch, sea salt, garlic powder and pepper. Toss gently to combine. Line a baking sheet with parchment and transfer the tofu onto the sheet, spread it out so there aren't any clumps. Bake in the oven, along with the sweet potatoes, for 20-25 minutes, or until golden and crispy. (To check for doneness: insert a skewer into the center, it should move through the potato easily with little resistance).
  • Prepare the spinach: Add the olive oil to a large skillet and bring to medium-high heat. Toss in the spinach with garlic and pan-fry until the spinach is wilted, about 3 to 5 minutes.
  • Prepare the dressing: In a small bowl, whisk together the tahini, apple cider vinegar, sea salt and water.
  • Slice open the sweet potatoes and stuff with the garlicky spinach, top with the crispy tofu and drizzle with the citrus tahini dressing.

Approvals

DID YOU

Tag @twospoons on Instagram
and hashtag it #twospoons

MAKE THIS?

LEAVE A COMMENT
AND RATE THIS RECIPE!

We love hearing from you! If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Thank you!

Your email address will not be published. Required fields are marked *

Rate this Recipe